Chido & Padre's has Reopened in Buckhead
Southern Proper Hospitality has reopened Chido & Padre’s, located in Buckhead on East Andrews Drive. The restaurant temporarily closed due to the pandemic and has recently reopened with an innovative menu from executive chef Thomas Goss. Goss takes the menu in a new culinary direction by putting a modern spin on traditional Mexican recipes from states such as Oaxaca, Puebla and Sinaloa.
Goss, who was previously at La Cosecha Mexican Table in New Braunfels, Texas, and staged in Mexico and Spain, is passionate about working with local farmers to create a menu of traditional Mexican dishes featuring seasonal and heirloom ingredients. Chido & Padre’s guests will now enjoy a menu of authentic dishes that hail from Mexico’s heartland but make use of local ingredients available in Georgia and North Carolina to create a spellbinding menu that blends envelope-pushing dishes with familiar favorites. The new menu features the following sections and dishes:
Cold & Crudo
Seasonal crudo: mango aguachile and market fish ($14)
Smoked octopus tostada: avocado, peanut-benne salsa macha and herbs on blue corn tostada ($14)
Antojitos (shareable plates)
Grilled oysters divorciado: ancho butter, jalapeño butter and properly toasted sourdough ($15)
Cornmeal fried Florida snapper collars: buttermilk yogurt, blistered spring vegetables and plenty o’ herbs ($14)
Verduras (small vegetable-themed plates)
South Georgia esquites: sweet roasted corn, heirloom tomato pico and house crema ($8)
Roasted sweet potatoes: duck fat crema, chile lime peanuts and salsa macha ($8)
Masa (all plates feature house-made masa, a traditional dough made from nixtamalized corn)
Birria tacos: braised local goat, hard-toasted tortillas, avocado and birria broth for dipping ($15)
Duck sope: blue corn masa, duck confit, refried Sea Island white peas and mango pico ($16)
Squash blossom quesadilla: shaved zucchini, flores de calabasa, queso oaxaca, pickled serrano, escabeche ($13)
Fuertes (larger plates)
Cachete: smoked & braised beef cheek, maiz pibinal, chicory salad, shaved pear, blistered grapes ($25)
Snapper al pastor: whole grilled snapper, accoutrements, avocado tomatillo salsa and plenty of tortillas ($32)
Pollo con mole: spatchcocked local bird, mole blanco, root vegetable hash and chile lime peanuts ($24)
Postres (desserts)
Pina cake: tamarind caramel, house-made toasted rice ice cream and macadamia crumble ($10)
Donuts & chocolate: fried brioche, spiced chocolate and Baileys en zapato ($10)
The new beverage program at Chido & Padre’s features five different margaritas and a selection of hand-mixed cocktails to complement Goss’ cuisine, along with a well-curated list of tequilas, wine and beer. Drinks include:
La Abeja: El Jimador Blanco, honey serrano syrup and fresh citrus juices ($9)
Nina Fresa: hibiscus-infused tequila and rose essence ($11)
Agua Fuerte: Ketel Cucumber, jugo de pepino, matcha, aloe, melon and basil foam ($12)
Eres Un Lolo: Chilean Moscatel pisco, pineapple and lemon juices and egg white ($10)
The fun and festive atmosphere and friendly service that Chido & Padre’s is known for remains the same, and Goss and his team welcome guests to enjoy the spacious outdoor patio, large dining room and full bar for happy hour, date nights and get togethers.
Chido & Padre’s is located at 128 East Andrews Drive in Atlanta. The restaurant opens at 4 p.m. Wednesday through Sunday, with plans to expand hours soon. Free self-parking is available on site. For more information, call 404-848-9100 or visit chidoandpadres.com.