Atlanta chef Linton Hopkins on the difference between his restaurants, Holeman & Finch and Restaurant Eugene: "It's all about intent, you know. If I want it to be a haute cuisine dish, I'm going to cut it a certain way, plate it a certain way, use different parts of the animals, truffles when they're in season. But Holeman & Finch is the idea of really small little snacks around eating and drinking, community building, small tastes. Eugene is a la carte and tasting menus at the same time." [Food GPS]
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