I also wanted a culture where people ordered charcuterie and sweetbreads and oysters late night. One of the reasons we didn’t put it on the regular menu is because it quickly becomes the number one item you have. It took off beyond our wildest expectations. There isn’t much in terms of late night dining in Atlanta. We just made twenty-four a night and figured that the industry would be able to get it and some people would like it and it would help drive sales at the later half of the night. We’re open until two in the morning and we figured the people in our industry may get out at starting around ten o’clock and want a place to go, so that’s when we’ll start the burgers. Every night at Holeman & Finch, only 24 burgers are made to be served at ten o’clock. It’s a public house, so it’s more of your everyday place.

It’s still the great quality of ingredients, but just not the ones that are perceived as more expensive. Simpler chords, but just as delicious, and a little more meat-centric - a lot of curing, parts and whole animal cooking. There are tastings menu and the menus change more frequently, every night in fact, with vegetables and seafood. I liken it to jazz music - it’s more improv. Restaurant Eugene and Holeman and Finch Public House are two restaurants with terroir. For visitors, please tell us about Holeman & Finch and Restaurant Eugene - and describe your perfect meals:Ī. Every time I eat that burger, I’m like 8 years old. American cheese really just lays in there and plays off the fat and the beef, the onion and the mustard, and it just works for me. When I put cheddar on a burger, the cheddar sort of overwhelms the burger. I wanted that melt quality that American cheese has. I wanted this to be an iconic burger, not a chefs-truffled-gouda-brioche burger. It’s the whole synergy, you don’t want cold bread with your burger. I think toasting the bread is key to any great burger. We spread some butter on our bread and toast it on the griddle. I like mustard, ketchup, pickles and onions on my cheeseburgers. It’s 8 ounces of total meat, 2 four ounce patties. I like two patties, where the cheese can melt in-between the two patties and create this wonderful cheese sauce texture in there. The burger is the ultimate every bite is the one bite experience. I think when you finish your last bite of bun, there should be a little bit of all the other elements in there. I’m a big believer in burger to bun ratio. I like the caramelization of the meat and I like the caramelization on the crust of the bread, I think that is important.

Holeman and finch burger