After hearty success with Restaurant Eugene, Linton and Gina Hopkins and bar guru Greg Best decided to loosen their ties, opening a pork-centric joint next door. Holeman & Finch draws an after-dinner crowd of Buckhead locals and industry folk for Best’s bittered and bettered concoctions and maybe a plate of house-cured charcuterie. They excel at dealing with “parts,” as they call the section of the menu dedicated to pork skins, duck liver and veal brains, and are equally adept at handling turnips, kohlrabi and mushrooms. To keep their bread options fresh, they’ve opened their own bakery (a practice that Cakes & Ale endorses as well). Open until midnight most of the week and 1:30 a.m. on Fridays and Saturdays, the restaurant is popular among sommeliers after shift, whether for a glass off wine director Jeff Hagley’s list or a drink like the Comfortably Numb, an inspired blend of batavia arrack, Tequila, Vallet bitter, orgeat, citrus and cider. To encourage quality imbibing at home, the team has also opened the H&F Bottle Shop less than half a mile away.
2277 Peachtree Rd. NE , Atlanta, Georgia
This story appears in the print issue of June 2013.
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