Twisted Soul Cookhouse & Pours, located in West Midtown Atlanta, Georgia, has a new executive chef, Chef Robert Butts. Appointed. by chef and owner Deborah VanTrece, who takes on a new role of creative director to focus on Twisted Soul and The Catering Company by VanTrece.
Over the past several years, Chef VanTrece has developed into a national culinary personality, partnering with brands including Belvedere Vodka, Ben & Jerry’s, and Sabra Hummus, among others. In March, she will add author to her impressive list of accolades, as her first cookbook, The Twisted Soul Cookbook: Modern Soul Food with Global Flavors (Rizzoli), is set to be released in March.
Chef Butts recently rejoined Chef VanTrece at Twisted Soul as chef de cuisine. Previously, Chef Robert was junior sous chef at Twisted Soul in 2016. When the restaurant was located in Decatur, Chef Butts served as a line cook.
“I am so excited to take the helm of what I feel is one of Atlanta’s best restaurants,” said Chef Butts, in a released statement. “I am so thankful to Chef Deborah for giving me this opportunity, and I look forward to putting my mark on the menu at Twisted Soul. Years from now, I plan on paying it forward by mentoring the next generation of young chefs just as Chef VanTrece has done for me.”
Twisted Soul’s new menu was developed by Chef Robert Butts, with input from Chef VanTrece. Known for his creative dishes incorporating wine and spirits, the new menu includes some excellent pairings. For example, the Mole Sous Vide Short Rib with Smashed Heirloom Fingerling Potatoes, Roasted Vegetables and Rye Whiskey Demi-Glace is sure to be an in-demand entrée. Another expected standout dish is the Smoked Salmon Croquette Sammich with Cranberry Spiced Aioli, Black Pepper Arugula, and Moonshine-Brined Tomatoes.
The new menu retains Chef VanTrece’s modern global soul food influences, which can be found throughout the menu. The starters include Cornmeal Crusted Catfish Goujonnettes with Pickled Escovitch Slaw, Scallion Remoulade, and Crisp Confit Duck with Chevre Scallion Johnny Cakes and Blood Orange Reduction.
The new salads are equally impressive, including the Kale and Johnny Cake Panzanella Salad with Red Onions, Cracked Black Pepper, Chives, and Cherry Tomatoes tossed with a Garlic Champagne Dijon Vinaigrette. Chef VanTrece has always featured fresh, seasonal vegetables on her menus, and the Winter Salad with Maple Candied Pecans, Apples, Roasted Beets, Feta Cheese, and Balsamic Fig Dressing is an excellent example of this.
Some of the new entrees include Smoked Frenched Pork Chop, with Hash Potato Gems, Sautéed Greens, and White Alabama BBQ Sauce, and a Creole Butter Chicken with Dirty Rice Noodles, and Roasted Finch Farm Vegetables. Other new items include a Coastal Seafood Hot Pot with Simmering Green Onion Broth and a unique twist on an Italian staple dish: Cacio e Pepe Bucatini with Ellijay Mushrooms, Collard Greens, Dehydrated Tomatoes, and Boursin Cheese Toast.
Meanwhile, some of Twisted Soul’s menu favorites will remain. For instance, the Fried Chicken Omelette, which Chef Butts originally developed, will stay on the brunch menu. Another popular dish, the Southern Marinated Fried Chicken with Three Cheese Mac n Cheese, Collard Green Roll, Sweet Potato Chutney, and Collard Jus returns with some slight twists.
For a reservation, guests can book online at Resy or call the restaurant directly at 404-450-5500.
Visit twistedsoulcookhouseandpours.com or check out Twisted Soul on Facebook, Instagram, and Twitter. Chef Deborah VanTrece’s new cookbook, The Twisted Soul Cookbook: Modern Soul Food with Global Flavors (Rizzoli), is out on March 16. Preorder available on Amazon.
photos courtesy of Twisted Soul Cookhouse & Pours and Trinity Content Marketing
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