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At Holeman & Finch, It’s All About the Pork

At Holeman & Finch, It’s All About the Pork

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This small Atlanta restaurant is a haven for pig and cocktail lovers alike

If you have even a passing interest in the magical pig, and you haven’t been to Holeman and Finch Public House, you owe it to yourself. While there are lots of items on the menu that aren’t pig-centric, the true pride and joy of the restaurant’s offerings are the ones that feature pork. Smoked lardo, pork rinds, spaghetti carbonara (with guanciale, or pork jowl), and bacon in several incarnations, including mixed in with caramel popcorn.

Chef Linton Hopkins opened his vision of the perfect place to hang out after work, and the whole city has gotten the point. It’s difficult to get a table during prime time (there are only 60 seats), and even harder to get a now-famous burger, which is served only at 10 p.m. and during Sunday brunch. The kitchen is open until 1:30 a.m. which helps make sure that everyone who’s committed enough to get a seat, can.

And don’t forget to try some cocktails. Order anything off of the cocktail list, or let your bartender know some preferences and watch as they create your new go-to cocktail.

How to make the H&F cheeseburger at home

No Atlanta burger packs as much star power as the one Linton Hopkins debuted at Holeman and Finch Public House in 2008. Local and national publications fell over each other praising this double-stack, and I counted myself as one of its most ardent fans. For two years, I averaged two a month, back when the restaurant cooked only 24 a night and you had to arrive at 8 p.m. to reserve a patty that wouldn’t see a flattop for another two hours. Today, there’s no scarcity of H&F cheeseburgers, available in unlimited supply at the pub, Turner Field, and Ponce City Market.

Recently I told Hopkins that I thought I knew how he made his cheeseburger. Kindly, he offered a few pointers on my recipe. After a few trial runs, I landed on what I believe to be a near-identical reconstruction. Sourcing the right ingredients takes more time than the actual cooking part, so plan ahead. You’ll need a mandoline (which yields precise, near-translucent slivers of onion) and a flattop griddle (which gives you control over the temperature and offers enough room to cook multiple burgers at once). And ask the butcher to double-grind the brisket, if you can sit tight for 15 minutes. The wait is worth it, and you’ll never have to leave your house for a burger ever again.

Ingredients for 4 burgers
1 pack H&F hamburger buns, available at H&F Bakery
1 jar H&F bread and butter pickles, available at H&F Burger in Ponce City Market
1 pack Kraft American Singles
1 large red onion
1 pound grass-fed ground chuck (85/15 blend)
1 pound grass-fed double-ground brisket
Butter, melted
Kosher salt

Special Equipment
Black+Decker Griddle

Ask your butcher for 1 pound each of grass-fed ground chuck (85/15 blend) and grass-fed ground brisket. I went to Whole Foods, which made me buy 2 pounds of brisket since they had to grind it to order (ground chuck was ready in the meat case). Tell them you want the brisket passed through the grinder twice for a finer texture.

Each patty is a 50/50 blend of chuck and brisket. First divide each of the meats into 16 even-sized balls. Combine one ball from each to make eight larger balls. Gently press into thin patties. The diameter of each patty should be slightly wider than the hamburger bun.

Half an onion and shave into thin slivers using a mandoline. Set aside.

Heat griddle to 400ºF. Butter the inside of the buns thoroughly, from edge to edge, and toast on griddle until crisp. Set aside.

Season all of the patties with 1/2 teaspoon salt. Immediately place on hot griddle, salt-side down, and gently press with a spatula to set the shape and adhere the meat to the metal for maximum caramelization.

Cook until the juices start to push through the surface of the patty, about 2 minutes. Flip, then add a few slices of onion to half the patties. Top all patties with American cheese. Once cheese begins to melt and enrobe the patty, about 20 seconds, create your double stack, placing the cheese-only patties on top of those with onions. Transfer to toasted buns. Top with 3 butter pickles. Serve.

Share All sharing options for: Eater Elements: The Holeman & Finch Burger

For chef Linton Hopkins burgers are first and foremost about memory. So when he set out to create a burger for his beloved Atlanta restaurant Holeman & Finch Public House , he turned to his childhood memories to create his ideal cheeseburger. Tasking himself with creating "almost a Platonic picture on the cave wall" of a cheeseburger that's "as American as apple pie and baseball," Hopkins focused on the individual burger components, zeroing in on what each contributes to the whole of the burger and making them work better together. The result of this thoughtful approach is a double patty burger topped only with cheese, onions, and pickles. It is his memory of a cheeseburger, critically evaluated and then "distilled ? down to its essence."

As if creating a Platonic cheeseburger weren't enough of a challenge, Hopkins offers his burger as a defense against the "demonizing of the classics." In creating a burger with fresh bread, ethically-raised beef, and homemade toppings, Hopkins asserts that "cheeseburgers are healthy." His carefully considered cheeseburger has helped earn Holeman & Finch a spot on Eater's 38 Essential Burgers list and a place on the Eater Atlanta 38.

Eater Atlanta editor Sonia Chopra explains the phenomenon:

Below, the elements of the Holeman & Finch burger:

1. The Bun

The Holeman & Finch burger is served on a pain de mie bun made fresh daily by Hopkins' Holeman & Finch Bread Company. Hopkins concedes that his bakery came about, in part, to produce buns for the cheeseburger. Hopkins decided on pain de mie because he wanted something "very simple." It was sort of a process of elimination. Hopkins finds true brioche too fatty for burgers, and he didn't want the seeds of a sesame bun adding additional flavors, getting stuck in teeth, or "interfering" with the burger. The final pain de mie bun he now uses is a milk bread that has enough structure to "hold the shape until the last bite" burger despite being a soft white bread. It's been designed to fit the burger perfectly which, to Hopkins' definition, means there is about ? of an inch of burger outside the bun. Before serving the burger, the bun is sliced in half. A thin layer of butter is applied, and the bun is then toasted on the griddle before the patties are cooked. Toasting the bun adds crispy texture and, because the buns are griddled before the patties, a distinct buttery, caramelized flavor that stands out from and complements the burger.

2. The Patties

Not a fan of big burgers, Hopkins opts for two four ounce beef patties. He uses a blend of chuck and brisket, which is ground in house twice before it is "pattied." Two patties means double the amount of caramelized burger surface, which Hopkins finds nicely balances the fat of the burger. He uses ethically sourced, pasture-raised beef that's been finished on corn, which he finds evokes "that memory of beef taste that I grew up with." The decision to use chuck and brisket came about after much blend taste-tasting (that also initially included short rib) as Hopkins honed in on "the right flavor balance of true beefiness." Realizing short rib was skippable, Hopkins further streamlined the patty production process by using a simple 1:1 ratio. The resulting blend has a high fat content, however, which means that the patties must be cooked a bit more to achieve the right texture.

To cook, the tops of the patties are seasoned simply with kosher salt before being placed salt-side down on the hot griddle. As the salted side cooks, it is pressed once to encourage maximum caramelization. After flipping, the patties are pressed again before cheese is added to all patties and red onions to half the patties. Patties are cooked to medium well, and then transferred to the bun. The patties with red onions are placed at the bottom of the stack.

3. The Cheese

In keeping with the idea of creating a "memory burger," Hopkins uses classic Kraft American cheese. Hopkins praises Kraft as the "original" American cheese, and likes its exceptional "melt quality." As the cheese melts it hits the griddle, creating a cheese crisp on the side of the burger that adds yet another element of caramelized flavor which Hopkins seeks. Hopkins also uses the progression of the melt to gauge the doneness of the burger: Once the cheese is melted, the meat is done. Because the cheese is layered with two patties, it melts even further, turning into what Hopkins calls an "amazingly delicious cheese sauce." Hopkins is proud of his choice to use Kraft explaining: "It's what I grew up with. This is my burger. I ate Kraft American cheese singles and I love them."

4. The Toppings

In the spirit of stripping the cheeseburger down to its bare essentials, Hopkins serves his burger with only two toppings: sliced red onions and bread and butter pickles. While Hopkins says he enjoys the flavor of raw red onion, with this burger he didn't "necessarily want the crunch." Instead, he shaves the red onion and places the extremely thin onions on top of the patties just before adding cheese. The result is that the onions almost melt into the burger as they cook in its fat, but still have a bit of heat and sharpness to them too. That sharp, allium flavor is why Hopkins chose red onion as opposed to a sweeter onion like Vidalia.

The recipe for the bread and butter pickles comes from Hopkins' mother, and is a fairly standard pickle recipe. Hopkins takes local cucumbers and brines them for 24 hours in salt water that includes onions and turmeric. After they are jarred, the pickles are shelved for two to three weeks to develop flavor and maximum crunch. Hopkins eschews tomatoes and lettuce because out of season tomatoes are "travesties" and lettuce too often wilts with the heat of a burger.

5. The Condiments

Part of creating his perfect burger meant Hopkins had to tackle two iconic condiments: Heinz ketchup and French's mustard. For the Holeman & Finch burger, Hopkins developed recipes for homemade ketchup and mustard inspired by the two classics that are both served on the side. Hopkins' mustard recipe (which he calls "so easy") includes vinegar, mustard seed, sugar, and allspice. Hopkins wants his mustard to "evoke the memory of mustard" without having a single spice dominate. The housemade ketchup is about creating the "most umami tomato-ness." To that end, Hopkins uses "San Marzano-type" tomatoes and a light hand with the aromatics, keeping his ketchup closer to "the memory of what ketchup should be" as opposed to "a gourmet chef ketchup."

If you’ve never made posole, this is a good starter recipe.

A little honey in the marinade helps these cutlets caramelize, guaranteeing they’ll be nicely browned despite the super-short cooking time.

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Step 1

1. Combine salt, pepper, paprika, and cayenne in bowl. Transfer 2 tablespoons spice mixture to separate bowl and stir in cornstarch. Using kitchen shears, snip interior portion of fat surrounding loin muscle of each chop in 2 places, about 2 inches apart. Season chops all over with cornstarch mixture. Reserve remaining spice mixture for sauce.

2. Heat butter in small saucepan over medium-low heat. Cook, swirling pan constantly, until butter turns dark golden brown and has nutty aroma, 4 to 5 minutes. Add reserved spice mixture and cook until fragrant, about 30 seconds. Carefully add vinegar (mixture will bubble up), bring to quick simmer, then remove from heat. Let cool completely, but do not let butter solidify.

3A. FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.

3B. FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave all burners on high.

4. Clean and oil cooking grate. Place chops on grill and cook without moving them (covered if using gas) until well charred on first side, 3 to 5 minutes. Flip chops and continue to cook on second side until well charred and meat registers 140 degrees, 3 to 5 minutes longer.

5. Transfer chops to rimmed baking sheet. Pour sauce over chops, flipping to evenly coat. Tent with aluminum foil and let rest for 5 minutes, flipping chops halfway through resting. Serve.

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2. Pork Salpicao Recipe

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3. Nilagang Baboy Recipe

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5. Pork Guisantes Recipe

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6. Pork Bistek Recipe

Pork Bistek Recipe is usually serve with sauce on top and garnish with onion rings, it is the Pork version of the famous Bistek Tagalog Recipe.

7. Igado Recipe

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8. Binagoongang Baboy with Gata Recipe

Binagoongang Baboy with Gata Recipe is quick and easy to cook, that tastes a little sour, salty, sweet and spicy from its ingredients which gives a very appetizing flavor.

9. Sweet and Sour Pork Recipe

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10. Pork Estofado Recipe

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11. Sinigang na Baboy Recipe

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12. Lechon Paksiw Recipe

Lechon Paksiw Recipe (pronunciation: leh-chon pak-seww) is the traditional way of cooking left-over Lechon.

13. Adobong Baboy Recipe

Adobong Baboy Recipe is slowly cooked in vinegar, crushed garlic, bay leaf, black peppercorns, and soy sauce then you can fry it afterward to get the best taste.

14. Kadyos Baboy Langka Recipe

Kadyos Baboy Langka Recipe is a very popular Ilonggo dish and well loved cuisine also known as KBL, stands for Kadyos (pigeon peas), Baboy (pork) and Langka (jackfruit).

15. Pork Dinuguan Recipe

Pork Dinuguan Recipe(also called dinardaraan in Ilocano, or pork blood stew in English) is a Filipino savory stew of blood and meat simmered in a rich, spicy gravy of pig blood, garlic, chili and vinegar.

16. Humba Recipe

Pork Humba Recipe is a dish made with pork belly cooked in vinegar, soy sauce and dried banana blossoms. The banana blossom gives an impressive taste that makes this recipe so delicious and savory it has a sweet and sour sauce.

17. Sinuglaw Recipe

Sinuglaw Recipe is a fusion of two different dishes Fish Kinilaw and Pork Sinugba. To the eyes, it is kinilaw ( with fish tuna) topped with grilled pork belly. The contrast of two dishes makes it very explosive.

18. Pochero Recipe

Pochero Recipe (Puchero) is another Filipino dish that we inherited from the Spaniards, it has Pork and tomato sauce together with cardava bananas(saba), green beans, cabbage and other vegetables.

19. Tokwa&rsquot Baboy Recipe

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20. Pork Sisig Recipe

Pork Sisig Recipe, the ultimate pulutan companion for beer. Around bars and restaurants in the Philippines, there are many varieties of sisig dish, it is a best seller either to go along your favorite drink or to be chowed down with hot steamed rice.

21. Lechon Kawali Recipe

Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork) is a pan-roasted pork dish popular in the Philippines, it involves boiling then deep-frying pieces of pork in a Kawali (Filipino frying pan).

Lechon Kawali Recipe (Crispy Pan-Fried Roasted Pork)

22. Bicol Express Recipe

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23. Filipino Pork Barbecue Recipe

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24. Bopis Recipe

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Yet another review of Holeman and Finch Public House

Ok, so I am obviously a little late to this party. Holeman and Finch Public House has been a foodie favorite in Atlanta since they opened and is possibly one of, if not the most, covered restaurants by my blogging brethren. I have been DYING to eat here for the longest time, but could never seem to convince my friends to head down there, partially because there is almost always a significant wait to deal with. So, I finally decided that I had put this off long enough, and flew solo for my first trip to the now famous gastropub. Fortunately, FoodieBuddha stopped by for a bit, so I wasn’t left to my own devices the whole time. (Yeah, I’m a name dropper. Big whoop, wanna fight about it?)

For those that do not know, Holeman and Finch is widely known for having the single best burger that one can buy in Atlanta. And this burger is not only absent from the menu, but is only served after 10 PM every night (and during brunch service on Sundays). Part of the reason I have never been is that none of my friends want to go unless they can get the burger, and most can’t wait that late into the evening to eat. Well, let me assure you, if the burger is all that you know of H&F, you are in for a treat. There is so much more to this place than a well-crafted hamburger that it is staggering. So, if you came here for yet another review on Atlanta’s most popular burger, you will be disappointed. (That post is now located here)

Fortunately, I arrived around 6PM, so I was able to pony right on up to the bar and dive into their impressive drink list. Greg Best, the house mixologist and part-owner with Chef Linton Hopkins, maintains a constantly changing menu of great house made cocktails. As with everything served here, from the ketchup to the cured meats, all of the cocktails utilize house-made ingredients that give the drinks an edge over their competition. I started my evening with a Badgers Hiss (Rittenhouse Rye, Becherovka, citrus punch, and seltzer water).

Light, fruity, and satisfying. In addition to a few glasses of Pappy Van Winkle’s 20-year bourbon on the rocks (I’m a sucker for bourbon), I also put away a glass of The Shrub, which is a house made cranberry and ginger syrup, Gin, and lemon seltzer. I hate gin. But I loved this drink.

Now for the food. Those of you that have read my reviews of Abbatoir know that I am not afraid of a little offal in my meals. So, the adventurous eater in me was immediately drawn to the “Parts” section of the menu. But if eating outside of the box isn’t for you, fear not. The offal portion of the menu is only a fraction of their offerings, so you won’t be forced outside of your culinary comfort zone if you aren’t up for that.

I started things off with an order of Deviled Eggs Three Ways. You can ask any member of my family that has ever eaten a Christmas or Thanksgiving dinner with me – I F’ing love deviled eggs. These were fantastic. Unfortunately, I only wrote down two of the three “ways” the eggs were made – Country ham and Sunchoke. If you are one of those salt-sensitive people, the country ham might be a little too salty for you, but I ain’t one of those people. The Country Ham deviled eggs were my favorite of the bunch.

Next up was the first off of the “parts” list, and all three dishes were Offal-y good. GET IT. OFFAL-Y GOOD. (Holy shit, my own cheesiness overwhelms me sometimes).

I started things out by going with the first dish that caught my eye – the Griddled Pork Belly served on a Parker House roll, topped with Chow Chow. God DAMN I love pork belly. These were basically little pork belly sliders. The belly itself was sliced very thin, and this resulted in about 80% of the surface area being the tasty crust, which added a lot of flavor. I don’t think these things lasted more than 3 minutes in front of me.

Next up was a suggestion from the bartender – Pan Roasted rabbit livers, sweet potato puree, and red wine apple butter. This was a great combination of fall flavors. This dish tasted like fried Thanksgiving. Loved it.

Now, my next dish was a bit of a novelty buy – Veal Brains pan fried with lemon butter and home-made croutons. I’d never had brains and wanted to be able to say that I had. What shocked me the most about this dish was how much this reminded me of my mom’s pan fried veal cutlets that she used to make when I was a kid. Maybe it was the traditional pairing with the lemon butter. Either way, this didn’t have the organ-y flavor that I was expecting (I know…organ-y isn’t a word. Get over it). This dish tasted so much like veal, I completely forgot that I was eating brains.

Finally, despite the fact that I was bursting at the seams already, I ordered the Hand Chopped Steak Tartar w/ farm egg, whole grain mustard, and shoestring potatoes. This was an excellent tartar. I think the overall “Oh my God this is so good” factor was probably diminished by the fact that, at this point, I was a little tipsy and extremely full. But there was nothing I could complain about. Full or not, I enjoyed the hell out of it.

Holeman and Finch is a guaranteed good time. The atmosphere is awesome, the food is satisfying, and the drinks go down oh-so-well. I had a great time, and I went by myself. And I can’t wait to go back.

30+ Ground Pork Recipes for When You Can't Eat Any More Chicken

If you're looking for a way to cook ground pork, look no further.

There's no doubt that chicken is a popular favorite, thanks to its versatility and many easy-to-follow chicken-based recipes. But that doesn't mean you shouldn't occasionally give your attention to the other white meat: pork. Pork is super high in protein and full of clutch vitamins and minerals, including thiamine, zinc, B vitamins, and iron. Incorporating pork into your diet can be a great way to ensure you're getting a variety of nutrients in your diet, while simultaneously enjoying a completely new and different flavor. In other words, these easy ground pork recipes are a perfect introduction to pork.

Ground pork is incredibly versatile, and can be used in recipes ranging from meatballs to tacos to noodle dishes. If you love spice, try out the Dan Dan Noodles. If you're looking for something light, consider the herbed pork meatballs and farro salad. If you want something hearty, go with the classic pork burger. No matter what you're in the mood for, there's a pork dish that will satisfy your craving.

And even if you're an amateur in the kitchen, ground pork is something you can easily work into your weekly meals. It's incredibly easy to cook, and the fun part is choosing how you want to dress it up with different sauces and seasonings. Try out a few of these easy ground pork recipes and you'll never be left wondering how to cook ground pork again. The hardest part will be deciding which one to try first.

From the menu of: Holeman and Finch Public House

Q: I have loved everything on the Holeman and Finch Public House menu but every time I go there I have to get the deviled eggs three ways. I would love to start making it at home. Thank you. — Tim Pruyn, Smyrna

A: Chef Linton Hopkins writes that "Deviled eggs and pimento cheese are staples on the menu at Holeman and Finch Public House because they are quintessential Southern cocktail foods. We host a party every night at the restaurant and this, to me, is representative of hospitality. Deviled eggs are great fare for Easter, Fourth of July and all home entertaining, really."

Hopkins specifies fresh farm eggs for several reasons. “When someone purchases eggs from a local farmer that cares about how their animals are raised, they are mindfully putting money into good food practices and their own community. In addition, the chickens eat a varied diet as they roam cage-free and this results in a beautiful yellow-orange yolk.” He also thinks they are delicious.

Holeman and Finch Public House offers a plate of deviled eggs with three variations: bread and butter pickle, bacon and pepper.

Holeman and Finch Public House’s Deviled Eggs

The recipe below is for the pepper version of the Holeman and Finch deviled eggs. To make the bacon version, eliminate the cayenne and replace with 2 tablespoons crisp, crumbled bacon. To make the bread and butter pickle version, eliminate the cayenne and replace with 2 tablespoons minced bread and butter pickle.

1/2 tablespoon grated onion

1/4 teaspoon salt plus extra for egg whites

In a large saucepan, cover eggs with cold water. Have a bowl of ice water ready. Bring water to a boil and cook 10 minutes. Stir gently in the beginning to set the yolk in the middle of the eggs. After 10 minutes, transfer eggs to ice water and allow to cool.

Peel eggs, then cut in half lengthwise and move yolks to a small bowl. Mash yolks with a fork. Stir in mayonnaise, onion, mustard, 1/4 teaspoon salt, pepper, cayenne and Tabasco. Season egg whites with salt and fill with yolk mixture. Garnish with paprika. Makes: 12

Per serving: 58 calories (percent of calories from fat, 78), 3 grams protein, trace carbohydrates, trace fiber, 5 grams fat (1 gram saturated), 107 milligrams cholesterol, 104 milligrams sodium.

Holeman & Finch Ramen

Holeman & Finch’s foundation is in the craft beverages they mix up however, their food is no slouch.  Actually, H+F is most well-known as “that place with the 10 o’clock burger.”  But beyond their nationally acclaimed burger, this gastro pub offers a constantly changing menu that has more than a few dishes worth talking about.

One of the latest additions to their current menu is a pork skin ramen.  Ramen is a Japanese noodle soup that’s going through a renaissance not unlike the current burger and pizza craze.  While not as prolific of a trend as burgers or pizza, ramen has been getting a lot of love from all sorts of restaurants who are adding this dish in a one off setting.  H+F is just the latest to do so.

Holeman & Finch’s ramen actually reminds me more of phở than it does of traditional ramen.  It’s absolutely loaded with garlic and ginger, and the murky soup seems to elicit the characteristics of lemongrass (though that may just be my imagination) perhaps on account of the abundant inclusion of coriander leaves.  But regardless of what traditionalists will say, this packed with flavor “ramen” will no doubt get your tongue to move.

The base of the broth is of course pork, it’s touched with a hint of hot sauce, topped with a huge slice of H+F’s housemade bread, and comes in at $12 per order.  The fun little twist is the chopped bits of pork skin that hide like mines beneath the sea surface and detonate in your mouth with a soupy crunch.  Cutting through the five-minute egg floating in the center might take a little effort, but that’s what happens when you try and wrangle a free floating cocoon of gooey yolk.  Pop that sucker open, watch the yellow spill like oil, and  comprise your bite of a good helping of all the little ingredients the ramen offers.

It’s not the greatest ramen ever to land in Atlanta, but Holeman & Finch’s newest creation is certainly worth an order … it’s packed with flavor and that butter toasted bread is the ultimate dipping tool.  Check it out and let me know what you think … I most definitely dig it.

Watch the video: How to cook a pork steak 6-2-2


  1. Domhnall

    In my opinion, you are making a mistake. I can prove it.

  2. Ramhart

    sounds attractive

  3. Frontino

    Now everything is clear, thank you for the help in this matter.

  4. Mektilar

    Fine, I and thought.

  5. Ballinamore

    It is remarkable, it is rather valuable answer

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