Holeman-Finch Public House – Gastropub – Atlanta
Holeman-Finch is a newly arrived starlet on the Atlanta culinary scene. With seating very limited, this “public house” is crawling with young professionals out on the town as well as families out for the night. The space is very small, with a bar taking up one side and a few tables and booths and seats on the other end. Once arriving inside, you can see through a long window the inner workings of the chef’s kitchen with the masters putting together their art pieces for tonight’s consumption.
After about a wait, we are seated to a small table to the side. The food here is served in small dishes, similar to tapas with similar pricing. Knowing this ahead of time we decide to order several dishes, beginning with the deviled eggs, prepared three ways:
Deviled Eggs three ways
Cornish Hen with Polenta and rosemary jub
Seared strube ranch Kobe Beef sirloin with parsnip puree and candied shallot
Pork Shoulder confit on top of braised collard greens with an apple cider glaze
Fried Apple pie – a caramelized empanada with ice cream
Overall, it was a enjoyable meal despite the cramped circumstances. I wish I could have stayed longer to try their famous burger, of which only 24 are made a night at a certain time…
