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“A few doors down, you’ll find The Cockentrice and The Spotted Trotter. Surprisingly, it’s not the charcuterie that wows so much as it is the artistically plated meals. Think items like sous vide lamb and Boursin-stuffed rabbit.”
—Malika Bowling, Atlanta.net
“I think trends will focus on new traditions with foraged and found ingredients to help support proper traditional techniques in how we cook. I think we have a great new palate of items that may have been missed or overlooked as ingredients. Working with new sources will give rise to relearning some of the basic foundations in cooking,” says chef Kevin Ouzts.
—Jessnell Graves, Southern Living
“The Cockentrice is defined by a celebration of butchery and charcuterie, and Ouzts’ cooking is aimed at pushing the boundaries of preparing and pairing meat, while acknowledging his debts to the past.”
—Bob Townsend, The Atlanta Journal-Constitution
“Butcher Kevin Ouzts has opened the city’s most exciting restaurant — a wonderland of glorious meat like none other.”
—John Kessler, The Atlanta Journal Constitution