Atlanta, Georgia, January 18, 2010 -The award-winning Buckhead bistro, Cellar 56, promotes Josh Carden from Sous Chef to Executive Chef. Focusing on Southern style with a kick, Carden keeps ingredients simple and not covered up by lots of seasonings to focus on the freshness of food. Born and raised in Atlanta, he attended Georgia Southern University before discovering his passion for food and graduating from Johnson and Wales in Charleston, SC. He trained in various kitchens throughout the Southeast including Longhorn Steak, Bull Street Chop House and Il Pasticcio before securing various chef positions at Marlow’s Tavern, No Mas Cantina and Capital Grille. Carden will keep the menu in tact except the addition of two new salads, Watercress Arugula with strawberries, goat cheese and marconna almonds with aged balsamic dressing and Localelli Arugula with Argentinean vinaigrette and heirloom tomatoes.

Cellar 56 brings the best and freshest ingredients to the table by working with local farms and dairies. Every palate is accommodated with small plate choices ranging from Corn Meal Oysters with Smithfield ham gravy and Flat Iron Steak with Chimi Churri to Grilled Flatbreads. The menu is broken into food categories to include Land, Sea, Garden, and Sweets, each priced $4.50 to $6.50.

Wine is a also tremendous focus for Cellar 56 with fifty-six wine choices offered. Thirty of these selections are sourced from boutique wineries on small allocation to bring Spectator rated 90+ wines to the consumer for an amazing $24 a bottle and by the glass at $3 half and $6 full. The remaining 26 wine choices are available by the bottle at various pricing.

Located in the heart of Buckhead at 56 East Andrews Drive, Cellar 56 is the perfect space for special events including wine tastings, cocktail parties, and corporate events. Cellar 56’s concept is affordable wine paired with flavorful small plates served in a charming atmosphere. Cellar 56 is open for dinner Monday-Saturday from 5pm-11pm.

For more information visit, www.cellar56.com. For interviews with the new chef, a full press kit, menu or photos, please contact Lorrie Dixson (404) 441-3473 or lorrie@eskimoadvertising.com.