Executive Chef Paul Martin Joins the Team at The Southern Gentleman
2022 is already proving to be an exciting year at The Southern Gentleman, where Paul Martin now serves as the restaurant’s new executive chef. Martin, previously at Ray’s at Killer Creek in Alpharetta, is adding bold flavors, seasonal fruits and vegetables, and enjoyable plates for dinner, brunch and dessert. This Southern-inspired gastropub welcomes guests with genuine hospitality and a bounty of dishes fit for the changing seasons.
“We are really excited to have Paul on board and know our guests’ cravings change with the seasons, so we’re rolling out a selection of elevated Southern dishes that reflect the freshest and most satisfying ingredients available,” says Southern Proper Hospitality partner Chris Hadermann.
Martin, an industry veteran who brings more than 25 years of culinary experience to The Southern Gentleman, grew up in the restaurant business and began his career at his father’s restaurant in Lafayette, Louisiana. He went on to expand his culinary skills at such restaurants as Parc and Alma de Cuba in Philadelphia and King + Duke and Barcelona Wine Bar in Atlanta.
“I want our guests to have a dining experience where they feel both relaxed and, at the same time, excited about the menu and level of service,” says Martin of his new role.
At The Southern Gentleman, Martin aims to continue driving the vision of modern Southern food with dishes such as these seasonal highlights on the new dinner menu:
Georgia-style crab bisque with sourdough fry bread, sunchokes and sherry
Skillet-roasted shrimp salad with local lettuces, avocado, cucumber, radish, grapefruit, Georgia pecans and citrus molasses vinaigrette
Cauliflower and mushroom fricassee with roasted Brussels sprouts and grilled lemon
Pecan-crusted redfish with Carolina Sea Island peas, kohlrabi, butterbean puree and chili salsa verde
Braised short rib with red-eye jus, griddled spoonbread, shaved turnips and Brussels sprouts
Brunch, served Saturday and Sunday from 11 a.m.-3 p.m., features such dishes as:
Griddled banana French toast with toasted pecan granola, sweet honey cream and rum caramel
Crispy potato latkes with smoked salmon, fennel slaw and buttermilk dressing
TSG eggs Benedict with country ham, toasted brioche, hollandaise and crispy potatoes
Brasstown cheeseburger with roasted onions, American cheese and dill pickle bistro sauce
Caramelized onion and spinach frittata with roasted onion, white cheddar, mustard greens, pickled onions and frisée
For a sweet finale, new desserts include:
Red velvet chocolate mousse torte with milk chocolate pearls and vanilla bean crème anglaise
Key lime fromage blanc cheesecake with graham cracker crust and local berries