{"id":418550,"date":"2010-03-11T17:26:11","date_gmt":"2010-03-11T22:26:11","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2784"},"modified":"2010-03-11T17:26:11","modified_gmt":"2010-03-11T22:26:11","slug":"front-burner-home-restaurant-to-close","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/418550","title":{"rendered":"Front Burner: Home restaurant to close"},"content":{"rendered":"<div id=\"attachment_2785\" class=\"wp-caption alignleft\" style=\"width: 310px\"><img loading=\"lazy\" decoding=\"async\" class=\"size-medium wp-image-2785\" title=\"home061108\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/03\/home061108-300x199.jpg\" alt=\"June 2008 at Home, watching the &#34;Top Chef&#34; finale\" width=\"300\" height=\"199\" \/><\/p>\n<p class=\"wp-caption-text\">June 2008 at Home, watching the &#34;Top Chef&#34; finale<\/p>\n<\/div>\n<p><strong>Home <\/strong>restaurant &#8212; the tony Buckhead eatery where <strong>Richard Blais<\/strong> was cooking during his &#8220;Top Chef&#8221; run &#8212; will close at the end of the month and reopen as <strong>Coast Seafood &#38; Raw Bar<\/strong> in the beginning of April. Is it the first &#8220;Southern farm to table&#8221; spot to meet Davy Jones&#8217; locker? (Or would it be Bubba Jones&#8217; turnip patch?) Would this signal a peaking trend? Hmm&#8230;.<\/p>\n<p>Perhaps more significantly, this is the second time in recent months that Home&#8217;s parent company, <strong>Here to Serve Restaurants<\/strong>, has reconcepted an underperforming restaurant. In December, it closed <strong>Lola Bellini Bar<\/strong> to reopen as <strong>Cantina Taqueria &#38; Tequila Bar<\/strong>, home of the $25-but-free-if-you-finish-it burrito the size of a Dachshund.<\/p>\n<p>You can read more about the change <a href=\"http:\/\/tonetoatlanta.blogspot.com\/2010\/03\/here-2-serve-re-branding-again-home-now.html\">here<\/a> from he who broke the story.<\/p>\n<p>In other news:<\/p>\n<ul>\n<li><strong>Pizza Fusion<\/strong> &#8212; that healthy, LEED-certified, thoughful pizza parlor in the Aramore building in South Buckhead &#8212; bit the dust. Maybe it couldn&#8217;t compete with the &#0133;<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>June 2008 at Home, watching the &#34;Top Chef&#34; finale Home restaurant &#8212; the tony Buckhead eatery where Richard Blais was cooking during his &#8220;Top Chef&#8221; run &#8212; will close at the end of the month and reopen as Coast Seafood &#38; Raw Bar in the beginning of April. Is it the first &#8220;Southern farm to [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-418550","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/418550","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=418550"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/418550\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=418550"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=418550"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=418550"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}