BELOW LEFT: skillet cornbread.
48 a a i
ated a more casual concept for a
broader audience, debuting Gunshow
in 2013. Housed in a bright industrial
space in Glenwood Park
neighborhood, Gunshow turns the
idea of how a restaurant operates on
its ear. Instead of offering a standard
menu, Gillespie lets each cook decide what to make. not tied
to a genre or a specific station; the
only rule is that cooks must create
something excited about.
They each whip up a few servings at a
time, then bring their creation to the
dining room, talking with each table
about the dish. a beauty to
having a cook tell you why they think
something worth says Gillespie. The menu changes regularly,
often nightly, and see anything
from Thai-style whole fried fish with
coconut congee to smoked ham hock
rillettes with cornbread and peanut
red-eye grav y. end up with a
menu that is genuinely unique. Greatness can surround itself with greatness. It have to look
His next concept was sparked
by a conversation with out-of-town
friends who asked where to find traditional Southern food in Atlanta.
Gillespie was stumped. He ended up
taking them to his
house for lunch and left that meal inspired to open a place that celebrated
and preserved heritage recipes.
The result was Revival, which
Gillespie opened in July 2015 in a
100-year-old Decatur, Georgia, house
that he returned to its original splen-
dor. With the addition of
family photos and antique furniture,
as if sitting down for a
Sunday supper. As for the menu,
everything is inspired by or an exact
iteration of an heirloom recipe. Enjoy
fried chicken or meatloaf wrapped in
bacon, served family-style with sides
of mac and cheese, roasted cauliflower
and celery root casserole.
Each table receives a made-toorder skillet of cornbread, easily the
most beloved offering.
great-grandparents were Scottish immigrants and really
know what cornbread says Gillespie. took a recipe for something that was traditionally made in
Scotland and just utilized local ingredients. Out came this cornbread.
very crispy on the outside, with
a fluffy, creamy While Gillespie will generously share his story
with diners, he keeps this recipe
under wraps. actually passed
down orally from one generation to
the he says. only goes to
one person. My great-grandmother
shared it with my great-aunt. She
gave it me, and my responsibility
at some point to give it to the next
not sure who
that will be, but thanks to his passion
for preservation, a new generation of
Atlantans will know what living here
is supposed to taste like.
For more from chef, author and teacher
Andrew Zimmern, host of Bizarre
Foods on the Travel Channel, go to
A A AT I VA
RIGHT: The entryway to Revival.