Linton Hopkins fulfilled his dream when he moved back to his native Atlanta to open his own restaurant, Restaurant Eugene, along with his wife, Gina. To Hopkins, fine dining addresses all the senses not just via the taste buds (fresh ingredients, an expert wine list) but also through ambience and service. The former pre-med student, who named his own spot after his grandfather Eugene, honed his skills at Mr. B's Bistro and the Grill Room of the Windsor Court Hotel in New Orleans and last at Washington's DC Coast, where he quickly impressed diners and was thus afforded total creative freedom. His menu moves with the seasons and you can taste his Southern-roots-meet-modern-American in fall dishes like scallops with Anson Mills grits and scallop jus; beef short ribs with celery root purée and braised celery stalks; or roasted Georgia peaches with peanut brittle and vanilla ice cream.