Where has summer gone? I don’t know about you but I cannot believe we’re already in August! I’ve been meaning to write about Staplehouse for well over a week now, but time has just gotten away from me. Alas, here we go…Ryan and I recently had a date night with some old friends who we don’t get to see often enough and decided to check out Staplehouse.
If you haven’t heard of it, especially if you live in Atlanta, you’re missing out! It’s been on my radar for a while, we actually had lunch reservations here when they first opened but ended up going somewhere else instead. Fail! Shortly after we cancelled our reservations Bon Appétit named it No. 1 on their list of America’s Best New Restaurants and since it’s nearly impossible to get into.
So, how do you get in? At noon on the second Friday of every month reservations are released for the next calendar month – and they go quick! I logged on at 12:20pm once and they were all taken. The other option is, there are eight bar stools available on a first come basis each evening. Ryan and I tried this approach a few months ago, getting there right when they open at 5:30pm but were too late. So this time, with four of us in tow, we decided to give it a shot by getting there before they open and lining up out front. We arrived at 5:15pm and while we were not the first in line we were able to secure the last four bar seats!
From there it was a culinary experience. We ordered everything on the menu, with the exception of the chicken liver, and shared among the four of us. There was not one item I didn’t enjoy, and the carrots were by far my favorite. I don’t know how they made those, but I could have eaten two orders of them myself! Here are some pics of the food, and they don’t do it justice at all.
Not only is the food here amazing, but so is the purpose and mission of this restaurant. It is a true farm to table, actually more of a backyard garden to table, for-profit restaurant. But all after-tax profits benefit The Giving Kitchen, which provides emergency assistance to Atlanta restaurant workers facing unanticipated hardship. Having worked in the restaurant industry previously, and with my brother still in the industry, I really appreciate this. It’s an industry where you work long hours, have bare bones health care and are not always in a position to be able to take unpaid days off if you get sick or something happens.
– Cheers –