Decatur’s Kimball House named James Beard Award semifinalist
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Kimball House in Decatur was recently named a semifinalist for James Beard Awards.
The restaurant, known for cocktails and oysters, was a semifinalist in the Outstanding Service and Outstanding Bar Program categories.
To see the full press release, click here.
Kimball House is located on East Howard Avenue in an 1891 train depot. It was named for the old Kimball House Hotel in Atlanta.
According to the company, “the restaurant pays homage to its landmark namesake through its thoughtful menu offerings and interiors reminiscent of the times.The 88-seat restaurant, a five-time nominee for the James Beard Foundation’s Outstanding Bar Program, celebrates the rich heritage of Southern ingredients with a special emphasis on centerpieces of luxury American dining: oysters, caviar, and classic steak dinners. At the bar, Beverage Director Miles Macquarrie’s refined cocktail menus highlight ingredients directly sourced from the restaurant’s garden and offer the perfect complement to the rotating selection of nearly two dozen oysters and raw bar selections.”
The owners are:
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– Miles Macquarrie, Owner and Beverage Director
– Bryan Rackley, Owner and Oyster Bar Manager
– Matt Christison, Owner and Brand Director
– Jesse Smith, Owner and Front of House Manager
Key staffers include:
– Brian Wolfe, Executive Chef
– Yesenia Justiniano, Pastry Chef
– Kiran (Kizzy) Patel, General Manager
– David Chapman, Bar Manager
In a statement, the owners said they had little knowledge of fine dining when they opened Kimball House, “But we felt like we knew people pretty well, and we’ve always enjoyed connecting with them.”
“We’ve had a lot of successes and failures over the last five and half years, and we appreciate Decatur and Atlanta for showing us such phenomenal support,” the owners said. “To be on the James Beard semifinalist list for both Bar Program and Service this year is most definitely one of the highlights of our collective restaurant career. Our goal was not necessarily to have the best service. It was to have the most human service. To our staff, past and present, and the guests that have enjoyed and endured the evolution of Kimball House, we thank you for making this place a living, being thing.”
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