Well-Seasoned Chef Dinner: Ron Hsu and Aaron Phillips

From the venue:

Learn as Chefs Ron Hsu and Aaron Phillips from Lazy Betty prepare a four-part menu with wines to enhance the flavors of seasonal and local produce in the Edible Garden Outdoor Kitchen.

Registration opens to the public on April 7 via the Outdoor Kitchen phone line. Registrations are processed in the order they are received.

Please note: Circles Members receive early registration access in March, and these popular dinners often sell out during that period. For dinners already sold out by April 7, you may join the waitlist at the link below. To learn more about becoming a Circles Member, visit atlantabg.org/join.

Schedule: Select Tuesdays, April – October, 6:30 – 8:30 p.m.
Fee: $150 per person ($840 any six dinners)
Registration: Call 404-876-5859 ext. 2559

JOIN THE WAITLIST

SEE THE FULL SCHEDULE

About Chefs Ron Hsu and Aaron Phillips

Lazy Betty is a renowned, modern and inventive restaurant in Atlanta’s Midtown neighborhood from Chef-Partner & Culinary Director Ron Hsu and Chef-Partner & Executive Chef Aaron Phillips. Opened in March 2019, the one-MICHELIN-star restaurant has become known for serving creative dishes showcasing modern culinary techniques, intentionality, finesse and a variety of cuisines using the highest quality ingredients available, all alongside an affable ambiance and service style. 

The Food

The restaurant serves multi-course tasting menus, with vegetarian and pescatarian versions upon request, as well as an a la carte food menu in their Bar Lounge for walk-in guests. Dishes change seasonally, showcasing refined techniques and a variety of cuisines. Every dish is designed to enhance the overall experience of the visit, just as each ingredient plays a unique role in the composition of the dish. Current menus are available here.

The Beverage

The beverage program mimics the artistry and technique of the food program. The beverage list (here) includes inventive specialty & seasonal cocktails, beer, wines by the glass and bottle, wine & spirits flights, dessert wines, zero-proof cocktails and a large bourbon portfolio and rare and allocated spirits such as the Whistle Pig lineup, Pappy Van Winkle, the Clase Azul Collection and more. The team also offers wine pairings, zero-proof cocktail pairings and Clase Azul tequila pairings specially curated for guests to enjoy alongside the culinary team’s acclaimed tasting menu dishes. Walk-in guests are welcome to enjoy drinks and dishes from the restaurant’s a la carte food menu in the Bar Lounge or a tasting menu at bar seats. 

Overall, the beverage team seeks spirits, beers and wines from small producers who are thoughtful about sustainability and environmental stewardship. The award-winning wine program features a good selection of fine, hard-to-find wines from classic regions alongside surprising gems from around the world. The team focuses on offering wines from family-owned wineries that are women- or minority-led and at least practicing organic and/or Biodynamic methods. This approach helps steer the wine list while allowing for a range of tastes, from traditional to adventurous.

The innovative cocktail and zero-proof cocktail lists push the boundaries of what’s possible in cocktail production, while aiming to reflect what’s done in the kitchen and keeping sustainability in mind by using kitchen trim and excess ingredients to make cordials, syrups and more.

The restaurant’s beverage program received Wine Spectator awards in 2020 and 2021, and has been recognized in Forbes, Maxim and more.

The Space

Located in Atlanta’s Midtown neighborhood, the 4,300-square-foot restaurant features a 70-seat main dining room anchored by an expansive bar lounge, a semi-private dining room and a private Chef’s Dining Room. Kat Blue of Blue Lantern Studios designed the space, weaving modern elements with hints of nature. Inspired by the principles of biophilic design, the restaurant is trimmed with manicured greenery and natural textures, evoking a sense of harmony with the outdoors. Large windows fill the room with natural light, while earthy tones and organic materials welcome guests.

With sustainability in mind, Kat utilized authentic and natural materials throughout; heart pine floors were refinished to their original character, the stone bar top was reworked and repurposed, and a steel and glass window was utilized to house a new wine display. The bar lounge is the focus upon entering and features lush plants along the back bar, brass and wood accents that provide texture and a hand-crafted birds sculpture installation by Jennifer Thoem. The main dining room showcases warm terracotta plaster paint on the walls, shades of teal velvet on banquettes and rich walnut and marble furnishings. Above, large light discs painted by local artist Christina Kwan hang from the ceiling.

The semi-private and private Chef’s Dining Rooms offer guests a new way to dine at Lazy Betty. Velvet drapes give guests privacy in the semi-private dining room, and the Chef’s Dining Room provides a separate room featuring a hand-painted mural by Christina Kwan and a repurposed steel and glass window that provides a glimpse into the action of the main dining room. The semi-private dining room accommodates 30, while the private dining room can fit up to 18. For larger groups, the two rooms can be connected to seat 50. 

Lazy Betty is Sensory InclusiveTM certified by KultureCity®. The leading non-profit is recognized nationwide for using its resources to revolutionize and effect change in the community for those with sensory needs. The certification has equipped Lazy Betty’s team to provide a more comfortable and accommodating dining experience for those who experience sensory overload situations often experienced by individuals with autism, dementia, PTSD and other similar conditions.

The Team

Helming the kitchen are Atlanta native and Chef-Partner/Culinary Director Ron Hsu, bringing culinary chops from Michelin-starred Le Bernardin in New York, and Chef-Partner/Executive Chef Aaron Phillips, whose past experience includes time at Le Bernardin, Jean-Georges’ The Mark Restaurant and The Four Seasons Hotel. Austin Goetzman fills the role of Chef de Cuisine and has been with the restaurants since the beginning.

Beyond the kitchen, Hsu and Phillips are advocates for equitable pay in the industry and sensory-inclusive restaurants. Among just a few places to use this model in Atlanta, Lazy Betty’s pricing includes a 20 percent service fee, which helps level the pay disparity typically seen in restaurants between the front- and back-of-house, and ensures everyone on the team receives more consistent pay and a liveable wage. Ron is an active supporter of RAISE – a national network of restaurant owners committed to racial and gender justice, plus providing fair wage. He has spoken on their behalf in front of congress and serves on its steering committee. 

Since 2023, Lazy Betty has received a Sensory InclusiveTM Certification from KultureCity®, the leading non-profit recognized nationwide for using its resources to revolutionize and effect change in the community for those with sensory needs. The certification promotes an accommodating and positive experience for all guests with a sensory issue, no matter their age or ability. Sensory sensitivities or challenges with sensory regulation are often experienced by individuals with autism, dementia, PTSD and other similar conditions, and with this certification, Lazy Betty’s team is prepared to assist guests with sensory sensitivities in having the most comfortable and accommodating experience possible.

Accolades

Since opening, the restaurant has received great acclaim. Lazy Betty was awarded one MICHELIN star in October 2023, the guide’s inaugural year in Atlanta, and maintained its one MICHELIN star in 2024. The restaurant and Chef-Partners Ron Hsu and Aaron Phillips have received two James Beard Award semifinalist nominations – one for Best New Restaurant in 2019 and another for Best Chefs: Southeast in 2022. Lazy Betty earned four out of four stars in a 2023 review from The Atlanta Journal-Constitution (here) and three stars from Atlanta Magazine (here), and during its debut year, it was also named “Best New Restaurant” by Atlanta Magazine (here) and “Restaurant of the Year” by Eater Atlanta (here). Nationally, the restaurant has been covered by The New York Times, Travel Channel, Eater National, bon appétit, HuffPost and more, and has been included on Condé Nast Traveler’s “22 Best Restaurants in Atlanta” list (here) and on Thrillist’s “Best New Restaurants” list (here).