“Take a look at Bon Ton’s old-school laminated menu, and you’ll notice an interesting mix: New Orleans-style po’boys and Vietnamese banh mis, Cajun gumbo and lo lat rolls,” writes AJC contributor Wendell Brock. “What’s happening here? This Myrtle Street joint with the Bourbon Street-meets-Saigon party vibe is the latest example of Next-Gen Vietnamese dining in Atlanta. A partnership between Eric Simpkins and Darren Carr of the Lawrence and Hieu Pham of Buford Highway’s Crawfish Shack, it’s a little bit Chamblee and a little bit Midtown.”
Chef Matt Floyd took us through the process of creating a BTAF Meatball Roll. Check out the process below.
675 Myrtle Street N.E., Atlanta. 404-996-6177. www.bontonatl.com/