You’ve seen the shot. Two thin, crusty patties, a gooey blanket of American cheese, a few slivered red onions, and those distinct bread-and-butter pickles, all tucked inside a toasted pan de mie bun. If you search for holeman and finch photos, that’s the one that dominates the grid. It’s the "burger that broke the internet" before breaking the internet was even a tired cliché.
But here’s the thing: most of those photos tell an old story.
Back in 2008, when Linton and Gina Hopkins opened Holeman & Finch Public House on Peachtree Road, the burger was a ghost. They only made 24 of them. A bullhorn would sound at 10:00 PM, and if you weren’t already there, hovering like a vulture over a table of half-eaten deviled eggs, you were out of luck. It was the ultimate "if you know, you know" food moment.
Now, the restaurant has moved. It’s sitting pretty in Colony Square in Midtown, and the rules have changed. If you’re looking at photos from five years ago, you’re looking at a different era of Atlanta dining history.
Why Your Holeman and Finch Photos Look Different Now
The original Buckhead location was dark, cramped, and felt like a secret club for off-duty chefs. The new space? It’s basically a love letter to the classic British public house, but with a serious injection of Atlanta soul.
When people snap holeman and finch photos today, they aren't just capturing a burger. They’re capturing the "New Midtown" vibe. You’ve got these deep, wood-paneled booths, each one curated with its own weird, wonderful collection of art and vinyl records. One booth might have a Raconteurs album cover; another might have a sketch from the Hopkins family's personal collection.
Lighting is everything here. The amber glow from oversized lampshades makes the food look incredibly rich. It’s the kind of light that makes a seafood tower look like a Renaissance painting.
The Visual Anatomy of the H&F Burger
Let's get technical about the burger for a second because that's what everyone is really looking for. If you’re trying to replicate that "perfect" shot, you need to understand why it looks the way it does.
- The Maillard Reaction: Those patties are thin for a reason. They use a blend of brisket and chuck, smashed onto a hot griddle to create a massive amount of surface area for browning. In photos, this looks like a dark, craggy crust that contrasts with the bright yellow of the cheese.
- The Bun: It’s a house-made brioche-style bun. It doesn't just sit there; it's butter-toasted until the edges are golden.
- The "No Condiment" Look: Traditionally, the ketchup and mustard are served on the side in little tins. This keeps the photo clean. You see the meat, the cheese, and the bun—nothing else to hide the quality.
Honestly, it’s a minimalist's dream.
It’s Not Just About the Burger (Seriously)
If you scroll through holeman and finch photos and only see beef, you’re missing the point of the "Public House" part of the name. Linton Hopkins basically pioneered the whole-animal movement in Atlanta.
You’ll see photos of roasted bone marrow served with a bright parsley and red onion salad. Or the "Crunchy Gentleman," which is their take on a croque monsieur that’s so rich it probably requires a nap immediately after.
Then there's the charcuterie. The restaurant literally has glass cases near the entrance showing off curing meats. It's a visual reminder that they aren't just buying stuff from a distributor; they're making it. Taking a photo of the meat case is a rite of passage for any food nerd visiting the Midtown spot.
The Raw Bar Aesthetic
The new location added a four-seat raw bar. It’s tucked in the back corner, and it’s a total vibe shift.
You’ve got Rappahannock oysters from Virginia and Olde Salts from North Carolina. The seafood towers are tiered masterpieces of ice, shells, and lemon wedges. Visually, it’s a stark contrast to the heavy, meaty "Parts" section of the menu (like those iron-skillet chicken livers).
How to Get the Best Shot at the New Location
If you're going there specifically to beef up your Instagram or just to document a great meal, timing is your best friend.
- Golden Hour is Real: The patio at Colony Square gets some interesting light in the late afternoon. But inside? You want a booth. The lighting is designed to be moody, but it's "professional" moody.
- The Sunday Roast: If you want a photo that isn't the burger, go on Sunday. They do a proper Sunday Roast starting at 1:00 PM. It’s a whole different aesthetic—very "English countryside meets Deep South."
- The Cocktails: Don't ignore the drinks. The bar program here taught Atlanta how to drink Fernet Branca and proper Amaros. The glassware is vintage-inspired, and the "Althea" (gin, walnut liqueur, and lemon) is a particularly photogenic shade of pale gold.
The Reality of the "Limited" Burger
One major misconception that still floats around online: the 24-burger limit.
Forget it.
While they used to only make a handful at 10 PM, the burger is now a menu staple. You can get it at lunch. You can get it at dinner. You can get it at brunch. You don't have to wait for a bullhorn anymore. However, they still "geek out" on the process. The buns are still baked in-house daily. The pickles are still fermented in the back.
This accessibility has actually changed how holeman and finch photos look on social media. They’ve gone from being rare, blurry "action shots" taken in a dark bar at midnight to brightly lit, crisp lunch photos.
Actionable Tips for Your Visit
If you’re planning to head to Holeman & Finch, don't just walk in expecting a fast-food experience. It’s a "slow down and stay a while" kind of place.
- Validate Your Parking: This is the most practical advice you’ll get today. The restaurant validates parking at Colony Square for up to 2.5 hours. If you forget, it can cost you $30 or more.
- Order the "Parts": Challenge your palate. Everyone gets the burger. Not everyone gets the sweetbreads or the veal brains (when they’re on the menu). These dishes are where the culinary team really shows off.
- Sit at the Bar: If you’re solo or a duo, the zinc bar top is the best seat in the house. You get a front-row seat to the mixology, and the lighting is perfect for capturing the condensation on a cold pint of Guinness or a craft cocktail.
- Explore the Booths: Even if you aren't sitting in one, take a quick walk through the dining room. The curated art in the booths is meant to be seen. It's what gives the new location its "perfectly imperfect" feel.
The legacy of Holeman & Finch isn't just about a sandwich; it’s about a shift in how Atlanta eats. It brought high-end chef techniques to a pub setting. Whether you’re there for the nostalgia of the old Buckhead days or the fresh energy of Midtown, make sure your photos capture more than just the plate—capture the atmosphere of a place that’s been anchors of the city's food scene for nearly two decades.