Cuisine:

• New Orleans
• Catering
• Contemporary

Five & Ten Description:
Canada-born Hugh Acheson influences the quality of dining in this bustling university town and extends his positive aura throughout the state. Now, Atlantans pour into town not just for the Dawgs (the university's athletic team) but also for Acheson's seasonal food. The underlying foundation of this cooking is classic French; Acheson then incorporates local ingredients and preparations. Witness a low country boil, a dish with origins in the Georgia and South Carolina coast. Here, Georgia shrimp, cob corn spicy sausage, and fingerling potatoes combine in a light tomato broth, a bit of a departure from tradition, but the spirit of the original dish is clear. A watermelon salad layers squares of the fruit with feta cheese, over which he drapes gossamer-thin slices of pickled watermelon rind. Standards are straightforward: risotto is made only to order, so prepare to wait, and impeccably fresh fish gets simple treatment that doesn't hide flavors. Other Southern touches include some very old dishes, such as chicken bog, a Carolina classic of spices, rice and chicken cooked to tenderness. The cheese course tempts with first-rate European selections. The wine list is a witty construct that roams the globe looking for good choices, many of which are excellent values. Good Canadian that he is, he adds a luscious Inniskillin ice wine for dessert. Reservations are a must if you want a table.


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