A six-course dinner for six people with wine pairings at Chef Hugh Acheson's Empire State South!

Empire State South takes a modern approach to creating authentic Southern dishes, relying on the beautiful foods of this region. A community restaurant that appeals to a broad range, Empire State South is open for breakfast, lunch and dinner with a to-go lunch program, courtyard bocce ball and an extensive coffee bar.

Executive Chef of Empire State South is Ryan Smith. Trained at the Culinary Institute of America in Hyde Park, NY, Ryan received his degree in 2000 and has since worked in Atlanta’s most prominent restaurants including Bacchanalia, Canoe, Restaurant Eugene and Holeman & Finch.