Award-winning chef and local Atlanta icon Todd Richards debuted his highly anticipated newest restaurant, Que-riosity, last Thursday in McDonough at 1931 Jonesboro Rd. Richards and his wife, Gloria, founders of Richards Hospitality, aim to bring authentic southern-inspired BBQ to the growing south Atlanta suburb, complete with an upscale feel and Richards’ signature warmth and hospitality. For images, please click here.

 

Rooted in Southern tradition, Que-Riosity takes a modern approach to barbecue while honoring the Black pitmasters who helped shape and preserve the Southern ‘cue we know and love today. Think Hot Honey & Pineapple Glazed Baby Back Ribs with Sea Island Red Peas, Smoked Half Chicken and Smoked Chicken Wings with a “true” red velvet waffle, all crafted from fresh, locally sourced ingredients. From free-range chicken to line-caught fish and ethically raised meats, Richards and his team focus on quality and intention in every dish.

 

“For us, keeping true Southern barbecue traditions alive means giving them the same care and attention you’d see in a fine-dining kitchen,” Chef Richards said. “We’re blending barbecue, soul food and all the flavors that make this region’s cooking special to create something really fresh and exciting for the city.”

 

Richards aims to reframe Southern dining traditions through a refined lens, offering a marble-table, linen-napkin experience that honors the South’s rich food history and the farmers, ranchers and fishers who make it all possible. Service is the restaurant's hallmark, pairing gracious hospitality with the soulful flavors of the South.

 

Open for dinner Thursday through Monday from 3:00 to 10:00 p.m., the menu kicks off with shareable favorites like Fried Heirloom Okra, Moulard Duck ‘n Waffle and Richards’ now-signature build-your-own Deviled Eggs. A selection of sides is available to complement, like Sugar Cane & Soy Sauce Glazed Heirloom Carrots & Peas and Baked Mac ‘n Cheese, while weekends bring limited orders of coffee rubbed Smoked Bone-In Short Rib, made for sharing. 

 

Led by Beverage Director Ramsey Kashlan, the cocktail program offers something for every mood, from classic martinis to creations like Death in the Afternoon, crafted with St. Georgia Absinthe, and the You Said You Are a Baller? with Belvedere 10 and fresh Meyer lemon. High Proof & Boozy menu selections include drinks like the Tipsy Garden Gnome with gin, St. Germain and prosecco, and the Upper Manhattan, which spotlights award-winning Uncle Nearest Whiskey. There will be sparkling selections like the Seelbach Cocktail and Dior Dior while zero-proof options like Taking the Keys and No L’s Here keep things inclusive. A thoughtful wine list and desserts like Green Tea Crème Brûlée or Banana Foster Cheesecake round out the experience.

Todd Richards is a self-taught chef and four-time James Beard Foundation Best Chef: Southeast semifinalist, with more than 25 years of experience. He was recently appointed Executive Chef at Waldorf Astoria Atlanta Buckhead, where he now leads the hotel’s culinary program, blending Southern cooking with refined technique. Prior to this role, he served as Culinary Director of Jackmont Hospitality, overseeing One Flew South and Chicken + Beer with Chris “Ludacris” Bridges at Hartsfield-Jackson Atlanta International Airport, both consistently ranked among the nation’s top airport restaurants. Before that, Richards led kitchens at The Ritz-Carlton in Atlanta and West Palm Beach, as well as several other notable Atlanta establishments, before founding Richards Hospitality, which also owns and operates Soul: Food & Culture at Krog Street Market.

In addition to being a nationally recognized chef, Richards is an award-winning author. SOUL: A Chef’s Culinary Evolution in 150 Recipes, a cookbook that explores Black foodways through memory and heritage, was nominated for a James Beard Award, won the IACP Award for American Cookbook, and was named one of the year’s best by Garden & Gun, Food52, The Atlantic and Publishers Weekly. His second cookbook, Roots, Heart, Soul: The Story, Celebration, and Recipes of Afro Cuisine in America was released in 2024 and inspired a podcast of the same name (Roots, Heart, Soul) celebrating the food of the Pan-African Diaspora. Richards’ writing and recipes have appeared in The New York Times, Bon Appétit, Food & Wine, People, Esquire and Garden & Gun.

With Chef Richards at the helm and top-notch barbecue on the menu, Que-Riosity is set to be the go-to spot in McDonough and the greater Atlanta area. Just 25 minutes south of the airport, it’s an easy drive for anyone seeking a fresh, modern take on Southern food and ‘cue; it’s poised to become an OTP destination. For menus, reservations and updates, visit www.que-riosity.com or follow along on Instagram at @que_riosityatl.  

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Gracie Waylock | [email protected]