Southern Art & Bourbon Bar Steals The Brunch Spotlight
20 September 2017
Southern Art & Bourbon Bar lives true to its name- Southern cuisine, a Chef named Art and bourbon imported from all over the world. This Buckhead restaurant is eye-catching, inventive and puts an elevated perspective on southern fare. Chef David Bartlett recently joined the team and brings a eye for precision and invention. Precision in the way each accoutrement is tactfully in line and inventive in the sense that he created Southern Art’s very own “honey luge”. This contraption allows a large honeycomb to drip its honey down a wooden panel. It eventually flows down the wooden slide into a container. The luge is out on display for their buffet as well as Sunday brunch and patrons are encouraged to taste this high quality honey for themselves.
When it comes to must-order menu items, Southern Art & Bourbon Bar takes a step beyond the traditional. For example, their take on Bruschetta and Deviled Eggs. The Bruschetta pictured is topped on 1 end of the board with grilled apple, local bleu cheese, radish and balsamic reduction. The flip side has house-made pork rillette with pickled mustard seeds. The Deviled Eggs also stray from traditional methods. The eggs are topped with shaved truffle and a chive baton.
Taste what this infamous Atlanta restaurant has to offer at Taste of Atlanta this year! Southern Art & Bourbon Bar will be at Taste of Atlanta Sunday, October 22nd serving the Grand Tasting Experience. Tickets are still available, visit TasteofAtlanta.com and buy yours today! Use promo code “southernart” for $5 off your ticket.
Chef David’s Bio:
Chef David Bartlett has been working in the culinary industry for the past 15 years. He grew up in a family restaurant which is where he cultivated his passion for great food. After he received a Bachelor’s degree from Furman University in Greenville, SC and a high honors associates degree in culinary arts from Johnson and Wales University in Miami, FL, he moved back to Georgia working for the Ritz-Carlton Buckhead in 2010. He worked for Ritz-Carlton for the next 7 years, while there he had the opportunity to work with many great chefs who mentored David and helped him refine his skills. While there, he initiated and maintained an urban honey bee apiary on the rooftop. He has 3 years experience as a beekeeper and plans to bring honey bees to Southern Art and The Intercontinental Buckhead in the spring. David’s plan is to integrate the local honey into as many places as possible (not just menu items, but in their spa, the bourbon bar, etc.)
Chef David is very locally driven and it is important to him that his menu features as much locally sourced products as he can. He is a huge state of Georgia fan, has lived in the state all his life (grew up in Macon), and he gets excited about any ingredients he can find that are produced within the great state of Georgia.