The restaurant, known for its pillowy biscuits and elevated Southern comfort food, has become one of Atlanta’s most popular breakfast destinations. But owner and chef Suzanne Vizethann says the recipe for success is about more than what’s on the plate.
Vizethann spent years working in fine dining kitchens before deciding to focus on breakfast and brunch.
“I really wanted a place that had the same attention to detail as a fine-dining restaurant, but in a relaxed daytime atmosphere,” Vizethann said. “I am a total morning person. Working nights for so many years, I just got burned out from the late hours.”…