Last Entrée was the Wagyu beef partnered with the plentiful bounty of spring vegetables paired with Anson Mill grains and a delicious sunchoke purée. I finished the meal with chocolate pasta with ricotta marinated strawberries.
The vibrant kitchen of Mission + Market is led by partner and executive chef Ian Winslade. Chef Winslade has been a fixture on the Atlanta dining scene for more than two decades, delivering some of the city’s most innovative cuisine. The UK native came to New York City when he was only 22, beginning his culinary career at the iconic Le Bernardin. After working his way up at Le Bernardin, Winslade was recruited to open a French seafood restaurant named Opus in Santa Monica, California. It was at Opus that Winslade honed his skill at relying on seasonal produce and international influences in his cooking style. From there, Winslade moved south to Georgia, working under the guidance of well-known Atlanta restaurateur Tom Catherall. At Mission + Market, Winslade is able to combine his training in classical cuisine with his experience relying on fresh produce to create an eclectic menu that brings out the best flavors of the season.
