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© 2016 The El Felix. All rights reserved. Website by Green Olive Media.
ABOUT EL FELIX

Ford Fry’s latest restaurant, The El Felix is situated in Alpharetta’s Avalon development, and reckons a dive that you’ll find in the great state of Texas. Chef Ford Fry and Chef Kevin Maxey, together designed a “Mex-Tex” menu that plays to their own Texan roots, tracing the beginnings of the cuisine to the 1930s, as Mexican cooks first doctored up their dishes to suit a “Gringo” palate with Americanized elements, giving birth to the Tex-Mex dialogue. “Kevin and I wanted to do food we like to eat,” Fry said. “It’s natural for a chef to want to be true to a certain culture, and likewise, we wanted to do authentic Tex-Mex, because it developed where we’re from.”

Ford Fry’s culinary inspirations cover many years and much of the country: from eating out with his family as a child in Texas, to studying at the New England Culinary Institute in Vermont, to spending time as a fine dining chef in Florida, Colorado and California—and eventually as a corporate chef in Atlanta. Although the corporate chef position didn’t stick, Fry’s love for Atlanta stuck with him and it has proved a recipe for success so far. Fry and his restaurants have been included in numerous national and local publications, such as Bon Appétit, Condé Nast Traveler, Chicago Tribune, Cooking Light, Every Day with Rachael Ray, Esquire, Food & Wine, Garden & Gun, Sky, Southern Living and the Washington Post.

ABOUT KEVIN MAXEY

Kevin Maxey’s talent as a true master of his craft will shine once again, but this time in Alpharetta at The El Felix — Ford Fry’s latest venue and first spot outside Atlanta’s city limits. Maxey worked for nine years wiith celebrity chef Tom Colicchio at the ever-popular Gramercy Tavern, and went on to support Tom Colicchio as opening chef of the Dallas location of Craft and helped to open Craft in Atlanta.

An easily convinced Maxey joined Ford’s quickly growing team as vice president of culinary, where he has launched menus for King + Duke, St. Cecilia, The El Felix, and Superica. In addition, Maxey concentrates on molding the new generation of cooks coming in to Ford’s venues who want to learn from his vast amount of kitchen experience. At The El Felix, he trains them in true Texas-style to be sure they serve up some of the most delicious Tex Mex this side of the great state from which Maxey hails.

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© 2016 The El Felix. All rights reserved. Website by Green Olive Media.
JULY 2015 Top 5 Best New OTP Restaurants
JULY 2015 The single most impressive menu item? Blackened North Carolina catfish, a huge double fillet thick enough to offer the right combination of spicy rub and clear-flavored, moist white flesh, in a pool of red-black butter and accompanied by a ramekin of whipped white wine-garlic butter that foams up just before it's served.
APRIL 2015 Good Libations: The El Felix whips up a Southwest sipper, proudly pouring the Winchester '73 infused with Herradura double reposado from The El Felix's house barrel. Salud!
FEBRUARY 2015 First Look: The El Felix
JANUARY 2015 “Bourbon is the most versatile spirit,” says Bradley Wyatt, general manager of Atlanta chef Ford Fry’s newest Alpharetta restaurant, The El Felix. The cocktail creator, who also did a stint at Forbes Travel Guide Four-Star Mandarin Oriental, Atlanta, adds, “You can have a bourbon neat, or with one cube to open it up; bourbon blends well with juices, liqueurs, amaros—you name it. This is why you rarely see a seasonal drink menu without a bourbon offering.”
JANUARY 2015 #38 of 100 Hottest Restaurants 2015!
JANUARY 2015 Fresh on the Scene: In a room that pulsates with the energy of an open kitchen, Kevin Maxey cooks with bravado.
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© 2016 The El Felix. All rights reserved. Website by Green Olive Media.