Awards
- 2007 Wine Spectator Award of Excellence
- Chef Linton Hopkins named 'Iron Chef America Atlanta Challenger' by Food
Network - August 2006
- 'Top Chefs' - Where Magazine, April 2006
- 2006 Wine Spectator Award of Excellence
- 2005 Wine Spectator Award of Excellence
- "A Place To Eat Now" - Gourmet Magazine,
October 2005
- One of "5 Chefs To Watch" - Bon Appetit
magazine, January 2005
- "Best New Restaurant 2004" Atlantacuisine.com
- "Top 10 Restaurants in Atlanta" Atlantacuisine.com
- "Best Return to Elegance" Atlanta
Magazine, "Best of Atlanta" issue, December 2004
- "Best New Restaurants of 2004" John
Mariani, Esquire, November 2004
- "Top 50 restaurants in Atlanta" and "Notable Newcomer"
Meredith Ford/John Kessler, AJC Access Atlanta,
Fall Dining Guide, October 7, 2004
- "Rising Chefs" Gayot.com, Restaurant
Issue, October 2004
- "Top 10 New Restaurants" Atlanta
Magazine, Restaurant Issue, August 2004
- "Top 10 Places for a Leisure Dinner in Atlanta" Atlanta
Business Chronicle, July 30, 2004
Quotes
- "Restaurant Eugene acknowledges that the devil is in the details, and
meticulously sculpted drinks are devilishly good." - Creative
Loafing, June 14, 2006
- "Hopkins turns out native-born dishes with sophisticated clarity and
grace." - Georgia Trend, May 2006
- "Sophisticated cuisine marries global influences with Southern flavors."
- Atlanta Journal-Constitution, January 26, 2006
- "We have been seduced by the subdued elegance of Chef Linton Hopkins'
confident, increasingly regional cuisine." - Knife
and Fork, December 2005
- "A snug room filled with a tony mix of appreciative diners."
Suzanne Wright, Atlanta's Finest Dining.com, January
2005
- "An understated, elegant atmosphere, a menu emphasizing fresh ingredients
and the kind of gracious, attentive service that encourages you to lingersavoring
every delicious moment." Lisa Strickland,
Newcomer Magazine, December 2004
- "An intimate Buckhead restaurant known for its grace and sophistication"
Points North, November 2004
- "Linton gets right to the heart of southern cooking..."
John Mariani, Esquire, November 2004
- "Restaurant Eugene is the total best in every category."
Flavors, Fall 2004
- "What's a given is top-notch ingredients, seasonal produce and gentle
flavors that sometimes inspire and never offend..." Meredith
Ford, AJC Access Atlanta Fall Dining Guide, October 7, 2004
- "What Hopkins does best is gently coax the flavors out of carefully
sourced ingredients, and surround them with supportive, seasonal accompaniments."
Bill Addison, Creative Loafing, August 5, 2004
- "The restaurant's ambience is a study in understated refinement, and
the menu consists of contemporary upscale American cuisine with seasonal ingredients
from top purveyors." Christiane Lauterbach,
Atlanta Magazine, August 2004
Articles