Restaurant Review: Staplehouse | Atlanta food and restaurant blog | The Blissful Glutton

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Restaurant Review: Staplehouse

posted on March 30, 2016 at 12:55 pm
Potato, cheese, and urfa chili puffs dusted with vadouvan, a French curry powder served alongside a green tomato dipping sauce Photo by Erik Meadows

Potato, cheese, and urfa chili puffs dusted with vadouvan, a French curry powder served alongside a green tomato dipping sauce
Photo by Erik Meadows

While dining with my friend Michael Dellaporta at Staplehouse one night, he told me how happy he was that the restaurant had finally opened. Michaels’ wife, Kristen Mohn Dellaporta, had many plans to help the Giving Kitchen, the charitable foundation that benefits from 100 percent of Staplehouse’s profits. As CFO of Abbadabba’s, Kristen wanted to give restaurant professionals discounts on quality, no-slip work shoes. But cancer interrupted all of her plans. Kristen passed away in December 2015.

The Giving Kitchen was born out of a tragedy related to cancer when Staplehouse’s original chef, Ryan Hidinger, was diagnosed and passed away in January 2014 at 36. Hidinger’s supporters, close friends, and family founded the nonprofit in the late chef’s honor to help those still struggling with hardship. In September 2015, Hidinger’s wife, Jen, his sister, Kara, and brother-in-law Ryan Smith — with the help of countless community donations — opened Staplehouse in Old Fourth Ward.

But this story isn’t about the Giving Kitchen’s origins or the organization’s life-changing work. By now most of us are familiar with that tale. This review is about the restaurant and its head chef, Ryan Smith, who is cooking the best food of his career.

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