From traditional twists to innovative flavors, Executive Chef Adam Close takes fresh seafood with southern sensibility to a new level at Blossom. Creating comfort style dishes like Beer Battered Shrimp and Flounder Roulade with asparagus, lump crab and creamy Mills Falls grits that satisfy the senses. Bold exciting new options include Ahi Tuna Carpaccio and Cracked Pepper Seared Wahoo with French green lentils and red wine. Local favorites such as Mussels appetizer and Crab Ravioli with sweet corn and mustard greens in porcini mushroom cream will remain, while the Linguini with Little Neck Clams will return.
Adam Close returns to Hospitality Management Group, Inc. as the Executive Chef of Blossom. Close began his career working with Founding Executive Chef Donald Barickman and Chef Don Drake at Magnolias while studying his craft at Johnson & Wales University. He brings with him extensive experience as a Sous Chef in Atlanta for two of its most celebrated restaurants, Pano's and Paul's and Veni Vedi Vici. Close had cultivated a talent for innovative yet classic cuisine with robust flavors.
Adam Close returns to Hospitality Management Group, Inc. as the Executive Chef of Blossom. Close began his career working with Founding Executive Chef Donald Barickman and Chef Don Drake at Magnolias while studying his craft at Johnson & Wales University. He brings with him extensive experience as a Sous Chef in Atlanta for two of its most celebrated restaurants, Pano's and Paul's and Veni Vedi Vici. Close had cultivated a talent for innovative yet classic cuisine with robust flavors.