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English Lessons at Live! at the Battery

Raised in Atlanta, Todd English discusses his return home to open his newest venture in SunTrust Park’s The Battery Atlanta.

By Dennis Malcom Byron, Portrait by Patrick Heagney | Men’s Book Summer 2017

As a youth, Todd English was talented enough to expolore the possibility of playing professional baseball as a catcher, but his numerous restaurants ventures, two James Beard Awards, PBS show Food Trip with Todd English and statues as one of the world’s most recognize culinary authorities confirms English chose the right career path. His latest project, aptly titled Todd English Tavern (cheftoddenglish.com), is based in grandiose The Battery Atlanta- a multi-use development ad home of the new SunTrust Park. While back at home in the South, English took a breathers from his hectic schedule to discuss the ambitious return to his hometown.

What made you set up shop in Atlanta?

I’m excited to come to the town I grew up in, I lived here from age 6 to 16. Todd English Tavern will be my first restaurant in Atlanta; though I’ve been looking for a while, I finally found the right spot next to the new Braves stadium in Live! at the Battery with the right partner, The Cordish Companies. I’m a huge baseball fan, so this fits like a glove.

How will your tavern be different from the others Atlanta has throughout the city? 

We’re going to be exactly the same. No, of course not! We have a beautiful design by Jeffrey Beers International, and we’re at the Battery Atlanta! And my food is about a fun, dynamic, flavorful experience that serves many senses. We have world food- a ‘neo-tavern’ if you will- which is a term I’m seeing more of in Europe. You’ll find Asian and Southern influences in my togarashi-spiced edamame, peekytoe crabcake and tempura lobster butes.

What are some standout entrees?

The cast-iron flank steak, it comes out sizzling and includes wild onions, charred heirloom tomatoes, and herb-roasted marble potatoes. I top it with a chimichurri sauce. With the Southern Burger, I take three types of beef, then blend them, season them, form them into a patty and grill to perfection. I top it with applewood-smoked bacon, a fried egg, huckleberry jam, cheddar cheese, butter lettuce, local tomatoes, grilled onions and spicy mayo on a brioche bun, I know that just made you hungry!

And for the thirsty set? 

We gotta have a Derby Peach. What else can I say? The Georgia-rita is a fun one. It has El Jimador reposado tequila, agave nectar, fresh lime juice, peach bitters, a splash of fresh orange juice and a lime wedge. It will make you say “y’all” in a whole new way.


POSTED IN: Live! at the Battery Atlanta, News, Todd English Tavern