Murphy's

Celebrating 30 years of service, Murphy’s is one of Atlanta’s best-loved restaurants. Tom Murphy’s acclaimed restaurant brings in the crowds with the perfect combination of upscale comfort food and a cozy, high-energy setting.

Member Benefits from Chef Ian Winslade

Members are urged to make reservations to insure the availability of ingredients and time to prepare a wonderful experience. Either in the OpenTable notes, or by phone, please identify yourself as a member when making a reservation.
Chef's Table
Straightforward, classic, awe-inspiring and, of course, delicious multi-course dinner awaits EOA members at Murphy's. Chef Ian Winslade gives you the experience that he recommends to foodies and friends. A road map to a unique, memorable and exciting dining experience presented by the guy who made it! Combined with the extensive wine list, knowledge, and wineshop, dinner can be paired with the perfect compliment of red or white. We recommend purchasing a couple bottles and continuing the amazing experience you've have when you head home! $60/person dry, $85/person wet
Wine & Spirits
Murphy's hosts one of the greatest wine-tasting events you'll ever know, every Tuesday, form their wineshop. Eat Out Atlanta members can have their own private wine tasting, with reservation, on other days of the week! Just call ahead, make a reservation for the wine-tasting (based on availability) Priced $40 per person

Ian Winslade

As a young man from Waltham Chase, England, Ian worked in the kitchen of an upscale country inn and found the fast-paced environment fit well with his energetic personality. Having found his niche, he enrolled at Highbury College, Portsmouth, to formally study professional cooking. He graduated in 1980 with the highest of academic honors. After College, Ian continued his education under Chef Yves Farouz at London’s Café Royal, and then worked with Famous French Chef Louis Outhier at London’s 90 Park Lane. These two great Chefs introduced Ian to the world of nouvelle cuisine, which was essentially a bold French food revolution in Europe during the 1980s, turning the Culinary World onto a new way of cooking and thinking about food.

Ian later moved to Bermuda where he worked at the Four Ways Inn as a Chef de Partie, during which time he was invited to work at New York’s four-star Le Bernardin, where he began in pastry and ultimately was responsible for the total operation of the kitchen, as Chef Eric Ripert’s sous chef. His next role was as executive chef of Opus in Santa Monica, California. At Opus Winslade blended his classic European background with the creativity of California Pacific Rim cuisine.

In anticipation of the Olympic Games coming to Atlanta, Ian then relocated to Georgia, and helped Local Celebrity Chef, Tom Catherall, to open TomTom, and then Prime Steakhouse. Ian then took on the job of Opening executive chef at Bluepointe. Ian then signed on with Culinary Concepts by Jean-Georges, to open two outposts, in the W Midtown and W Buckhead hotels, of Jean-Georges Vongerichtens diverse concepts. Winslade was ultimately responsible for Food and Beverage for both signature restaurants, as well as room service and banqueting, rounding out his vast experience.

To diversify himself further, Ian was instrumental in opening the very popular Buckhead Bottle Bar in 2010. Conceptualized as a great bar with great food, Winslade's role was crucial to executing this concept successfully.
Incredibly talented and passionate about his work, Ian brings class, fortitude and innovation to Murphy's. His philosophy on food is straightforward, as is his style of cooking. He strives to be “true” to both food and flavor, using only top-shelf products to yield depth and simplicity. He acknowledges that our palates clearly identify three main flavors. Hence, by elevating and subtly accentuating the product, the final dish is true to its innate flavor and thus more appealing to the palate.

The Pride of Virginia Highlands...

Murphy's is one of Atlanta's best-loved restaurants and has been for more than 30 years. Located in the heart of stylish Virginia Highland, Murphy's is the long-standing hub of neighborhood camaraderie and the choice destination for visitors seeking the best of the district's dining and nightlife. Tom Murphy's acclaimed restaurant brings in the crowds with the perfect combination of upscale comfort food, gracious service, central location and a cozy setting.
Our chefs create American contemporary comfort food that focuses on fresh, local ingredients. The menu includes classic patron favorites like shrimp and grits and braised beef brisket as well as seasonal interpretations and the daily catch.
As well as an excellent restaurant, Murphy's is also a bakery and wine shop. Our pastry chef creates scrumptious desserts such as the Bonzo Cake and Tollhouse Pie as well as special orders tailored specifically for your event. The wine program includes weekly themed wine tastings on Tuesday nights, an on-site retail shop, and exclusive wine dinners with prestigious winemakers.

Ian Winslade

As a young man from Waltham Chase, England, Ian worked in the kitchen of an upscale country inn and found the fast-paced environment fit well with his energetic personality. Having found his niche, he enrolled at Highbury College, Portsmouth, to formally study professional cooking. He graduated in 1980 with the highest of academic honors. After College, Ian continued his education under Chef Yves Farouz at London’s Café Royal, and then worked with Famous French Chef Louis Outhier at London’s 90 Park Lane. These two great Chefs introduced Ian to the world of nouvelle cuisine, which was essentially a bold French food revolution in Europe during the 1980s, turning the Culinary World onto a new way of cooking and thinking about food.

Ian later moved to Bermuda where he worked at the Four Ways Inn as a Chef de Partie, during which time he was invited to work at New York’s four-star Le Bernardin, where he began in pastry and ultimately was responsible for the total operation of the kitchen, as Chef Eric Ripert’s sous chef. His next role was as executive chef of Opus in Santa Monica, California. At Opus Winslade blended his classic European background with the creativity of California Pacific Rim cuisine.

In anticipation of the Olympic Games coming to Atlanta, Ian then relocated to Georgia, and helped Local Celebrity Chef, Tom Catherall, to open TomTom, and then Prime Steakhouse. Ian then took on the job of Opening executive chef at Bluepointe. Ian then signed on with Culinary Concepts by Jean-Georges, to open two outposts, in the W Midtown and W Buckhead hotels, of Jean-Georges Vongerichtens diverse concepts. Winslade was ultimately responsible for Food and Beverage for both signature restaurants, as well as room service and banqueting, rounding out his vast experience.

To diversify himself further, Ian was instrumental in opening the very popular Buckhead Bottle Bar in 2010. Conceptualized as a great bar with great food, Winslade's role was crucial to executing this concept successfully.
Incredibly talented and passionate about his work, Ian brings class, fortitude and innovation to Murphy's. His philosophy on food is straightforward, as is his style of cooking. He strives to be “true” to both food and flavor, using only top-shelf products to yield depth and simplicity. He acknowledges that our palates clearly identify three main flavors. Hence, by elevating and subtly accentuating the product, the final dish is true to its innate flavor and thus more appealing to the palate.

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