One Eared Stag

While the menu changes daily, the focus at One Eared Stag is on fresh, ingredients, innovative preparations, and elevated flavors. Building on the reputation that he earned at his first solo venture, Holy Taco, Robert Phalen opened this intimate and refined American eatery in 2011.

Member Benefits from Chef Robert Phalen

EatOutAtlanta members should call ahead or make reservations to insure an exceptional dining experience!
Apps & Entrée
The One Eared Stag is proud to offer a $30/person chef tasting option for our members. This special consists of a few different plates of chef Phalen's wonderful creations. Not typically from the menu, each tasting will likely be different every time you visit the restaurant, or even amongst fellow diners! A really fun pre-dinner or light supper option for adventurous tasters who want to try something new!
Chef's Table
A more involved chef's tasting experience. A $60/person Multiple courses/tastings of Chef Phalen's amazing creations, not typically found on the menu. Each plate will be unique and ever changing. Each visit to One Eared Stag will yield a different items but all equally superb in their conception and execution. This EatOutAtlanta exclusive chef special is a perfect dinner option for the foodie explorer!
Chef's Table
The ultimate experience, One Eared Stag is exclusively offering E.O.A members a wine/cocktail paired multi course chef's table that will be unique, fresh, inventive, and impressive. From foie gras and whisky, to truffle fries and wine, members can anticipate an amazing assortment of dishes/courses/tastings and spirits. A special occasion, or just a Wednesday afternoon, this Chef's Table is for whoever, whenever, is passionate about a truly chef-defined-food-focused dining experience. Black Belt Foodies Welcome! $120/person

Robert Phalen

Spending his childhood summers on a family farm, where access to fresh produce was readily available, gave Chef Robert Phalen an innate appreciation for quality ingredients. Building on this solid foundation, Phalen began his formal training in the hospitality industry at the University of Mississippi where he earned a degree in hotel and restaurant management. Following graduation he continued to develop his skills at Johnson & Wales University in Charleston, SC.

Shortly after graduation, Phalen decided to set down roots in Atlanta, where he trained in some of the city’s finest kitchens. His first stop was Guenter Seeger’s Mumbo Jumbo where he worked in the pastry department under the tutelage of renowned pastry chef Edouard Fenouil. It was at Mumbo Jumbo that Phalen met his mentor, Shaun Doty, whom he followed to MidCity Cuisine. After two years of working with Doty, Phalen made the leap to become the executive chef of Alon Balshon’s namesake eatery, Alon’s. When Doty left two open Shaun’s in 2006, Phalen returned to Midcity Cuisine to take over as executive chef. He would later work with Doty again at Shaun’s.

In 2008, Phalen decided to set out on his own and opened his first solo venture, Holy Taco in East Atlanta Village. The concept, a casual taqueria highlighting creative ingredients and locally-sourced produce, proved to be a huge success amongst critics and locals alike. Building on his reputation as one of Atlanta’s most innovative and daring young chefs, Phalen opened the intimate and refined American eatery One Eared Stag in 2011. At this Inman Park gem, Phalen has continued to delight Atlanta diners with his bold flavors, seasonal ingredients, and elegantly executed dishes. One Eared Stag was named Eater’s “Restaurant of the Year, Atlanta” in 2011, one of Gayot’s “40 Hottest Restaurants in the U.S.” in 2013 and given a four-star review by the Atlanta Journal Constitution in 2012. Phalen was named one of StarChefs.com Atlanta Rising Star Award Winners in 2012.

UNLIKE ANY OTHER AMERICAN EATERY

An unassuming neighborhood bistro featuring cutting-edge cuisine, One Eared Stag continues to wow diners with an innovative daily menu featuring sustainably-raised proteins and local produce served at the height of the season. While the menu changes daily, the focus at One Eared Stag is on fresh, ingredients, innovative preparations, and elevated flavors. The menu is divided into cold and hot appetizers, mains, sides, and desserts. Although several of the dishes feature unique cuts of meat, organic poultry, and fresh seafood, the menu is also heavily vegetarian and vegan friendly and offers many gluten free options.

In a nod to Deacon Burton, a former tenant of 1029 Edgewood Avenue, and his famous fried chicken, Monday night is fried chicken night at One Eared Stag. The pastured poultry is served family style with a selection of seasonal sides. Another popular constant on the menu is “The Meatstick”, a double stack burger made with bacon-infused, 100% chuck patties topped with American cheese, shaved white onion, and house-made bread and butter pickles. One Eared Stag offers a beautiful full bar with an extensive wine menu, a rotating selection of draft and bottled beers, and a selection of signature cocktails.

The space at 1029 Edgewood Avenue has housed some of Inman Park’s most notable neighborhood restaurants in past incarnations. When he took over the space in 2011, Phalen retained the original integrity of the design created by the Johnson Studio for One Eared Stag’s predecessor, Shaun’s. The large windows allow for plenty of natural light to infuse the dining room and the distressed wood and taxidermy wall decorations (including the famous “one eared stag” which is proudly displayed above the bar) lend a rustic, pastoral charm to the dining room.

Robert Phalen

Spending his childhood summers on a family farm, where access to fresh produce was readily available, gave Chef Robert Phalen an innate appreciation for quality ingredients. Building on this solid foundation, Phalen began his formal training in the hospitality industry at the University of Mississippi where he earned a degree in hotel and restaurant management. Following graduation he continued to develop his skills at Johnson & Wales University in Charleston, SC.

Shortly after graduation, Phalen decided to set down roots in Atlanta, where he trained in some of the city’s finest kitchens. His first stop was Guenter Seeger’s Mumbo Jumbo where he worked in the pastry department under the tutelage of renowned pastry chef Edouard Fenouil. It was at Mumbo Jumbo that Phalen met his mentor, Shaun Doty, whom he followed to MidCity Cuisine. After two years of working with Doty, Phalen made the leap to become the executive chef of Alon Balshon’s namesake eatery, Alon’s. When Doty left two open Shaun’s in 2006, Phalen returned to Midcity Cuisine to take over as executive chef. He would later work with Doty again at Shaun’s.

In 2008, Phalen decided to set out on his own and opened his first solo venture, Holy Taco in East Atlanta Village. The concept, a casual taqueria highlighting creative ingredients and locally-sourced produce, proved to be a huge success amongst critics and locals alike. Building on his reputation as one of Atlanta’s most innovative and daring young chefs, Phalen opened the intimate and refined American eatery One Eared Stag in 2011. At this Inman Park gem, Phalen has continued to delight Atlanta diners with his bold flavors, seasonal ingredients, and elegantly executed dishes. One Eared Stag was named Eater’s “Restaurant of the Year, Atlanta” in 2011, one of Gayot’s “40 Hottest Restaurants in the U.S.” in 2013 and given a four-star review by the Atlanta Journal Constitution in 2012. Phalen was named one of StarChefs.com Atlanta Rising Star Award Winners in 2012.

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