Community Focus

Southern-made goods such as Holeman and Finch Bloody Mary mix, Hop’s Kitchen chicken breader and specialty kitchenware line the shelves of The Buttery ATL.

Pastries by Executive Pastry Chef Jen Yee are baked fresh daily.

The brick-and-mortar location was originally the office space of Hopkins and Company’s commissary kitchen before being remodeled into The Buttery ATL’s storefront.

A rack of dry-cured meats accompanies a fridge full of specialty cheeses in the front entrance, offering endless pairings for at-home charcuterie.

The Celebration of Southern Vegetables plate, available for Monday night pick-up, is a healthy, colorful dinner for two.

The 100-layer Lovely Layer Lasagna.

The almond croissant is equal parts eye-catching and delicious.

Nestled in a little pocket between Piedmont Road and Cheshire Bridge Road, The Buttery ATL is a quaint shop that packs a mighty punch. It takes only seconds inside to realize the latest venture by restaurateurs Gina and Chef Linton Hopkins—the powerhouses behind staples such as Hop’s Chicken, Holeman and Finch and the Peachtree Road Farmers Market—is certainly not your average grab-and-go marketplace. 

Before opening their first brick-and-mortar location in November 2020, the pandemic-born idea made its name as an online marketplace providing an alternative way to purchase local specialty items. “I couldn’t find a [margarita] mix I liked, and during the past year, I really wanted—and needed—a good margarita,” says Chef Hopkins. “So I made a mix with 10 limes in every bottle and wanted to share it with others. The Buttery ATL evolved from there.”

Inside, specialty cheeses and a tempting rack of dry-cured meats welcome guests, but the fresh-baked pastries by Executive Pastry Chef Jen Yee quickly steal the show. Bite into an almond croissant or pain au chocolat and allow time to slow while you enjoy the flaky, buttery perfection of her mastery. 

In the adjoining room, shelves are filled with restaurant-quality ingredients, from specialty olive oils, seasonings and flours to packaged items from the Hopkins and Company restaurant umbrella, including condiments from Holeman and Finch, chicken breader from Hop’s Kitchen and even Eugene and Elizabeth’s simple syrup. The common theme that runs throughout is nearly everything in the marketplace is Southern-made—an important philosophy for Chef Hopkins, who lives by the saying put your state on your plate. “Buying local is something I wake up and think about first,” he says. 

If you want to leave the prep to someone else, the hot-dish dinners for two are unmatched. Taste the freshness of the spring season in the Celebration of Southern Vegetables plate, or indulge in the decadence of the Lovely Layer Lasagna, a 100-layer dish that features 33 layers of meat, cheese and Bolognese with the 100th layer being the marinara sauce.

As for what’s on the horizon for The Buttery ATL, there is no slowing down, according to Gina Hopkins. Atlantans can expect always-evolving market offerings and menu items, as well as an outdoor option that will serve breakfast sandwiches, lunch specials and other made-to-order items throughout the day. “We hope to give our guests a sweet place where they can explore new items, but also have the comfort of their favorites.”

butteryatl.com