Rathbun’s named RESTAURANT OF THE YEAR by Atlanta Magazine
For immediate Release
ATLANTA, GA., July 20, 2005: Rathbun’s, the newly acclaimed Georgia restaurant by Chef Kevin Rathbun has been named as the 2005 “Restaurant of the Year” by Atlanta Magazine.
In Rathbun’s past year of being opened, it has garnered many awards. It was selected as Esquire Magazine’s “One of America’s top New Restaurants of 2004” by John Mariani. “One of the Best New American Restaurants by Travel & Leisure Magazine. Best New Restaurant by Jezebel Magazine, Atlanta Magazine, and Creative Loafing. It has received the Silver Spoon Award from Georgia Trend Magazine in its December issue. It has received “Three Forks” by Knife & Fork, “Four Stars” by Creative Loafing, and “Three Stars” by the Atlanta Journal Constitution. It was featured in USA TODAY as a “New Gourmet Selection of Restaurants” and in Bon Appetit Magazine as “Where to eat Now”. Most recently, Rathbun’s was featured on the national morning TODAY Show.
Reservations can be made by calling Rathbun’s at 404.524.8280
About Rathbun’s: Featuring his new “Modern American” menu that includes Small Plates, Raw Plates, Big Plates and his fun ‘Second Mortgage” section, Rathbun has created a menu for the city to love. Small Plates include Sambal Tossed Calamari, Yaya’s Eggplant Steak Fries, Lamb Scaloppini & Thai Rare Beef. “Raw Plates” consist of Chef Kevin’s “Crudos” of Hamachi & Ahi and his newly created “Krog Street” Mozzarella” that is made at the restaurant. Chef Kevin has also introduced his “Mock Turtle” Soup and his Soup 1-1-1. Big Plates are Braised Brisket in Smoked Tomato, Sea Scallops Benedict on Country Ham Grits, Niman Ranch Pork Tenderloin with white cabbage carbonara, and Broiled Salmon Trout with Artichokes & Carmelized Onions. His “Second Mortgage” section includes prime steaks and premium seafood. Pastry Chef, Kirk Parks has also created a first for Atlanta dining with his “small dessert plates.”
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.
About Kevin Rathbun: In May of 2004, Chef Kevin opened his signature restaurant, Rathbun’s, in the Inman Park area of 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. Rathbun’s will open Krog Bar in August of 2005.
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