Let me just start with Wow. I could probably leave the blog at that, but then you wouldn't get much out of it, now would you. 

Restaurant Eugene is located between Buckhead and Midtown in what seems like a very innocuous building. It just looks like a nice little neighborhood restaurant outside. You wouldn't guess that inside, it houses a James Beard nominated chef and one of the best mixologists I have ever seen!  The menu focuses on local, farm fresh ingredients, which suits my farmers market addiction just fine. Here's a partial listing of some of their suppliers. I love that they broadcast where your food comes from. It feels honest and good.

Our evening started at Nick's bar. He's amazing at what he does, which is more than sling drinks. He's a consultant to your taste buds. I told him I like vodka that tastes like vodka, a little fruit, not too sweet. He made the perfect gimlet with Hangar One Kaffir Lime Vodka. Yes it was bliss. Not only did he satisfy my need, he assembled everything in front of me and taught me how to make it. And before you even ask, yes, you will be seeing that drink recipe in the future on the "In the Kitchen" portion of the blog. 

We were informed our table was ready shortly after receiving our drinks. I was a little annoyed because I was having so much fun. The restaurant was empty, but as the restaurant was packed by mid-meal, I understood they had tables to turn. Once seated, we were given time to peruse the wine list, which includes bottles from $30 on up. The menu at Restaurant Eugene is divided into seafood, vegetable, and meat sections. Omar, our awesome server, explained that top selections are small plates and the bottom three choices in each category are full entrees. You can also do chef's tastings in 5 or 7 courses. It sounded wonderful, but we weren't starving, and so went a la carte, making our selections while enjoying an amuse bouche.

Dishes that were selected include the spring onion soup, foie gras tasting, roast mushroom tasting, crisp veal sweetbreads, the mixed veggie plate, and pork belly. Preparation ranged from presentation stunners (the soup, poured table-side over beautifully arranged shrimp) to art food (powdered foie gras... interesting but not a hit; the traditional foie gras was great... top quality!) and some simple, down-home winners (the sweet cream grits under the perfectly cooked pork belly and amazing beans in the veggie plate). Everything was thoroughly enjoyed. I can see why Chef Linton Hopkins is getting accolades. His food is artful and authentic... a hard combination to create. For our service, Omar kept a pretty good pace, even when the restaurant was full. His warm personality was a great match for the meal. I have to love a meal where the server is as sincere as the chef's food.

Restaurant Eugene is a perfect place for a date or a business dinner. I added it to my favorites in the South and think you may do so as well.