Review: 5 Seasons Westside (1)

When I first became a restaurant critic, someone asked me, “What’s more important? Great technique or great ingredients?” My answer was, of course, that the best food results as a combination of the two. Crappy ingredients in the hands of a fantastic chef can still become something enjoyable to eat. And the best ingredients in the wrong hands can easily go to waste.

David Larkworthy, chef at the three locations of 5 Seasons Brewing, has long been an advocate for great ingredients. Back when locavorism was still a term and movement unused by anyone but the most rarified foodie, Larkworthy was quietly buying up huge amounts of local veggies for 5 Seasons' original location in Sandy Springs. In our 2006 Food Issue, I wrote, “By volume, David Larkworthy uses more locally grown produce than any other chef in Atlanta.” This is likely still the case, with 5 Seasons expanding to include an Alpharetta location in late 2006, and in the spring of this year, the first intown location opened on the Westside.

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(Photo by James Camp)