Epic Restaurant in Columbus, Georgia, is officially one of the top restaurants in the United States. GAYOT has included Epic on its 2016 list of the Top 40 Restaurants in the U.S.
 
Each year, GAYOT honors fine-dining establishments in America that reach the upper echelon of gastronomy, where meals transcend mere sustenance. GAYOT’s 2016 Annual Restaurant Awards also features the Top 10 New Restaurants, Best Restaurateur, and the Most Adventurous Restaurants in America.
 
GAYOT serves as a leading worldwide authority on the good life, with millions of readers turning to GAYOT's professional reviews on dining, travel and lifestyle. From "best of" lists and travel guides to an extensive restaurant and hotel database, GAYOT provides dependable coverage while keeping readers informed on the latest trends and news.
 
“This ranking from GAYOT is a huge honor for our restaurant,” says Epic Chef Jamie Keating, who co-owns the restaurant with his wife, Melissa Rostak Keating. “It’s affirmation of our constant efforts to provide only the best food, ambience, service and overall experience for our guests.”
 
Situated on the banks of the Chattahoochee River in the heart of Uptown Columbus, Epic is the city’s only four-star restaurant. In November 2015, Epic also earned AAA’s highly coveted Four-Diamond Rating for restaurants. Epic is a warm and intimate space, surrounded by artwork from local artist, Teil Duncan, who captured what Epic represents in her paintings: cooking and family.
 
“I’ve been cooking since I was 15 years old,” says Keating. “I believe a great meal is not only about the food, but also the wine, the conversation and the people you share it with. My wife and children are the most important ingredients in my life. They are what inspire me. Epic is about my family. Food should be both emotional and comforting. Epic tells my story, my love of food and people … it is a journey of life experiences and triumphs.”
 
Keating, who also runs the RiverMill Event Centre and JK Culinary catering, graduated from Paul Smith’s College in New York and the Culinary Institute at Greystone in California and studied at Le Cordon Bleu in Paris. He is a member of the 2008 ACF United States Culinary Olympic Team and a triple GOLD MEDALIST in the Kochunhunst Austerlang, Erfurt, Germany. His culinary experience includes positions with Hyatt Hotels in Atlanta and Hilton Hotels in New Jersey. He has traveled to Germany, Switzerland, Luxembourg and France to compete against other countries for top honors in cooking, as well as held a position at a Michelin 3 Star restaurant in France. He has been featured several times on the Food Network and in many culinary and national publications.