S I M P LY D E LICIOUS
TA S TE MAKER
TRUE BLUE One of Buckhead’s most distinguished, underthe-radar eateries is just that for several reasons. Manager Patrick Butler is one of them. STORY:
Kate Abney PHOTO: Sara Hanna
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uilt from the remnants of an old Fitzgerald, Ga., cotton mill, Blue Ridge Grill is a real Buckhead classic, having just celebrated its 19th anniversary on Feb. 27. “One of the first things people say when they visit us is, ‘Was this building something else before it was a restaurant?’” recalls longtime manager Patrick Butler. “It has such a great sense of history and beautiful ambience, people love to hear the story of how it came to be.” Though Butler’s shifts vary day-to-day, you’re quite likely to meet him when you stop in. This self-described “Southern boy from Mississippi” is the consummate gentleman, so it makes perfect sense that he’d choose an eatery renowned for its hospitality. A member of the food-service industry since his college days, Butler worked for Commander’s Palace in New Orleans before heading to Atlanta in 1997. Rising through the ranks after just four years, he came to run the show at Blue Ridge Grill, training its servers to meet high expectations. Perhaps that’s why some of the city’s most powerful love to come in again and again. Here, we glean the secrets to this restaurant’s excellent service and legendary charm.
The Pinnacle of Taste Blue Ridge Grill manager Patrick Butler reveals this restaurant’s five best-sellers. Mussels $13 Crab Cakes $34 Whole Fish Market Price (usually $39 to $42) Ribeye $49 Corn Soufflé $9
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May 2014 | Simply Buckhead
What appealed to you about Blue Ridge Grill, initially? It’s very beautiful and comfortable. It just had everything I was looking for. The service was what I was accustomed to at Commander’s Palace, and I wanted to stay with the same caliber of restaurant. I was familiar with the style of service, so I found a great home here.
tion for being diner-friendly and discreet? The style of service is a big attraction. It’s accommodating and unobtrusive. I would dare to say that we create a “country club atmosphere” in a restaurant setting. I think this is why we have so many repeat customers. Since we began keeping computer records in 2001, one guest in particular has had 1,900 visits.
What makes Blue Ridge Grill’s service unique? It’s the way we interact with guests, as well as our Southern manners, being gracious in our hospitality, saying yes sir and yes ma’am, using the guest’s last name and treating them as the most important person in the restaurant while they’re here. We’re not just feeding them a meal; we’re creating a dining experience. We focus on our guests’ likes and dislikes, where they like to sit, what servers they enjoy. We keep notes on each of them on file, so even when we bring on a new server, he or she can pick up where the last server left off.
I guess he’s pleased. Is he the sort who has every meal there? That’s right, that’s right. We have a few others who are getting up there in the ranks, as well. We do try to respect their privacy, though I will say that we get many affluent members of Atlanta’s business community: politicians and executives from Coca-Cola, The Weather Channel, Home Depot. And the food has to be good. No one is going to come back for bad food! n
That might explain why Buckhead bigwigs such as Arthur Blank have been known to frequent Blue Ridge Grill. Do you think it’s because of your reputa-
BLUE RIDGE GRILL 1261 West Paces Ferry Road N.W. Atlanta 30327 404.233.5030 www.blueridgegrill.com