East and West Coast Oysters with Fresh Horseradish.
Seafood Savvy Chef Ford Fry reels in big catch with The Optimist
Sitting in the Oyster Bar at The Optimist, outfitted in smart jeans and a sport coat, Ford Fry reminds me of the valedictorian of his class. You know, the kid who wasn’t surprised that the grade point averages confirmed that endless hours of studying finally paid off. Only, instead of getting to give a speech at graduation, Chef Fry is enjoying accolades like his newest restaurant being named “Restaurant of the Year” by Esquire and countless others. The point is, he’s put in the time, honing his skills in the kitchen, scouting locations and finding younger chefs to develop and coach. So, though he’s humbly accepting the praise being heaped on him and his shiny new eatery on Atlanta’s Westside, he’s not all that shocked. He knows The Optimist is that good. By Jennifer Bradley Franklin • PHOTOGRAPHY BY Andrew Thomas Lee 116
First cover of Southern Seasons Magazine Holiday/Winter 2012-13 issue on newsstands December 2012.