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Chef Linton Hopkins Debuts C. Ellet’s in the Battery Atlanta

The kitchen will be led by executive chef Damon Wise, executing dishes, alongside Hopkins’ signature from-scratch and whole-animal, whole-vegetable approach.  

Tomahawk Steak And Mushrooms. Photo by Andrew Thomas Lee

Steak will be sourced from up to 15 brands, farms and artisan butchers across the nation. From the colossal tomahawk ribeye out of Nebraska and cowgirl ribeye from Iowa, to Denver steak from Texas’s 44 Farms, dry-aged porterhouse from Kansas and Delmonico chuck from Idaho’s Snake River Farms. The beef will be prepared using fire, iron and steel – through the use of la plancha, a broiler and cast-iron skillets in various sizes.  A beef tasting that features Angus filet, Tajimi strip and Charolais ribcap will let guests compare and contrast different cuts and breeds. To dress each cut of steak, C. Ellet’s has created a unique offering of sauces, styles and butters; Geechee style with fried oysters and marmalade, Eugene style with egg and red-eyed gravy, sauce Colbert, bone marrow butter and Sapelo shrimp, to name a few. Beef selections may be complemented by seasonal sides such as roast baby carrots with puffed sorghum and dill, Thomasville Tomme White Flint grit soufflé and roast hen of the woods mushrooms.   

Apart from the steak selections, anticipate rack of Colorado lamb, Gulf black grouper with Sapelo clams and Vidalia onions and Kankan pork chop with skillet peaches and peppered butterbeans, among others. Smaller plates include American caviar service, tableside White Oak steak tartare, New Orleans BBQ shrimp with Creole-butter sauce and French bread and shellfish pan roasts. In the Club Room, the menu brings entrée-sized salads and sandwiches such as Gulf Blue crab cake sandwich, fried oyster or shrimp po’ boy and shaved prime rib beef dip, in addition to steak features.  

“C. Ellet’s is a reimagining of the great American structure – the steakhouse. We’ve taken all the things Americans love about the classic steakhouse and crafted a more modern, chef and ingredient-driven seasonal restaurant,” says Hopkins.   

The wine list offers more than 900 selections, committed to deep, rich offerings of Bordeaux, Burgundy, Barolo, Nebbiolo from France and Italy, while also covering Napa and Sonoma. The margarita sidecar and boulevardier riff are just two features of the craft beverage program, which also highlights the classic martini, in true spirit of the American steakhouse. The raw oyster program – helmed by head shucker James Geoghegan – will be available in both the Club and Dining Room, featuring up to 10 oysters from across the country. The walk-up oyster bar will feature four rotating options when open, plus wine and beer on draft.

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