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HISTORIC EATERY<br />
Celebrity chef Todd Hogan (of Food Network fame)<br />
shares with <strong>The</strong> <strong>Almanack</strong> the exciting upcoming<br />
Historic Hospitality updates<br />
by OLIVIA HIGHTOWER<br />
What is Historic Hospitality?<br />
Historic Hospitality is a collaborative<br />
effort between John Adams,<br />
Ron Wallace, and I to create modern<br />
dining experiences inspired<br />
by the great restaurants, clubs and<br />
taverns in history.<br />
Presently, we have two restaurants<br />
open- Branch & Barrel at<br />
Avalon in Alpharetta and Indigo<br />
in Crabapple. Opening within the<br />
next year is Prairie (open hearth<br />
cuisine), <strong>The</strong> Cultured Swine (Old<br />
World BBQ at its finest) and our<br />
flagship, <strong>The</strong> Republic (an innovative<br />
twist on the great American<br />
Chophouse) and <strong>The</strong> Founders<br />
Club (a social club) at Liberty<br />
Hall.<br />
Where did the idea for Historic<br />
Hospitality come from?<br />
Someone once said ‘you don’t<br />
know where you’re going if you<br />
don’t know where you came<br />
from.’ That’s true in every aspect<br />
of our lives. For me, you cannot<br />
be a wildly creative chef if you<br />
don’t understand the foundation<br />
of food and its origins. <strong>The</strong> way<br />
our restaurants are designed,<br />
there is an homage to history. In<br />
fact, Branchwater, my steak and<br />
seafood restaurant, came from<br />
an 1800’s term which described<br />
the way settlers would distill<br />
their spirits off a side stream or<br />
branch. <strong>The</strong> branch water became<br />
their lifeblood that they needed<br />
not only for their daily subsis-<br />
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