One of the raw items that has found an audience so far is the Hamachi with ginger ponzu vinaigrette, cucumber, radish, and Pink Lady apple. But, of course, we’re going to react to the neighborhood and see what does and doesn’t work.”
“We wanted steakhouse with all the cuts we have and then we wanted a little more choices in salads, hot appetizers, raw items and seafood. Talking about the vision for the restaurant, Kaiser calls the look “London chic” and describes the menu as steakhouse with some twists and turns. Anything.’ When we came upon this location, that was it.” You’re either doing your own thing or we’re going to open up a barbecue place or a hot dog stand. “Kevin said, ‘It’s your time now.’ And my wife said, ‘You’re not taking another job. “But when the whole thing got sideways with Tom, I started looking. “I had a wife and family and a steady job with Tom Catharall, who was really good to me, and we kept opening more restaurants, so it got away little bit,” he said. “I learned a lot from those guys.”Īsked why it took him so long to open his own restaurant, Kaiser shrugged his shoulders. “I came to visit my sister, who was living here, and I wanted to learn English, so I came over and went to school and started working for Pano and Paul,” he said. Later, Kaiser landed at several elite Michelin star restaurants in Switzerland, including Chez Max in Zurich. “That’s why I fell in love with cooking.” “My father got me a job in a French restaurant called Real and in those days, around 1979, its was already about farm to table, because everything was fresh,” Kaiser recalled. Growing up in Liechtenstein, Kaiser’s family owned a popular cafe and grocery, and at 16 he apprenticed as a pastry chef, before deciding that he preferred cooking to baking. More recently, Kaiser worked for chef/owner Tom Catharall at the now defunct Here to Serve Restaurant Group, serving as executive chef of Goldfish and Twist, and eventually becoming executive corporate chef.Īt Kaiser’s last week, Kaiser talked about his long history in fine dining, and how he finally came to open a restaurant of his own. Kaiser, who is originally from Liechtenstein, came to Atlanta in 1986 and has been part of the dining scene here for over 30 years, working for Paul Albrecht and Pano Karatassos of Buckhead Life Group at iconic restaurants such as Pano’s and Paul’s and Buckhead Diner. Another old friend, Bill Johnson of the Johnson Studio took on the restaurant design, which mixes contemporary and traditional elements in a space that features open bar and dining areas separated by a library wall, and cozy arrangements of wooden tables and booths.
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