Chef Linton Hopkins’ experience is as broad as it is deep. The James Beard Award-winning chef is known for his burgers (H&F Burger), his steaks (C. Ellet’s), his fried chicken (Hop’s), encouraging mixology (Holeman & Finch Public House), and fine dining (defunct Restaurant Eugene). Hopkins also ran The Buttery, a bakery and market that grew out of his wholesale operation, before closing in 2024. Its Manchester Street space “wasn’t the right location for it,” he says.
Come March or April, The Buttery is slated to reopen in a more prominent location: The former Brio Tuscan Grille on Peachtree Road in Buckhead. This time, it will offer café seating, a more concise set of offerings, and connect to a full-service bar and grill called Linton’s. Together, the two eateries will comprise 7,000 square feet and seat 300 guests.
Linton’s
The direction of Linton’s is straightforward: simple dishes Hopkins enjoys eating. The restaurant will be structured around the staples of an American bar and grill: vegetables, rotisserie, pasta, pizza, meat, and drinks…