Chef Colin McGowan photo by Brandon AmatoBig Table Restaurants, the company behind HOBNOB Neighborhood Tavern and Lazy Llama Cantina, announced Colin McGowan as the executive chef for the company’s newest restaurant Cattle Shed Wine & Steak Bar.
“Right off the bat, Colin shared our vision for blending a fine dining mentality with an approachable atmosphere,” says Sean Yeremyan, co-owner of Big Table Restaurants. “He has honed his technique in Atlanta’s finest restaurants but also knows how to win diners over from the comfort of his living room.”
At Cattle Shed, McGowan aims to make worldly cuisine both cohesive and fun by creating a menu of a la carte charcuterie, small tasting plates, premium steaks and other entrées that pair with the restaurant’s list of nearly 200 wines. His dishes are meant to fluctuate with what farmers are bringing out of the ground and will feature some classic steakhouse selections as well as items such as:
- Pressed sorghum-glazed lamb belly with saffron yogurt, chiles and mint
- Yakitori grilled octopus with white bean puree and salsa verde
- Scallop crudo with charred scallion vinaigrette, shaved radish and smoked trout roe
- Parisian gnocchi with wild mushrooms and ember-roasted leeks
- Boneless whole trout served with toasted pine nuts, pancetta vinaigrette and grilled scallions
- Steakburger with black garlic gribiche, fried shallots and Muenster on brioche
- Creamed Brussels sprouts with blue cheese mornay sauce and crispy shallots
“I feel like the world is my oyster thanks to the support and creative freedom that Sean and his team have offered me,” says McGowan. “The smaller space allows us to have a finessed hand and play with our imaginations.”
After serving as Chef Mel Toledo’s sous chef at Foundation Social Eatery, McGowan continued to refine his culinary skills at Kimball House, Restaurant Eugene and Bacchanalia in Atlanta. In 2017, he joined his mentor executive chef Joe Schafer at State Farm Arena.
At Cattle Shed, McGowan wants to bring back the sense of occasion minus the stuffiness, so guests can feel both catered to and like they are a part of what the kitchen is creating.
