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Blood, Bones, Butter, Smoke & Applause

It isn’t often you stumble upon a whole lamb roasting on a spit along Peachtree Street in Atlanta. But Chef Linton Hopkins and Chef Gabrielle Hamilton raised the bar (the one holding said lamb) for Restaurant Eugene’s author series last night, welcoming guests for al fresco cocktails around a smokey, homemade rotisserie reminiscent of the opening scene in Hamilton’s descriptive first book, Blood Bones & Butter. Although the spring roasts of Hamilton’s... Read More