HD1 will be an alternative-dining destination for those who value thoughtfully curated, cutting-edge flavors for inquisitive palates in an unrefined space. “I want people to feel something familiar without HD1 defining the experience for them,” says owner Barry Mills.
“Top Chef All-Stars” winner Richard Blais has teamed with Mills to serve as HD1’s menu consultant, creating a menu that will be chock full of American and European favorites. Bringing this vision to life will be Executive Chef Jared Lee Pyles, heading HD1’s kitchen for daily operation. Emphasizing unique flavor combinations and vintage dishes, these chefs will fuse the frank into its own haute interpretation: From basic to bold, HD1’s dogs will be dressed to impress. The house-ground meats and sausages will be artfully seasoned and packed with high-quality proteins for top-notch taste: fennel sausage with San Marzano ketchup, fontina and grilled radicchio; Merguez lamb sausage with red-currant compote and minted cucumber salad, and the classic hot dog with sauerkraut and HD mustard. Housemade, unique condiments and freshly baked artisan buns will add a distinct level of local.
HD Waffled Fries with Mae Ploy and Fennel Sausage. Photo: Heidi Geldhauser for The Reynolds Group.
“Creating a menu that connects with each diner is a personal goal and will ultimately keep the menu energetic with new offerings each time a guest returns,” says Blais. Late-night diners will have it their way with a build-your-own Kenturkey or classic hot dog topped with their choice of housemade condiments ranging from canned-beer mustard to pepperjack foam.
In addition to getting down and dirty with dogs, “other stuff” from the menu promises to entice, too, from brisket chili with cool ranch oyster crackers and waffled fries with mae ploy sauce to hand-churned soft-serve ice cream including bourbon and brown sugar. HD1’s full bar will boast a kitschy cocktail list with an emphasis on craft bourbon and rum libations, along with ice-cold beer by the can.
Blais is one of the country’s most innovative chefs and the winner of BRAVO’S season eight “Top Chef All-Stars.” In addition, he is a recipient of Gayot Guide’s “Top Five Rising Chefs of 2005,” and appeared on BRAVO’s “Top Chef: Chicago,” as well as on the Food Network’s “Iron Chef America.” He has been featured in various media outlets, including Sports Illustrated, the New York Times, Maxim magazine and Food & Wine magazine for his creative take on American food. Blais is playing a significant role in the development of the menu at HD1 where his talent and expertise are the foundation of HD1’s menu concept.
Pyles fuses his background and creativity as executive chef at HD1. A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Pyles has worked alongside top chefs Mike Isabella and Richard Blais at Atlanta restaurants Kyma, Home and Woodfire Grill. Pyles was among the opening team at the first FLIP burger boutique in Atlanta, where he honed creative skills that helped lead to the conception of the menu for HD1.
For more information on HD1, visit www.hd1restaurant.com.
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