Bad News: Shaun's Closed in 2010
Good News: Chef Shaun Doty opened The Federal in 2017

In October 2006, Chef Shaun Doty opened Shaun’s, a casual neighborhood bistro situated in the heart of historic Inman Park in Atlanta, GA. This was the restaurant's website.
Content is from the site's 2006 -2010 archived pages and Yelp reviews.

Shaun's Closed in 2010.

PRESS RELEASE

Shaun Doty announced today that he is closing his four-year-old Shaun’s Restaurant after dinner on Sunday, Dec. 18, 2010 according to a press release from Melissa Libby and Associates.

"Doty plans to concentrate his time on the Yeah! Burger restaurants he and partner Erik Maier have opened in Atlanta."

Bill Addison with Atlanta Magazine broke the news moments ago, and says the restaurant was on its way to being named as "Best Brunch in our upcoming Best Of issue."

Why would a restaurant that is so successful close? We don't buy it, and neither should you. We don't have any information beyond what was in the carefully worded press release suggesting that Doty needed to get his ducks in a row and focus his energy on his new franchise, YEAH! Burger, but profitable businesses aren't abandoned!

Chef Shaun Cody is now back in 2017 with The Federal on Crescent Avenue in Midtown Atlanta.

Shauns Restaurant Info
1029 Edgewood Ave NE
Atlanta, GA 30307

Shaun’s is a casual bistro in the heart of historic Inman Park. Located in the former space of Deacon Burton’s, the iconic soul food restaurant, Shaun’s has been thoughtfully designed by the Johnson Studio.

Original architectural details of the arts and crafts space have been preserved and complemented by modern Italian light fixtures, exposed brick work, and fine art. Featured in the restaurant are pieces from artists David E. Peterson and David Horner, both represented by the Krause Gallery, as well as famed local artists Tony Hernandez and Todd Murphy.

Welcome to Shaun’s

Access Atlanta, October 2009
"Shaun's Receives Nomination for one of the Best Restaurants in Atlanta in 2009" - Meredith Ford

Creative Loafing, October 8, 2008
"Shaun Doty becomes a master of his domain at Shaun's" - Cliff Bostock

Esquire, November 2007
Best New Restaurants of 2007: “In a city now inundated with national-chain restaurants, Shaun’s is a paragon of what contemporary Southern food can and should be.” - John Mariani

Atlanta Journal-Constitution, October 4, 2007
Shaun’s awarded one of the “Top 50 Best Restaurants.”

Creative Loafing, February 1-7, 2007
“There's nothing unassured about Doty's menu. It's a work of quiet beauty, with very little pomp, but enough surprises and skill on display to make this much more than comfort food." - Besha Rodell

Atlanta Journal-Constitution, January 2007
“There is no other restaurant of this caliber in Atlanta." - Meredith Ford

HOURS
Dinner:
Wednesday and Thursday: 5 - 10 p.m.
Friday and Saturday: 5 - 11 p.m.
Saturday Brunch: 11 a.m. - 2 p.m.
Sunday Brunch: 11 a.m. - 2 p.m.
Sunday Dinner: 5 - 9 p.m.

LOCATION
In the heart of historic Inman Park
1029 Edgewood Avenue NE
Atlanta, Georgia 30307
P 404.577.4358
F 404.577.4351

About Chef Shaun Doty

Chef Shaun Doty’s career has spanned the globe, but his passion lies in creating simply prepared contemporary bistro fare in Atlanta.

Chef Doty began his culinary career at The Grape, a bistro located on lower Greenville in Dallas, TX. After a year at the famed bistro, Doty traveled to Charleston, SC to attend Johnson and Wales University. He then worked at Restaurant Million while studying the culinary arts. Upon graduation, Chef Doty moved to Atlanta to work for two years under Chef Guenter Seeger at the Ritz-Carlton, Buckhead.

Later, he pursued culinary stints throughout France and Belgium, including experience at the renowned Michelin-starred restaurants Comme Chez Soi, Restaurant Bruno, Restaurant Claude Dupont, Restaurant Barbizon, and Restaurant Troisgros.

Returning to the United States, Chef Doty worked at Mirabelle in Beaver Creek, CO and then Savanna’s in South Hampton. He was lured back to Atlanta by Chef Seeger who placed him as the executive chef at the highly celebrated downtown eatery Mumbo Jumbo.

Chef Doty’s next project as chef/owner was the launch of MidCity Cuisine, recognized by Atlanta Magazine as Restaurant of the Year 2003. Inspired by the casually sophisticated cafes of Paris, Venice, and Turin, MidCity Cuisine won accolades in national magazines from Gourmet to Bon Appetit for modern interpretations of classic brasserie cuisine.

In November of 2005, Chef Doty and his partnership sold MidCity Cuisine and he was recruited by the Manhattan-based company Restaurant Associates to be executive chef of Table 1280 at the Woodruff Arts Center. After a successful and critically applauded debut, Chef Doty began to develop a new project inspired by the simple bistro fare that he originally admired at the start of his career.

In October 2006, Chef Doty opened Shaun’s, a casual neighborhood bistro situated in the heart of historic Inman Park. At Shaun’s, Chef Doty continues to create the same ingredient- driven, seasonal, and creative American cuisine that has earned him praise from critics and diners alike.

In addition to his restaurant, Chef Doty provides consulting services to various restaurants in Atlanta for menu development, staff recruitment and training, and marketing and promotional assistance.

Chef Doty is actively involved in fundraising for causes relating to Autism and Pervasive Developmental Disorder and is a founding member of “Believe In Me Foundation,” an organization for the continuing education of children with Autism.

MORE:

In 2006 he opened Shaun’s, which became a beloved Inman Park bistro. Smaller than MidCity with just 65 seats, this was Doty’s perfect world: an intimate neighborhood restaurant with tables covered in butcher paper. Those Atlantans who loved rustic chicken liver pâté as much as Doty does ate there often until the restaurant closed in 2010. After the 2008 financial crisis, people just weren’t dining out like they used to.

But Doty landed on his feet with a move that most chefs, at least the ones who consider themselves artists, might never make: He dropped his ego. The fast-casual trend was, well, trending, and Doty decided to open Yeah Burger with former music exec Erik Maier, serving grass-fed beef burgers at approachable prices. Doty sold his shares in 2012 and opened another fast-casual concept, this time with a focus on all-natural, pastured chicken, called Bantam and Biddy. With the help of longtime friend and sometime business partner, restaurateur Lance Gummere, Doty grew Bantam and Biddy into a four-location chain with a catering arm and a sister space in Atlantic Station called Chick-a-Biddy.

In 2017 Doty and Gummere decided to turn one of those Bantam and Biddy locations, the one on Crescent Street, into the Federal, a reference to the nearby Federal Reserve Bank. “The one thing that I feel like I have the most complete command over is running a kitchen,” says Doty.
The duo has created an elegant but relaxed dining room with slanted antique mirrors and orange leather banquettes. Like a classic French bistro, it’s open morning, noon, and night. (Unlike a classic French bistro, the breakfast menu includes some hearty Southernisms, such as chicken and waffles or steak and eggs. No complaints there.) And at dinner, he’s cooking the food that got him going in the first place.

The Federal’s menu capitalizes on Shaun’s fans’ nostalgia, offering Doty’s now-classic Sardinian flatbread topped with fresh greens and jack cheese, pork schnitzel with peanuts, and roughly chopped chicken liver spread. There’s a beef tartare so pink and springy it almost squeaked against my teeth and an over-the-top French onion soup fortified with oxtails.

Good to know
Shaun Doty’s signature crispy Sardinian flatbread, which diners grew to love first at MidCity Cuisine and then at Shaun’s, is on the menu.

NEWS & EVENTS 2006 -2008

Upcoming Events

Celiac’s dinner menu 05.11.08

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Celebrate Mothers Day at Shaun's!
For Mother's Day, we will change our hours to 10:00-3:00.

We are offering a Mother's Day brunch buffet for $40 per person

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Featured every Sunday night... Pasta Night!
For $12 per person enjoy salad, Italian-American pasta favorites and gelato every Sunday from 5-9pm, in addition to our a la carte menu of Shaun's signature favorites.

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Featured Daily
A selection of boutique cheeses and bar snacks on our chalkboard menu, priced from $3-$5 as well as the Early Bird Prix-Fixe menu available from 5-7pm for $29 per person.

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Shaun's now offers Saturday brunch from 11:00AM-2:00PM, in addition to Sunday brunch.

Atlanta Magazine, September 2008
“Christiane’s Top 10; Our restaurant critic’s picks for Atlanta’s best restaurants.”

Atlanta Magazine, May 2008
“The cocktails are worth the trip, and the Sunday brunch will rock your world.”

Elle Décor, May 2008
“…culinary upstarts rocking the scene include Shaun’s (divine comfort food served at a communal table)…”

Atlanta Journal-Constitution’s “Access Atlanta,” April 2008
Dining Critic Meredith Ford names Shaun’s one of the best restaurants in town.

Bon Appétit, March 2008
“He (Chef Shaun Doty) found a groove with dishes like crunchy heritage pork schnitzel with an unforgettable Vidalia onion and peanut salad.”

Food & Wine, “Best Restaurant Dishes of 2007,” December 2007
“I’ve tasted an unimaginable number of chicken liver dishes over the past few decades, so I feel well qualified to pronounce the chicken liver fettuccine at Shaun’s in Atlanta one of the best I’ve ever had – and one of the most elegant.”

Atlanta Journal Constitution, “Action at the Bar,” November 8, 2007
“The scene is bistro cozy but very hip, attracting a younger, stylish crowd.”

Esquire, “Best New Restaurants 2007,” November 2007
“In a city now inundated with national-chain restaurants, Shaun’s is a paragon of what contemporary Southern food can and should be.”

USA Today, “10 Great Places to break bread and make friends,” October 19, 2007
“An old Swedish farmhouse table that seats 14 in the middle of the dining room serves as the communal gathering place.”

Diversion, “Hot Times in Atlanta,” October 2007
“Now on his own at Shaun’s, Doty has further personalized-and simplified-his cooking to take full advantage of Georgia provender…”

Creative Loafing, “Best of Atlanta 2007,” September 27, 2007
“It’s been a huge year in Atlanta for new restaurants, but none has captured our hearts like Shaun’s, the Inman Park bistro from Shaun Doty. Serving clean, inspired New American food in a beautiful old street-front building, Shaun’s caters to a real need in Atlanta.”

Creative Loafing, “Good Eats,” August 16, 2007
The sage walls and old-fashioned bar make for a low-key atmosphere, and the menu is self-assured, with very little pomp, but plenty of pleasant surprises.”

Art & Auction, “Atlanta,” July 2007
“A fashionable meeting place for foodies and artists alike.”

Delta Sky, “Pie in the Sky,” June 2007
“A laid-back, lodge-chic, neighborhood bistro where he’s [Chef Doty] made his instincts for simple, earthy cooking right at home.”

Atlanta INtown, “Blissful Glutton: In the Mix,” June 2007
“Sitting at Lara Creasy’s bar at Shaun’s is like going to visit and old friend who happens to be very proficient in the art of mixing drinks. There is no pretension, and anyone that would be comfortable in the warm and inviting atmosphere she creates.”

Creative Loafing, Cliff Bostock, November 30- December 6, 2006, “Shaun’s Hip Shack”
“We are very happy to have a chef of Doty’s quality moving to this side of town.”

The Sunday Paper, Suzanne Wright, December 17-23, 2006, “What’s in a Name?”
“Shaun’s feels like the comfortable yet accomplished brasserie that was needed in this neighborhood-or any other, for that matter.”

Knife and Fork, December 2006
“Compared to his most recent ventures in the corporate world, Shaun’s is more concrete, more heartfelt, a terrific neighborhood bistro along the lines of Prune or The Spotted Pig in Manhattan.”
“Full flavors are everywhere, whether one is devouring a hanger steak with amazing fries, arugula, and lots of tiny capers or a warm brioche chocolate pizza dotted with melting homemade marshmallows.”

AJC’s Access Atlanta, Meridith Ford, January 4, 2007, “Simply Great”
“There is no other restaurant of this caliber in Atlanta.”
“Chicken Liver Fettuccine is everything a bistro dish should be: comforting, simple, excellently prepared.”
“Atlanta needs a restaurant like Shaun’s the way Bedford Falls needed the Savings and Loan. We need its simple, understated beauty if for no other reason than to have a fine place to eat that doesn’t involve neon and sushi.”

Creative Loafing, Besha Rodell, February 1-7, 2007, “Instant Classic”
“This place is a classic American bistro, and exudes Old-World charm.”
“There’s nothing unassured about Doty’s menu. It’s a work of quiet beauty, with very little pomp, but enough surprises and skill on display to make this much more than comfort food.”

Gayot.com, February 9, 2007
“Shaun’s brings out the best in American and Southern ingredients.”
“It’s the kind of study in simplicity that hallmarks the food in this finely crafted establishment.”

Atlanta’s restaurant design leader, The Johnson Studio, brought out the best in this quirky space, giving owner-chef Shaun Doty the ideal platform for his artful comfort food. Shaun’s menu changes daily, depending on whatever may be fresh from local suppliers, such as Nicolas Donck’s Crystal Organic Farm in Newborn, Georgia, or what cheese is available from Sweet Grass Dairy in Thomasville, Georgia. Donck’s padrón peppers are lightly grilled and graced with extra-virgin olive oil and sea salt. What else would they need, as their fresh flavor rules the plate? The grits are from Georgia’s Logan Turnpike Mill near Blairsville. If you go for the burger, you can be sure the meat was appropriately, and perhaps organically, raised. Be sure to try dessert: the caramel-chocolate-covered sticky toffee pudding is just one inspired example. With such sides as the grilled Vidalia onion salad, vegetarians will have no trouble composing a beautiful plate. But watch out for the french fries, as they’re done in duck fat. The wine list isn't lengthy, but there's not a bad drop in the batch. Like the menu, it, too, changes often. We hope time provides more value-priced choices by the glass, and we’re delighted to see the addition of a rosé by the glass. Shaun’s is gluten-free friendly, and the wine dinners are noteworthy.

Atlanta Homes and Lifestyles, March 2007, “20 Under 40
“Thankfully, the chef has given Atlanta a decidedly European gift-an epicurean delight that is a safe haven from the chain restaurants and stubbornly regional cuisine.”

Atlanta Magazine, Christine Lauterbach, April 2007, “Shaun Solo”
“There is nothing complicated about the food-yet the power of a tartine of good bread heaped with coarse, freshly made chopped liver and sprigs of watercress feels like an awakening.”

The Piedmont Review, Doc Lawrence, May 2007, “Three Legendary Local Chefs Showcase Atlanta Hospitality”
“Doty is Atlanta’s culinary rocket scientist, a man driven to find new worlds of taste, striving to stay ahead of trends, even influence them.”

The Sunday Paper, May 13-19, 2007, “Readers’ Choice Awards 2007, Best New Restaurant: Shaun’s”
“When culinary darling Shaun Doty opened his new restaurant late last year, predictions of its immediate success were kind of a no-brainer. And, sure enough, diners have been flocking to the Inman Park eatery ever since for Doty’s delectable chicken liver fettuccine and butternut squash ravioli.”

Creative Loafing, Cliff Bostock, November 30- December 6, 2006, “Shaun’s Hip Shack”
“We are very happy to have a chef of Doty’s quality moving to this side of town.”

The Sunday Paper, Suzanne Wright, December 17-23, 2006, “What’s in a Name?”
“Shaun’s feels like the comfortable yet accomplished brasserie that was needed in this neighborhood-or any other, for that matter.”

YELP REVIEWS

Kelly W. Atlanta, GA
5.0 star rating
9/24/2010
This is the food I dream about all day, staring at a computer in my little office full of boxes and bankruptcy filings: mussels in white wine, slightly crispy chicken livers, lavender honey prosecco, duck fat so perfectly rendered it's just a savory caramelly shell filled with juicy meat. I'm not a chef and I haven't been everywhere, but these were probably the most intelligent and well-balanced flavors I've had in Atlanta.

The service was solid, the outdoor patio with big old school Christmas lights was lovely, but really I wouldn't have given a damn if I had been in a parking lot next to a sewer. I tasted the duck first, which overwhelmed my first few mussels. Then my boyfriend got jealous of his duck and I hunkered down on the mussels. Every bite was simpler, subtler, and more perfect. I legitimately almost cried it was just so good.

On a less melodramatic note, I was immediately impressed by two things: a) the restaurant week menu was actually bigger and better than advertised and b) they only had restaurant week menu items, meaning I didn't have to choose less interesting items for the sake of fiscal responsibility. Also, and this seems silly, the waitress noticed I was struggling with my massive chicken liver salad appetizer (which in my defense is the size of a giant sandwich) and offered to box it for me. I would have felt like a moron asking for a box for my appetizer, so I appreciated not having to ask.

I was also delighted that the menu wasn't solely the nouveau southern farm to table concept that I've seen a million times. There was a definite European influence that took the menu up a few notches in creativity.

+++

Addy C. Atlanta, GA
4.0 star rating
3/15/2010
I'd heard enough Restaurant Week stories to know one thing: make dinner reservations for an early time. We had reservations for 5:45 and so glad we did b/c finding street parking was easy, the restaurant was less noisy, servers were in a good mood, food timing was perfect.

I'd been several times to its former occupant Inman Park Patio and Shaun's Mumbo Jumbo Restaurant (and liked both very much), but this was my first visit to Shaun's (I know, shame on me for waiting so long).

The apps, brussel sprouts, & dessert impressed me the most. I also liked that the portions were generous. I came with fellow Yelper Emily R, and we ordered off the Restaurant Week menu ($25 for a 3-course meal).

For apps, I got the Pork Belly Salad which came with winter greens (mostly frisée and radicchio), crispy egg (maybe poached egg covered in bread crumbs?), green apples, and tete de moine cheese. I loved the variety of ingredients. And um, I cleaned the whole bowl :)

Emily's app was uh, surprisingly huge. She had ordered what looked like arugula salad on a crispy flatbread. Definitely the perfect app for sharing. The salad also had ricotta, rosemary, and chili flakes. A little challenging to eat though b/c the flatbread (more like a cracker) is not pre-sliced so you have to break off the pieces to eat and the salad has a tendency to fall off :( I love arugula, always up for a challenge, I'd still maybe order this again :)

For entrees, I got the Georgia Shrimp & Grits which came with Berkshire pork belly, and poached egg buried under a dollop of Creole sauce. I think it's funny both my app & entree had pork belly & poached egg :) I was a little disappointed with my dish though - the grits were bland and had no kick at all. Thought the Creole sauce would accomplish that but the sauce wasn't spicy and even if it were, there was just a dollop. The grits were also pretty lumpy and not creamy at all. The shrimp & pork belly were good though.

I tried Emily's "Grilled Loch Duart Scottish Salmon" which came with mustard mash (interesting) and THE most amazing sauteed brussel sprouts I'd ever had. The salmon was good but seriously I might order a dish just b/c it had Shaun's brussel sprouts as a side. I need to get that recipe!

For dessert, I got their famous "Sticky Toffee Pudding" - that dessert was heavenly! Rich yes, but heavenly. Haha - I was expecting pudding and didn't know toffee pudding is actually a cake made with finely chopped dates and covered with toffee sauce. I just wish I had ice cream - the toffee sauce would make a great ice cream topping. I was so tempted to ask for a to-go container just for the sauce :)

Tried Emily's "Fried Organic Sweet Potato Pie" w/ honey ice cream - tasted pretty good but I don't think it's something I'd order. Their other desserts sounded more tempting.

Overall, great dining experience. I definitely need to come back to try their regular menu and their $12 Sunday Pasta Night.

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Rick F. Chicago, IL
3.0 star rating
3/1/2010
Perplexed! is the word for this place! I loved my Wedge Salad and Schnitzel it was very good and plentiful. Drinks were great! Service was strange, unorganized and took a while, the waitress seems frazzled and unorganized. My friends had the $12 three course pasta special, the meatballs were excellent but way to much pasta not enough sauce and the dessert was lame, just a cup of ice cream/gelato, really bad presentation.

I think I'll skip the Sunday night deal and go on Saturday Night full menu, It feels as if the chef does the 3 and 5 course specials just to fill the tables and it upsets him to be in that situation Seems he puts little effort or thought into the dishes. Welcome to a bad economy and you have to do what you have to do to keep the doors open.

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Lydia L. San Francisco, CA
3.0 star rating
8/30/2010
Damn. I wish this restaurant could have lived up to the hype. I probably would have given it 4 stars if service wasn't abysmal.

We were seated promptly and given menus, but after ordering drinks, it was a solid 15 minutes before the waiter paid attention to us again. I literally folded the menus and moved them to the edge of the table so he would perhaps get the point.

Ordered the steak tartare with pommes frites, which wasn't bad. Not what I expected- it was much sweeter than I anticipated. Fries were fine. I can't really judge fries.

Entrees. Ay, there's the rub. It took 45 minutes to get our entrees after we finished our appetizers. What happened? Not sure exactly. The waiter never explained or came by to fill water. 5 minutes before our food arrived, a manager stopped at the table to say our order was delayed because they didn't realize our appetizers had already been taken up and didn't put in the entree request. Sounds like poor service and management to me. No apologies.

Pork Schnitzel was quite delicious and addictive, and the shrimp and grits with pork belly and a poached egg was...OK.

We didn't bother with dessert because really, I didn't have another hour to spare while twiddling my thumbs.

THANKFULLY I had 50% off from Scoutmob, and that may have been the only thing that made it worthwhile.

Will not be returning.

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Darren H. Atlanta, GA
3.0 star rating
8/5/2010
Cute little place very nice for a date. We stopped by for a Sunday brunch. We wondered why this place wasn't very crowded. Well after seeing the menu we figured it out, $16 for a cheeseburger?

I stayed simple not getting anything too fancy, scramble eggs with cheese, bacon toast and grits. The best thing about my brunch was the grits. I'm not a fan of them because usually the consistenty is runny but these were good but not good enough to want to come back, especially at these prices.

+++

Taylor A. Atlanta, GA
2.0 star rating
11/23/2009
If you're going to Shaun's for their Sunday Pasta Night I would not recommend it.

Last night my girlfriend and I were looking for a decent dinner for a good price and found Shaun's in my google calendar for their Sunday night deal.

We got there a little after 5 when it was empty, but it became almost totally full by the time we left. Great decor by the way.

Our server did not seem that experienced though he was helped out by others who brought food and cleared the table.

The pasta night comes with salad, a choice of three pastas (this night it was spaghetti and meatballs, lasagna, or butternut squash ravioli), and a dessert.

The salad was a chopped salad served family style with lettuce, radicchio, and celery. I didn't like the salad at all. The celery and radicchio were bitter and worst of all you ate it off the small bread plate they gave you. A real salad plate is definitely needed.

My butternut squash had about 7 raviolis, no discernable sauce, and very little flavor. It was topped with walnuts, but they weren't candied, so they tasted plain. I was expecting MUCH better here.

My gf had the lasagna which to me tasted like Chef Boyardee and she agreed. Thin sauce with soft meat.

For dessert we had a cupful of plain vanilla ice cream which tasted the same as Breyers. Nothing special at all. I bet the people paying full price for a dessert off the menu get real desserts.

For a place with such great reviews we were expecting more. I understand if a place is trying to get people to fill tables on a Sunday night with a special, but you still have to keep up the food quality from the regular menu to get people to come back.

In total we spent about $30 with tax and tip, which is about $5 more than a SINGLE entree from the regular menu, so maybe you have to spend more to get more. Those paying $30 and those paying $100 should both feel like they're getting a good value.

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Kathleen M. Atlanta, GA
5.0 star rating
8/5/2010
Shaun's, you've ignited my hunt for a sugardaddy. I really need to find someone who can bring me to Shaun's any old Tuesday, whether that means we sit at the bar and nibble on crabcakes and sip on craft cocktails, or go with a full blown meal in the delightfully airy and well appointed dining room. Either way, I'd be happy, as long as this happened on the regular.

Unfortunately for me and my budget, Shaun's is more of an occasional spot. A special occasion isn't needed, just a nearby payday. I'm always impressed by the crowd at the bar, both in terms of size (it's often bustling during the week: an anomaly in this town) and age (pretty young given the price points). But I get it: their cocktails are delicious, totally worth the $10 you'll spend. And the bartenders are always super friendly so you get that neighborhood sense of things. Inman Park love.

On my recent trip to the dining room, Bennie took care of us and I could quite seriously fall in to his eyes. Swoon. I know I should focus on the food, but really, it was all about those eyes. And that voice. I would very much like him to read me bedtime stories. And yes, my food was spectacular, no surprise there.

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Kevin L. New York, NY
5.0 star rating
7/16/2010
Dinner at Shaun's was one of the most noteworthy meals I've had in quite some time. From being greeted upon walking in the door to rolling out with achingly full bellies, the experience was virtually flawless.

It seems that whatever it is they're doing, they're doing right as indicated by the fact that within thirty minutes of being seated, the house was packed and there was a line out the door. Good thing Kathleen made us reservations, because it would appear that they're necessary to ensure you have a table.

I'd have to attribute a good chunk of the meal's success to our server, Bennie. Polite, knowledgeable, unobtrusive, yet checking in at just the right times... this one's an all-around professional. I suppose it doesn't hurt that he's easy on the eyes and has the most deliciously soothing voice; we probably would've been happy just listening to him talk at us the whole time...

But then we wouldn't have had the opportunity to dive into the serious drinks on their impressive cocktail program. This was perhaps the most unexpected and delightful things from an Atlanta restaurant (which definitely doesn't come to mind when I think of great drinks). Whatever went into the Hill And Dale in addition to scotch and elderflower made for a divinely-balanced -real- adult beverage; it would have been suitable to serve at Drink, Cedar, The Gibson, or any number of other high end cocktail lounges I've been to. Whoowhee, potent!

Finally, I'd be remiss not to touch on the impeccable plating and quality of the food itself. Bennie managed to talk us both into the pan-seared chicken. Sound boring? Shockingly not. Perfectly juicy and tender, the chicken was stuffed with some mildly savory pork product. I can't remember the last time I went ooh over a chicken dish. Even the asparagus it was served on was done to perfection: we're talking about the kind of asparagus that still holds a great crunch, just melts in your mouth, isn't bitter, and retains its vivid vert hue. I'd hazard a guess that they must have cold-shocked it to stop the cooking at just the right time? Regardless, I'm always impressed and envious when I encounter asparagus done this well - it's something I can only aspire to at home.

You'll have a hard time escaping a dinner here for under $30 a head, but for an real treat, I'd unhesitatingly offer Shawn's as a top choice.

ShaunsRestaurant.com

Bad News: Shaun's Closed in 2010Good News: Chef Shaun Doty opened The Federal in 2017

PRESS RELEASE

Welcome to Shaun’s

About Chef Shaun Doty

NEWS & EVENTS 2006 -2008

Upcoming Events

MENU

YELP REVIEWS

Bad News: Shaun's Closed in 2010
Good News: Chef Shaun Doty opened The Federal in 2017