“Angry Chef” Ron Eyester is now cooking at a Sandy Springs restaurant

Ron Eyester is now executive chef at Nancy G's in Sandy Springs.

Ron Eyester is now executive chef at Nancy G’s in Sandy Springs.

This past March, chef and restaurateur Ron Eyester saw the last of his restaurants shutter. The closing of Diner at Atlantic Station was the culmination of a rough go for Eyester, who closed and sold his two Morningside/North Highland Avenue restaurants, Rosebud and the Family Dog, in October of last year while his Morningside restaurant, Timone’s, closed last summer.

Eyester’s dining followers wondered when they might see him back in the kitchen. Now comes word that the “Angry Chef,” as he is known in the Twitterverse, has found a home at Nancy G’s, located at 4920 Roswell Road in Sandy Springs.

For the last few months, Eyester has quietly been helming the kitchen at Nancy G’s, which posits itself as a “local café serving up contemporary Southern cooking.”

Years ago, Eyester worked with Nancy G’s co-owner Nancy Goodrich at Food 101 on Roswell Road. “Nancy found out what my situation was. She pitched me pretty adamantly about coming over her and helping out,” Eyster explained of how he landed at Nancy G’s. “The place demands a full-time chef to make fundamental changes that have to be implemented on a daily basis. Based on that, and needing income immediately, the situation made sense,” he said.

Eyester noted that the restaurant will soon undergo many “aggressive” changes. The restaurant’s name will change the end of July or early August, although the new name has not yet been announced. In addition, Eyester recently made numerous changes to the Nancy G’s menu. “It’s the first time the menu changed in four years,” he said. “To capture the brunch market” is also part of the plan, he added.

“Our goal is to keep people in the neighborhood interested in what we are doing here as well as attract other people,” Eyester said, stating that numerous of his former regulars had reached out to find out where they could dine on his fare.

Eyester stated that losing his restaurants was “a challenging time,” and that, “it’s been fun to be back in the kitchen…teaching cooks to cook, teaching people how to clean, sourcing products.”

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