Not exactly.

http://www.weekendnotes.com.au/and-m...rd-restaurant/

I tend to agree - but am reserving judgment. I know that in light of the economic downturn - Chef Menard and a lot of his fellow chefs - including those still in Atlanta - have tried to "roll with the punches" in terms of producing more "affordable food". For example - Chef Linton Hopkins (Beard best chef in the SE United States) is more famous for the limited number of burgers he turns out at his casual restaurant than he is for the excellent food at his "fine dining restaurant" (wandering "foodies" will go out of their way - actually leave the airport - to get the burger - but avoid the fine dining restaurant). And then there is Chef Richard Blais - who pretty much failed doing molecular gastronomy (which is a tough sell in cities like Atlanta and Miami) - but then succeeded with his "Flip Burger Boutique".

Of course - this is not only something that is going on in Atlanta. It's at least a national phenomenon (perhaps an international one). Meals that are less fussy - served in more casual surroundings. I don't mind the trend (although I'm not a burger fan) - but fear it is crowding out older notions of "fine dining". Robyn