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Restaurant Review: Le Fat

posted on August 6, 2015 at 11:22 am
Photo by Eric Meadows

Photo by Erik Meadows

Guy Wong was 27 years old when he opened his first restaurant, Miso Izakaya, in 2009. In the early days, Wong says, it was just him and one other cook who did everything in the kitchen — all of the prep work, cooking, cleaning. At the time, he couldn’t afford to pay a support staff. There were no dishwashers, no line cooks, and only one server at dinner. As a result, meals there were often slow and frustrating even if the food was good. Wong opened his sophomore effort, Yum Bunz, in July 2013, but inconsistencies with the food and a concept that never really gelled plagued the quick-serve dim sum restaurant. Yum Bunz tanked within six months.

Now, at his new Vietnamese brasserie, Le Fat, Wong’s prowess as a restaurateur seems to have finally caught up with his talent in the kitchen. Since opening in March, Wong has assembled a strong team of industry professionals who have been instrumental to Le Fat’s success: Partner/General Manager Mike Blum, Beverage Director T. Fable Jeon, and Pastry Chef Derek Van Cleve. With strong people to rely on, Wong has been able to focus on the big-picture aspects of this restaurant. Le Fat is a refreshing change of pace from Atlanta’s New American/farm-to-table trend. Even with minor execution errors such as a chewy piece of salt and pepper calamari or slightly overcooked noodles, there is a cohesiveness to the Le Fat experience young restaurants often lack.

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