As Executive Chef of White Oak Kitchen & Cocktails in downtown Atlanta, and soon-to-be Richards’ Southern Fried in Krog Street Market, Todd Richards’ classical approach to food can be found in the restaurant’s seasonally focused menu. Coming from The Ritz-Carlton Hotels and The Oakroom in The Seelbach Hilton in Louisville, Ky., the foundation of Richards’ career is in fine dining. Understanding the methods and techniques behind gastronomy, Richards translated those skills into a Southern vernacular as corporate chef role at One Flew South, as well as Chef owner of The Shed at Glenwood, and the Pig & The Pearl in Atlantic Station. He has appeared on NBC’s Today Show and was named one of the “Four New Chefs to Watch” by Esquire Magazine in 2012. Richards is a James Beard Award Best Chef Semifinalist and serves on the Atlanta Food & Wine Festival’s Founder’s Council.
RICHARDS’ SOUTHERN FRIED – Atlanta, GA
Richards’ Southern Fried is a quick service fried chicken concept located at Krog Street Market, scheduled to open early 2016. The restaurant is being launched by Brewed to Serve Restaurant Group, Inc. and the recently formed Southern Food Traditions, LLC, a company dedicated to the creation of concepts and products that represent the cultural milieu of the South. Executive Chef Todd Richards’ will offer diners three flavor options: Classic, Hot and Richards’ HOT. Sourcing exclusively from Springer Mountain Farms, Richards will season the chicken with a blend of spices creating a “slow burn” heat versus the high impact heat generated by the use of conventional chili peppers. Keeping with his passion for all things Southern, the menu is crafted to serve hot chicken sandwiches and chicken plates along with seasonal sides to include hand cut potato wedges, stewed okra and tomatoes, broccoli rice and cheese casserole and a few other tempting selections.