News & Events
Upcoming Events
Terrapin Beer Dinner
Sunday, 06.29.08 5-9pm
Shaun's welcomes Terrapin beer brewmaster Spike Buckowski with a special Terrapin beer prix-fixe menu. The menu is offered for $45 per person, $60 with beer pairings in addition to the a la carte dinner menu.
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Cocktails in the Garden at the Atlanta Botanical Garden
Thursday, 07.10.08 6-10pm
Join Shaun's at the Atlanta Botanical Gardens for light hors d'oeuvres as well as featured cocktails.
For more information, visit the website.
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Celiac’s Dinner Menu
Sunday, 07.13.08
Atlanta Magazine, May 2008
“The cocktails are worth the trip, and the Sunday brunch will rock your world.”
Elle Décor, May 2008
“…culinary upstarts rocking the scene include Shaun’s (divine comfort food served at a communal table)…”
Atlanta Journal-Constitution’s “Access Atlanta,” April 2008
Dining Critic Meredith Ford names Shaun’s one of the best restaurants in town.
Bon Appétit, March 2008
“He (Chef Shaun Doty) found a groove with dishes like crunchy heritage pork schnitzel with an unforgettable Vidalia onion and peanut salad.”
“I’ve tasted an unimaginable number of chicken liver dishes over the past few decades, so I feel well qualified to pronounce the chicken liver fettuccine at Shaun’s in Atlanta one of the best I’ve ever had -- and one of the most elegant.”
Atlanta Journal Constitution, “Action at the Bar,” November 8, 2007
“The scene is bistro cozy but very hip, attracting a younger, stylish crowd.”
Esquire, “Best New Restaurants 2007,” November 2007
“In a city now inundated with national-chain restaurants, Shaun’s is a paragon of what contemporary Southern food can and should be.”
USA Today, “10 Great Places to break bread and make friends,” October 19, 2007
“An old Swedish farmhouse table that seats 14 in the middle of the dining room serves as the communal gathering place.”
Diversion, “Hot Times in Atlanta,” October 2007
“Now on his own at Shaun’s, Doty has further personalized-and simplified-his cooking to take full advantage of Georgia provender…”
Creative Loafing, “Best of Atlanta 2007,” September 27, 2007
“It’s been a huge year in Atlanta for new restaurants, but none has captured our hearts like Shaun’s, the Inman Park bistro from Shaun Doty. Serving clean, inspired New American food in a beautiful old street-front building, Shaun’s caters to a real need in Atlanta.”
Creative Loafing, “Good Eats,” August 16, 2007
The sage walls and old-fashioned bar make for a low-key atmosphere, and the menu is self-assured, with very little pomp, but plenty of pleasant surprises.”
Art & Auction, “Atlanta,” July 2007
“A fashionable meeting place for foodies and artists alike.”
Delta Sky, “Pie in the Sky,” June 2007
“A laid-back, lodge-chic, neighborhood bistro where he’s [Chef Doty] made his instincts for simple, earthy cooking right at home.”
Atlanta INtown, “Blissful Glutton: In the Mix,” June 2007
“Sitting at Lara Creasy’s bar at Shaun’s is like going to visit and old friend who happens to be very proficient in the art of mixing drinks. There is no pretension, and anyone that would be comfortable in the warm and inviting atmosphere she creates.”
Creative Loafing, Cliff Bostock, November 30- December 6, 2006, “Shaun’s Hip Shack”
“We are very happy to have a chef of Doty’s quality moving to this side of town.”
The Sunday Paper, Suzanne Wright, December 17-23, 2006, “What’s in a Name?”
“Shaun’s feels like the comfortable yet accomplished brasserie that was needed in this neighborhood-or any other, for that matter.”
Knife and Fork, December 2006
“Compared to his most recent ventures in the corporate world, Shaun’s is more concrete, more heartfelt, a terrific neighborhood bistro along the lines of Prune or The Spotted Pig in Manhattan.”
“Full flavors are everywhere, whether one is devouring a hanger steak with amazing fries, arugula, and lots of tiny capers or a warm brioche chocolate pizza dotted with melting homemade marshmallows.”
AJC’s Access Atlanta, Meridith Ford, January 4, 2007, “Simply Great”
“There is no other restaurant of this caliber in Atlanta.”
“Chicken Liver Fettuccine is everything a bistro dish should be: comforting, simple, excellently prepared.”
“Atlanta needs a restaurant like Shaun’s the way Bedford Falls needed the Savings and Loan. We need its simple, understated beauty if for no other reason than to have a fine place to eat that doesn’t involve neon and sushi.”
Creative Loafing, Besha Rodell, February 1-7, 2007, “Instant Classic”
“This place is a classic American bistro, and exudes Old-World charm.”
“There’s nothing unassured about Doty’s menu. It’s a work of quiet beauty, with very little pomp, but enough surprises and skill on display to make this much more than comfort food.”
Gayot.com, February 9, 2007
“Shaun’s brings out the best in American and Southern ingredients.”
“It’s the kind of study in simplicity that hallmarks the food in this finely crafted establishment.”
Atlanta Homes and Lifestyles, March 2007, “20 Under 40
“Thankfully, the chef has given Atlanta a decidedly European gift-an epicurean delight that is a safe haven from the chain restaurants and stubbornly regional cuisine.”
Atlanta Magazine, Christine Lauterbach, April 2007, “Shaun Solo”
“There is nothing complicated about the food-yet the power of a tartine of good bread heaped with coarse, freshly made chopped liver and sprigs of watercress feels like an awakening.”
The Piedmont Review, Doc Lawrence, May 2007, “Three Legendary Local Chefs Showcase Atlanta Hospitality”
“Doty is Atlanta’s culinary rocket scientist, a man driven to find new worlds of taste, striving to stay ahead of trends, even influence them.”
The Sunday Paper, May 13-19, 2007, “Readers’ Choice Awards 2007, Best New Restaurant: Shaun’s”
“When culinary darling Shaun Doty opened his new restaurant late last year, predictions of its immediate success were kind of a no-brainer. And, sure enough, diners have been flocking to the Inman Park eatery ever since for Doty’s delectable chicken liver fettuccine and butternut squash ravioli.”