Empire State South isn't just a place to grab a biscuit. Honestly, it’s a mood. If you've spent any time in Midtown, you've likely seen the bocce court. It sits there right out front, a patch of gravel and competition nestled between corporate skyscrapers. It feels intentional. That's the thing about Empire State South restaurant Atlanta Georgia—nothing about it feels like an accident, yet it manages to avoid that stuffy, fine-dining "don't touch the art" vibe that kills so many high-end spots.
Hugh Acheson, the guy behind the curtain, basically rewrote the rules for what Modern Southern food could be when he opened this place. People used to think Southern food was just deep-fried everything. Greasy greens. Massive portions of heavy starch. Empire State South flipped that. It took the agrarian roots of the South—the actual vegetables, the fermentation, the weird pickles—and put them on a pedestal. It’s sophisticated but you can still wear jeans. That’s a hard line to walk.
The Mid-Day Identity Crisis (That Actually Works)
Walk in at 10:00 AM and it’s a high-end coffee shop. You'll see tech guys from the nearby towers hovering over laptops, sipping a Flat White made with serious precision. The coffee program here, often overseen by top-tier baristas using beans from Counter Culture, is legitimately one of the best in the city. It's not a secondary thought. It’s a pillar.
Then lunch hits.
The transition is seamless. One minute it’s caffeine and quiet typing, the next, the room is buzzing with the clinking of silverware against ceramic. The menu shifts. You start seeing the jars appear. Those famous jars. If you go and don't order the pimento cheese with bacon marmalade, did you even go? Probably not. It’s served with these pull-apart house-made crackers that are salty, buttery, and just sturdy enough to handle a massive glob of cheese. It's classic. It's simple. It’s basically a requirement for entry.
But then there's the dinner service. That is when the kitchen really flexes. We aren't just talking about fried chicken—though when they do it, it’s technical perfection. We are talking about trout with sea island red peas. We are talking about local radishes served with butter that tastes like it was churned five minutes ago. The farm-to-table movement is a cliché now, but Empire State South was doing it before it was a marketing buzzword. They actually know the farmers. They know the soil.
Why the Location Matters More Than You Think
Midtown Atlanta is a weird mix of old-school Georgia and "Silicon Orchard" ambition. 1315 Peachtree Street is right in the thick of it. You have the High Museum of Art just up the road and the Fox Theatre a quick Uber away. Empire State South restaurant Atlanta Georgia acts as the communal living room for this neighborhood.
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The bocce court I mentioned? It’s the great equalizer.
You’ll see lawyers in $3,000 suits losing to college kids. It breaks down the fourth wall of dining. Most restaurants want to keep you trapped at your table so they can turn it over and get the next guest in. Here, they sort of encourage you to linger. Grab a cocktail—maybe something with bourbon and house-made bitters—and go outside. The air in Atlanta gets thick in the summer, but the patio at ESS is one of the few places where that humidity feels sort of atmospheric instead of just oppressive.
The Coffee Program is a Beast
Most people overlook the beverage side of things, focusing only on the plates. That's a mistake. The bar program is hyper-seasonal. They don't just have a "wine list." They have a curated selection that focuses on small producers and interesting varietals that actually pair with vinegar-heavy Southern profiles.
- The Wine: They lean into high-acid whites and light reds that cut through the richness of pork belly or buttery grits.
- The Spirits: The whiskey collection is, as you’d expect, deep. But they also play with mezcal and gins in ways that feel Southern but globally inspired.
- The Caffeine: Seriously, the pour-over options change frequently. Ask the barista what’s bright right now.
Breaking Down the Menu: What’s Hype and What’s Real?
Let’s be real for a second. Some "iconic" restaurants live on their reputation long after the food starts to slide. That happens a lot in big cities. But the kitchen here stays restless.
The "Meat and Three" lunch is the perfect example of how they respect tradition while mocking its limitations. Traditionally, a meat and three is a blue-collar staple: one protein, three sides, and a roll. At ESS, that protein might be a perfectly seared piece of brisket or a delicate local catch. The sides? You’re looking at roasted carrots with cumin and lime, or a grain salad that actually has texture and soul. It’s healthy-ish, but it feels indulgent. It’s the kind of lunch that doesn't make you want to take a nap at your desk at 2:00 PM.
Then there is the pimento cheese. I know, I mentioned it already. But it’s worth a second look. Most Southern spots make it too mayo-heavy. Here, the cheese is the star. The bacon marmalade adds that sweet-salty-smoky trifecta that basically triggers every pleasure center in the human brain. It's a staple for a reason. Don't be the person who tries to be "too cool" to order the popular dish. Just order it.
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The Architecture of the Experience
The interior design deserves a shout-out. It manages to be "farmhouse chic" without being annoying about it. There’s a lot of wood, but there’s also gold leaf and mid-century modern furniture. It feels like a very wealthy person’s very comfortable library.
The lighting is low enough to be intimate for a date but bright enough that you can actually see the vibrant colors of the food. Presentation is a big deal here. They use a lot of negative space on the plates. A single piece of pork might be surrounded by tiny dots of purées and micro-greens. It looks like a painting. It tastes like the South.
Misconceptions About Dining in Midtown
One thing people get wrong about Empire State South restaurant Atlanta Georgia is that it's "too expensive."
Look, it’s not a fast-food joint. But compared to the high-end steakhouses in Buckhead where you’re paying $70 for a piece of meat on a white plate, ESS offers massive value. The complexity of the cooking here—the fermenting, the curing, the sourcing—is immense. You’re paying for labor. You’re paying for the fact that someone spent three days making that pickle.
Also, people think it’s just for "special occasions."
While it’s great for an anniversary, the bar area is perfect for a Tuesday night. You can sit there, get a snack, talk to the bartenders (who are incredibly knowledgeable), and get out for a reasonable price. It’s as formal or as casual as you make it. That’s the beauty of modern Atlanta dining. We’ve moved past the era where "good food" required a tie.
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Real Talk: The Parking Situation
Atlanta is a driving city. It’s a nightmare sometimes. For ESS, you’re looking at valet or the parking deck. Don’t try to find street parking on Peachtree; you’ll just end up frustrated and late for your reservation. The valet is efficient. Just factor it into your budget and move on.
The Hugh Acheson Factor
You can't talk about this place without talking about Hugh. He’s a celebrity chef, sure, but he’s also a bit of a provocateur in the food world. He’s been a judge on Top Chef. He’s written multiple cookbooks. But ESS feels like his most grounded project. It’s the flagship. It’s where his philosophy of "Pickle everything, respect the vegetable, and don't overcomplicate the protein" really lives.
Even if he’s not in the kitchen every night, his DNA is everywhere. You can taste it in the acidity of the dishes. Southern food is often criticized for lacking "brightness." Acheson’s food is all about brightness. Vinegar, citrus, and fermentation are the backbone of the menu. It wakes up your palate.
Practical Steps for Your Visit
If you’re planning to head over, don't just wing it. Midtown gets busy, especially when there’s a show at the Fox or a game going on.
- Book the "Right" Time: If you want the full experience, go for a late lunch around 1:30 PM. The sunlight hits the dining room beautifully, the rush is dying down, and the service is more relaxed.
- The Bocce Strategy: If you want to play, get there early. The court is first-come, first-served. It’s a great way to kill time while waiting for a table.
- Check the Daily Specials: The kitchen experiments. Frequently. Sometimes the best thing on the menu isn't on the printed menu. Ask your server what the kitchen is excited about today. They usually have a story about a specific ingredient that just came in.
- Take the Coffee to Go: Even if you had a full meal, grab a latte on your way out. Their milk texture is consistently some of the best in the city.
- Don't Skip the Greens: Whether it’s a side dish or part of an entrée, the way they handle leafy greens is a masterclass. They aren't boiled into oblivion. They have bite. They have personality.
Empire State South remains a titan of the Atlanta scene because it refuses to sit still. It evolves. It respects the past but it isn't shackled by it. Whether you are there for a business meeting or a third date, it fits. That versatility is rare. In a city that is constantly tearing down the old to build the new, this spot feels like it’s actually building a legacy. It’s the quintessential Atlanta experience: a little bit of grit, a lot of soul, and some of the best food you'll find in the Southeast.