Since opening Oxlot 9 in downtown Covington, LA, in the summer of 2014, owner/chef Jeffrey Hansell has rapidly been recognized as one of the New Orleans’ area’s top chefs.  Named one of five ‘2014 Chefs to Watch’ by, showcased by’s ‘10Best’ and the subject of a large spread in Louisiana Kitchen & Culture Magazine (Jan/Feb 2015 issue), Hansell also was ranked among the ‘Top 10 Best Known Chefs of Louisiana” by Hansell was named one of Louisiana Cookin’ Magazine’s Chefs to Watch in 2015 and awarded with Best Small Town Chef’s award by Country Roads Magazine in 2017. Chef Hansell competed on “Beat Bobby Flay” in 2017 on the Food Network. Chef Hansell and his wife Amy were recognized as the 2018 ‘Restaurateurs of the Year’ by Louisiana Travel Association.


Hansell’s cooking is informed by the richness of the Gulf Coast’s seafood depth, as well as favored flavors of the South and New Orleans. He is known for beautifully plated, impeccably prepared and locally sourced seafood, game and meats.


A graduate of the Culinary School at the University of Southern Mississippi, Hansell formerly worked under Executive Chef Tory McPhail at New Orleans’ renowned Commander’s Palace as well as at John Besh’s Luke, at Birmingham’s Veranda on Highland and at Montagna at the Little Nell in Aspen. After taking over as executive chef at Veranda on Highland, Hansell was featured in “Best Chefs of America” and “Best Chef of the American South” and was a nominee for Food & Wine Best New Chef 2014, representing the Gulf Coast, before opening Oxlot 9.


Hansell operates Oxlot 9 with his wife and GM, Amy Hansell. Oxlot 9 is located in the Southern Hotel, a newly restored 107-year-old hotel in historic downtown Covington.




Linton Hopkins is the internationally acclaimed chef and owner of Hopkins and Company, the Atlanta-based company that includes Holeman and Finch Public House, Holeman and Finch Bottle Shop, H&F Burger, Hop's Chicken and C. Ellet's. Eugene and Elizabeth’s, the next chapter of Restaurant Eugene, and H&F Burger Asheville will be coming soon. The Atlanta native is known for his deceptively simple cooking style that celebrates local produce and community-driven cuisine, with restaurants that embody his Southern heritage.


With deep Atlanta roots, Hopkins is a graduate of Westminster and Emory University, as well as the Culinary Institute of America. In 2004, he opened Restaurant Eugene with his wife Gina, the co-founder and co-CEO of Hopkins and Company. The duo proceeded to open Holeman and Finch Public House in 2008, followed by Holeman and Finch Bottle Shop in 2011, two locations of H&F Burger and Hop’s Chicken at Ponce City Market in 2015. They most recently opened C. Ellet’s in summer 2017, a modern American steakhouse in The Battery Atlanta.


In 2009, Hopkins was named one of Food & Wine’s Best New Chefs and in 2012, Food & Wine named him Best of the Best. Hopkins also received the prestigious award of James Beard Foundation’s Best Chef: Southeast in 2012 and was named champion of Iron Chef: Atlanta, moving on to take the silver medal on Iron Chef: America after facing Japanese chef Masaharu Morimoto.


Hopkins and Gina are true stewards to the Atlanta community. The two co-founded the Peachtree Road Farmers Market, now in its 11th Season, and began working hand-in-hand with Delta Airlines in 2013 to provide the first locally sourced menu celebrating farmers and artisans in the airlines’ history on international flights from Atlanta to Europe.


The Atlanta Braves are also a valued partner of the Hopkins’ team, with two H&F Burger outposts at new SunTrust Park, in addition to C. Ellet’s steakhouse directly outside the stadium.


Hopkins and Gina, along with their son and daughter, share a passion for cooking at home, surrounded by family. They are committed to and involved in the ongoing good-food movement, with endless support of the community and dedicated efforts to making Atlanta a better place for food and experiences through local ingredients and farmer connectivity. Linton has served as President of the Southern Foodways Alliance and partnered with Michelle Obama to celebrate the First Lady’s Chef’s Move to Schools Initiative, and additionally supports the James Beard Women in Culinary Leadership Program. He insists that making mayonnaise from scratch, and teaching others to do the same, can change the world.


Call RESTAURANT at 404-948-1175 for a Wednesday, October 23rd dinner reservation.



2277 Peachtree St NW Suite B

Atlanta, GA 30309



Roasted Gulf Oysters (3)

Louisiana Charcuterie & Cheese Plate - Tasso, Andouille and Creole Capicola with Fleur de Teche

Fried Frog Legs

Spicy Head Cheese

Fried Stuff Rabbit

BBQ Royal Red Shrimp

Duck Confit Cajun Cassoulet

Bread Pudding

Abita Root Beer Float