Chris has begun paving his way down a new career path. The restaurant business. After years of displaying genuine and unparalleled service in hotels, he took an opportunity in an industry so intense, in a market, so competitive, all with one good reason: So that he and I can put our ideas and experience together to, eventually, create a restaurant with a fresh concept. He works at The Social House as the GM. The Social House, a breakfast place. Atmosphere, quaint, boasting pride on soul food and history without a peep and Georgia grown ingredients. The sound of classic jazz fills the air with the scent of sweet and savory, chicken and waffles. Shining wood floors, big windows, and immaculately clean. A 52-seat restaurant, features one big table for 10 that is named their “Social table”. They encourage guests to sit in each others company while sharing the atmosphere and breakfast. Now to the food: I had to do it… Chicken and waffles, being absolutely unheard of in Boston, a famous, Georgia favorite. Deep fried chicken, savory. Blueberry waffles, dusted with confectionery sugar and drizzled with syrup, sweet. Who would’ve thought? Georgia did. At 10am, completely not in the mood for fried chicken, I opted for it, because I felt obligated. Surprisingly, delicious. It just WENT. Like bread and butter, peanut butter and jelly. It felt natural and not forced. Make it at home, because, if your a reader from Boston, you cant go out anywhere to get it!!
Another dish our table ordered, was The Farmstead Eggs Benny. 2 eggs, poached, with leeks, mushrooms, Gouda and country ham. First thing you think of when you think eggs benedict, is hollandaise sauce, right? Right, me too. Well, my dish came, san hollandaise. Not being sure if they forgot it, or if this was it, I cut into the benny. The only disappointment in this benedict (other than, no hollandaise), was, the yolk was almost completely hard. I always look forward to a nice runny yolk to douse my plate. That aside, the tastes came together wonderfully. THE LEEKS made it. The country ham, to my surprise, was diced and sauteed. This made me smile because I almost asked for them to leave it out while I ordered it, because I dread cutting through (Canadian) bacon (ham). Oh, and cant forget the grits. Forgetting the grits in a Southern breakfast is like forgetting tartar sauce with fried clam bellies in Boston. Overall, I was completely satisfied. The menu, so extensive, was a struggle to choose from! Everything sounded just right. I will return, and NOT because Chris works there, but because it felt right to be there. A Georgia classic, with a great, soul food, jazzy atmosphere, you’d be crazy to come through Atlanta and not hit it up!
Chris has begun paving his way down a new career path. The restaurant business. After years of displaying genuine and unparalleled service in hotels, he took an opportunity in an industry so intense, in a market, so competitive, all with one good reason: So that he and I can put our ideas and experience together to, eventually, create a restaurant with a fresh concept. He works at The Social House as the GM. The Social House, a breakfast place. Atmosphere, quaint, boasting pride on soul food and history without a peep and Georgia grown ingredients. The sound of classic jazz fills the air with the scent of sweet and savory, chicken and waffles. Shining wood floors, big windows, and immaculately clean. A 52-seat restaurant, features one big table for 10 that is named their “Social table”. They encourage guests to sit in each others company while sharing the atmosphere and breakfast. Now to the food: I had to do it… Chicken and waffles, being absolutely unheard of in Boston, a famous, Georgia favorite. Deep fried chicken, savory. Blueberry waffles, dusted with confectionery sugar and drizzled with syrup, sweet. Who would’ve thought? Georgia did. At 10am, completely not in the mood for fried chicken, I opted for it, because I felt obligated. Surprisingly, delicious. It just WENT. Like bread and butter, peanut butter and jelly. It felt natural and not forced. Make it at home, because, if your a reader from Boston, you cant go out anywhere to get it!! 
Another dish our table ordered, was The Farmstead Eggs Benny. 2 eggs, poached, with leeks, mushrooms, Gouda and country ham. First thing you think of when you think eggs benedict, is hollandaise sauce, right? Right, me too. Well, my dish came, san hollandaise. Not being sure if they forgot it, or if this was it, I cut into the benny. The only disappointment in this benedict (other than, no hollandaise), was, the yolk was almost completely hard. I always look forward to a nice runny yolk to douse my plate. That aside, the tastes came together wonderfully. THE LEEKS made it. The country ham, to my surprise, was diced and sauteed. This made me smile because I almost asked for them to leave it out while I ordered it, because I dread cutting through (Canadian) bacon (ham). Oh, and cant forget the grits. Forgetting the grits in a Southern breakfast is like forgetting tartar sauce with fried clam bellies in Boston. Overall, I was completely satisfied. The menu, so extensive, was a struggle to choose from! Everything sounded just right. I will return, and NOT because Chris works there, but because it felt right to be there. A Georgia classic, with a great, soul food, jazzy atmosphere, you’d be crazy to come through Atlanta and not hit it up!
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