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Atlanta, GA


Clarke Anderson follows a “less is more” beverage mentality, believing that there is a time and place for every wine and cocktail. Anderson’s vast experiences range from selecting and serving wine at the James Beard Foundation House to picking Pinot Noir grapes in Sonoma Country’s Carneros region. Experiences like these compounded with Anderson’s wise counsel and expertise keep guests delighted (and enlightened) as the beverage manager at Ford Fry’s Buckhead restaurants. “There is always something to celebrate,” he says.