As we mentioned in July, parking issues delayed the opening of chef Richard Blais' new haute dog restaurant, HD-1, Haute Doggery, until early Fall of 2011. However, Blais gave Eater Atlanta access to the restaurant and it's close to complete save a few finishing touches. While we were inside, Blais revealed what's in store for Atlanta when the doors finally open. Here's your exclusive first look:
Blais and his partners - he is working with Barry Mills again - enlisted the help of design company ai3 to design a space that is rife with a mix of dark woods and rich colors such as the blood red leather cushions that rest atop the benches lining the communal tables in the center of the restaurant. The dark gray, brick exterior is in line with the hyper-modern design aesthetic of FLIP Burger Boutique. "We want this place to be a little more adult." says Blais. "Where FLIP might be pop music, this is more alternative. I don't want people to view this as the hot dog version of FLIP."
In the back-of-the house, Blais has brought in Jared Pyles as executive chef. Pyles and Blais have worked together for years. Pyles will be responsible for executing HD-1's menu, which Blais is not yet ready to release to the public. However, we did get a sneak peak at a draft and diners can expect Blais' typical level of creativity with ingredients and flavor combinations. There will be many different types of gourmet sausages to choose from, but also three daily composed plates - think blue plate specials with a Blais wink.
The roof-top bar will serve a full cocktail menu and an extensive selection of canned beers. There will also be a carefully curated list of vintage sodas. And speaking of alcohol, Blais is working on a boozy soft-serve ice cream - there will be a non-alcoholic version as well. The biggest news about the menu is that the always effacing Blais promises "there will be no liquid nitrogen here on the premises."