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| Todd Ginsberg, Executive Chef by Suzanne Wright Asher is no longer in business, however we have left this review up in honor of Chef Ginsberg. Stay tuned for his latest endeavors. In the Bible’s book of Genesis it says, “Asher’s food will be rich. He will prepare delicacies fit for a king.” Asher restaurant executive chef Todd Ginsburg fulfills this divine promise. Asher, which opened in January of 2000 by the husband and wife team Andy and Jennifer Badgett, has quickly established itself as a destination restaurant in the northern suburbs and has been favorably compared to the acclaimed Bacchanalia by Atlanta Journal & Constitution food critic John Kessler. Ensconced in an 1890 Victorian house in historic Roswell, Asher serves a four-course prixe fixe menu that changes according to the season and available ingredients; There’s also an optional wine pairing. Asher turns out innovative American cuisine that is based on classic French preparations. Chef Andy Badgett is a 1997 graduate of the Culinary Institute of America in Hyde Park, NY, where he met his wife. Together they moved to San Francisco where Jennifer worked with world-renowned Alice Waters at Chez Panisse and Andy worked alongside Jeremiah Tower of Stars. In 1998, they moved to Atlanta, returning to Jennifer’s native state. Andy worked at Ciboulette and Sia’s before the couple decided to follow their dream of opening their own restaurant. When 28-year-old executive chef Todd Ginsberg came aboard in the fall of 2001, things at Asher really began to pop. Since his arrival, Asher has garnered four diamonds from AAA and unrivaled accolades from Zagat. A graduate of the Culinary Institute, Ginsberg’s pedigree includes work alongside chefs Joel Atunes and Bruno Menard at the Dining Room at the Ritz Carlton, Buckhead. Learning every day is important to the young chef who says, “I never pretend I know everything. My staff inspires me, shows me new things and pushes us to do better.” Ginsberg, who likes to “reinvent the classics with a twist or turn,” is planning a summer trip to France to gain more inspiration. Many of his dishes are the result of his weekend brainstorming sessions with a successful, well-traveled friend who has been a skilled amateur chef for 30 years. Asher is also blessed with gifted Michelin three-star pastry chef Miriam Zaleski, who spent 15 years in Paris. “It doesn’t get any better than that,” he says. Ginsberg has a mantra he repeats: “You can’t take a good ingredient and make it great.” Andy Badgett concurs. “Good food starts with superb ingredients. The style of food at Asher is sustained on the simple premise of keeping apace with the season and welcoming its produce. There is an anticipatory delight in knowing that summer brings tomatoes so sweet that they burst in your mouth with flavor or in autumn when apples are picked from Ellijay, Ga., to make mom’s best apple pie. This is what we hope to accomplish at Asher – that the menu appropriately reflects the time or year.” |
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