ATLANTA, GA., September 23, 2004: Rathbun’s, the newly acclaimed restaurant by Chef Kevin Rathbun has been heralded by Esquire Magazines food critic, John Mariani, as one of America's 20 "Best New U.S. Restaurants of 2004." Mr. Mariani's influential 20-best list is published each year in the November issue of Esquire Magazine and is celebrated by a special chef's dinner that will be attended in New York by Kevin Rathbun’s wife Melissa on October 11th. Kevin says “I am honored to be one of Esquires Best New Restaurants of 2004, and it is the entire team at the restaurant that has contributed to this prestigious award.”
Reservations can be made by calling Rathbun’s at 404.524.8280
About Kevin Rathbun: In May of 2004, Chef Kevin opened his signature restaurant, Rathbun’s, in the Inman Park area of Atlanta. Rathbun’s has received a three out of four-star rating by the Atlanta Journal Constitutions Restaurant Critic, Meredith Ford, that makes it one of the “Best Restaurants in Atlanta”.
Kevin has worked with renowned chefs like, Bradley Ogden, Emeril Legasse, and Stephen Pyles. He was nominated for the James Beard “Rising Star Chef” of 1994. He brought Atlanta Southwestern cuisine with NAVA and then introduced Fusion to Atlanta as the opening Executive Chef of Bluepointe. From 1999-2003, Chef Kevin was the Corporate Executive Chef for the Buckhead Life Restaurant Group, and oversaw many of the restaurants.
About Rathbun’s: Rathbun’s recently received a three out of four-star rating from Atlanta Journal Constitution restaurant Critic Meredith Ford. It was mentioned in USA TODAY as one of the new “Gourmet Selections of Restaurants to Check Out”. Rathbun’s is highlighted with dark wood and exposed brick walls. It has an open kitchen, dramatic tones of gray, and a description of industrial meets modern. The mix of the worn out flooring maintains the industrial feel while the suspended stovepipe pendants radiate a tone of fuchsia. The open illuminated kitchen accents the dining room. The bar includes four large dark columns and a bleached white cherry-wood bar top. The long, draped, knotted sheers gives the space the warm feeling of a just-built 100 year-old building.
Pops of vibrant color make up the room and the sound incorporates a jazzy, urban tone that gets one excited the moment they walk through the fuchsia colored door. The outside covered patio has logoed peak-a-boo fabric panels and large umbrellas that allow the intimacy of private patio dining and the feeling that one is in a hidden gem of a restaurant.
For more information, please contact Kevin Rathbun or Clifford Bramble directly at 404.524.8280 or to see additional information, visit the website at
www.rathbunsrestaurant.com
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Chef2Chef News Desk