Forward Thinking
Lazy Betty’s intentionally crafted dining experience combines artful flair and thoughtful precision
Global flavors and inventive techniques comprise the cuisine at Lazy Betty, the ambitious new restaurant from chef and partner Ron Hsu and chef de cuisine and partner Aaron Phillips. Two tasting menus (one seven-course and one 10-course) provide curated experiences for guests in the dining room and at the restaurant’s chef counter, while an à la carte menu offers a selection of starters, entrees and desserts for walk-in guests. Menu selections will include creations such as cauliflower “bone marrow” with onion marmalade, madras-spiced duck rillette, and “truffle hunt,” a casserole of potatoes, truffles, baby mushrooms and carrots.
Though upscale (“dining fine,” Hsu calls it), Lazy Betty is far from pretentious; Hsu likens the experience to “one someone would have at their very cool and well-off uncle’s house—if your uncle had a world-class chef, a beautiful dining room, a great music selection and a butler to serve you.”
Including a dining room that seats 28, a lounge area and an intimate chef counter—where the 10-course tasting menu is served—the space was designed by Atlanta architecture firm Praxis3 to feel both homey and industrial. “We believe in setting the tone for an environment that breeds positivity and love,” Phillips says. “We don’t just want to feed people’s bellies; we want to feed their thoughts.”