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Omnivore - Eater interviews Richard Blais

Haute Doggery to open "soon"

Image Eater interviewed Richard Blais a few days ago at the Food & Wine Classic in Aspen. This part of the interview will be of most interest to Atlantans:

EATER: So, I know you're planning on opening something new soon…
Flip Burger Boutique has three locations. knocks glass table in front of him Hm, that's not wood. We're headed for DC next and then we're trying to get to Miami soon after.

After that, I'm opening a place called HD. That stands for Haute Doggery. pauses I apologize for that, but it's a gift to you guys. We're going to have some fun with the American hot dog, sausage, and charcuterie. It's going to open within the next couple of weeks in Atlanta.

Tell me about the space at HD.
It's a small space, about 3,000 square feet. It's in the Virginia Highlands area of Atlanta, which is a hip area. It's got a rooftop bar, it'll have a soft-serve ice cream machine, and we'll sell only beer in a can. Not full service. Dark wood. Flip's look is more pop-Los Angeles. At HD, it's a little darker. Goth, almost.

Actually, I think the location is in Poncey-Highlands, in the old San Francisco Coffee building. This is interesting too:

On Top Chef, it seemed you wanted to distance yourself from your southern roots. Why?
Hmmm, I'm not sure I agree. I live in the South. But I was born and raised in New York for 25 years. I do connect with the South now. When I first moved to Atlanta, I was a stubborn New Yorker. I hated grits and I loved polenta. Ha—they're the same thing. I think Southern Food is one of the only true American foods. I'm not just going to fry up catfish and collard greens and call it a day.