Richard Blais’ HD1 Opens in Atlanta

Heidi Geldhauser for The Reynolds Group

Boasting a disposition as fresh as the fare itself, HD1 will offer an approachably modern take on America’s most beloved sausage – the hot dog – in the heart of Atlanta’s Poncey-Highland neighborhood.

HD1 will be an alternative dining destination for those who value thoughtfully curated, cutting-edge flavors for inquisitive palates in an unrefined space.

“I want people to feel something familiar without HD1 defining the experience for them,” owner Barry Mills says.

HD1 Food

“Top Chef All-Stars” winner Richard Blais has teamed with Mills to serve as HD1’s menu consultant, creating a menu that will be chock-full of American and European favorites. Bringing this vision to life will be executive chef Jared Lee Pyles, heading HD1’s kitchen for daily operation. Emphasizing unique flavor combinations and vintage dishes, these chefs will fuse the frank into its own haute interpretation: from basic to bold, HD1’s dogs will be dressed to impress.

The house-ground meats and sausages will be artfully seasoned and packed with high-quality proteins for top-notch taste: fennel sausage with San Marzano ketchup, fontina, and grilled radicchio; Merguez lamb sausage with red currant compote and minted cucumber salad; and the classic hot dog with sauerkraut and HD mustard. Housemade, unique condiments and freshly baked artisan buns will add a distinct level of local.

“Creating a menu that connects with each diner is a personal goal and will ultimately keep the menu energetic with new offerings each time a guest returns,” Blais says.

Late-night diners will have it their way with a build-your-own Kenturkey orclassic hot dog topped with their choice of house-made condiments ranging from canned-beer mustard to Pepper Jack foam.

In addition to getting down and dirty with dogs, “other stuff” from the menu entice, too, from brisket chili with cool ranch oyster crackers and waffled fries with ma-ploy sauce to hand-churned soft serve ice cream, including bourbon and brown sugar. HD1’s full bar will boast a kitschy cocktail list with an emphasis on craft bourbon and rum libations, along with ice-cold beer by the can. 

HD1 Chefs

Richard Blaisis one of the country’s most innovative chefs and the winner of BRAVO’S season eight of “Top Chef All-Stars.” In addition, he is a recipient of Gayot Guide’s “Top Five Rising Chefs of 2005,” and appeared on BRAVO’s “Top Chef: Chicago,” as well as on the Food Network’s “Iron Chef America.” He has been featured in various media outlets, including Sports Illustrated, the New York Times, Maxim magazine and Food & Wine magazine for his creative take on American food. Blais is playing a significant role in the development of the menu at HD1 where his talent and expertise are the foundation of HD1’s menu concept.

Jared Lee Pylesfuses his background and creativity as executive chef at HD1. A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Pyles has worked alongside top chefs Mike Isabella and Richard Blais at Atlanta restaurants Kyma, Home, and Woodfire Grill. Pyles was among the opening team at the first FLIP burger boutique in Atlanta where he honed creative skills that helped lead to the conception of the menu for HD1.

HD1 Design

The talented design firm ai3 is the team behind the design concept and architecture of HD1. Designed as a modern beer garden, HD1 will offer guests a comfortable space with an edgy vibe, where garage band grunge meets California cool. Rich woods, earth tones, and metallic accents have created a muted palette of color. Guests will be greeted with inviting views of the dining room’s central focus, a row of communal tables with bench seating, that’s sure to lend to a relaxed dining experience and easy conversation among diners. Flanked with cozy booths on one side and a full bar and counter service on the other, HD1’s clean lines and three-dimensional ceiling and wall accents will generate an atmosphere of raw energy. 


HD1 is located at 664 N. Highland Ave. NE, Atlanta, Georgia, 30306 and can soon be reached at 404-815-1127. For more information, visit

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.


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