Atlanta Restaurant News |
Openings
BurgerFi opened its first Atlanta location on Tuesday, April 16, in Emory Point. The quick-serve restaurant emphasizes all-natural, farm-raised beef, specialty hot dogs and fresh-cut french fries all cooked to order, as well as desserts, craft beer and wine. This first restaurant is open for lunch and dinner daily. Weekend service closes at 12:30 a.m. For more information, call 404-665-4400. A second location will follow soon in Alpharetta. BurgerFi, Emory Point, 1520 Avenue Pl., Ste. B-140, Atlanta, GA 30329, 404-665-4400.
Roswell restaurateurs Hicham Azhari and Fikret Kovac (F&H Food Trading Group) will launch their third venture in downtown Historic Roswell and fourth "OTP" endeavor: OPULENT, set to open early April. The group's culinary director Bob McDonough and executive chef Andrew Long will direct a globally inspired kitchen serving classic favorites with a modern twist. Recalling the Roaring Twenties' speakeasy style, OPULENT's interior will boast globe lighting and walls lined with antique mirrors and crystal accents. Dark brown woods and leather banquettes contrast diamond-shaped white tiles beneath suspended light pendants hung above the bar and dining areas. OPULENT, 948 Canton St., Roswell, GA 30075, no phone.
Opening in May, King + Duke is the first of two new planned concepts for 2013 by chef Ford Fry of JCT. Kitchen & Bar, The Optimist, and No 246 Restaurant. Taking its name from a duo of characters in Mark Twain's "The Adventures of Huckleberry Finn," King + Duke comes into being from the interior design team at Meyer Davis Studio Inc. A heavily planted exterior garden will lead to the main dining room, a feature that should attract lots of the botanical enthusiasts. An open kitchen will allow diners an unobstructed view of the chef and kitchen staff. "Colonial American" is how the team describes the cooking, much of which will take place on a 24-foot wood-burning hearth, and include lots of roasted meats. Currently chef de cuisine
at JCT. Kitchen & Bar, Joe Schafer will helm the kitchen at King + Duke. King + Duke, One Buckhead Plaza, 3060 Peachtree Rd. NW, Atlanta, GA 30305, no phone.
at JCT. Kitchen & Bar, Joe Schafer will helm the kitchen at King + Duke. King + Duke, One Buckhead Plaza, 3060 Peachtree Rd. NW, Atlanta, GA 30305, no phone.
Chef Kevin Gillespie's Gunshow is slated to open in May in Atlanta's Glenwood Park area. Gillespie and ai3, Inc., an Atlanta-based design firm that has done several local restaurants, formed a creative partnership to establish the venture. Challenging every notion of the traditional dining experience, Gunshow starts with a format-free menu and an evolving design that eliminates the show and formality associated with fine cuisine. Gillespie is the author of a newly released cookbook, Fire in My Belly, and has appeared as a finalist on Bravo's Top Chef Season Six. Formerly executive chef at Woodfire Grill, Gillespie was one of GAYOT.com's Top 5 Rising Chefs in the U.S. in 2010. Gunshow, 924 Garrett St., Ste. C, Atlanta, GA 30316, no phone.
Kevin Rathbun, whose restaurants in Atlanta already include Kevin Rathbun Steak, opened KR SteakBar in the Atlanta Decorative Arts Center (ADAC) on February 21. Located in the Peachtree Hills area, the center is a trade-only showcase for high-end home fashions. Chris McDade will serve as chef de cuisine. The menu focuses on small steak plates and Italian fare, while the design embodies the clean, casual, contemporary look that the city has come to favor in its restaurants as of late. Dinner nightly. KR SteakBar, Atlanta Decorative Arts Center, 349 Peachtree Hills Ave. NE, Atlanta, GA 30305, 404-841-8820.
Scott and Randy McCray have opened The Mill Kitchen & Bar in Roswell, with Marc Taft as general manager and executive chef. Taft also owns and operates Chicken and the Egg in Marietta. The team describes the concept as "modernized" Southern comfort food, meaning interpretations of such standards as pimento cheese, fritters, greens, fried chicken, shrimp and grits, and occasional game dishes. Locally sourced ingredients are a focus. A raft of fine bourbons, craft brews and hand-crafted cocktails supplement the wine list. Lunch Mon.-Sat., Dinner nightly. The Mill Kitchen & Bar, 590 Mimosa Blvd., Roswell, GA 30075, 770-817-9345.
, fritters, greens, fried chicken, shrimp and grits, and occasional game dishes. Locally sourced ingredients are a focus. A raft of fine bourbons, craft brews and hand-crafted cocktails supplement the wine list. Lunch Mon.-Sat., Dinner nightly. The Mill Kitchen & Bar, 590 Mimosa Blvd., Roswell, GA 30075, 770-817-9345.
Todd Ginsberg, formerly of Bocado, has joined Jennifer and Ben Johnson, the owners of West Egg Cafe in Atlanta's Westside district, and West Egg's general manager Shelley Sweet, to open a Jewish deli in the new Emory Point development. Hand-rolled kettle-boiled bagels and smoked meat sandwiches will be on the menu at The General Muir, but there will also be small sharing plates of the sort that Ginsberg made famous at Bocado. The General Muir, Emory Point, 1540 Avenue Pl., Ste. B-230, Atlanta, GA 30329, 678-927-9131.
Marietta residents Kevin and Kammie Sakprasit, a brother-sister team, own Irvington Seafood in Mobile, Ala. Now, they've opened a seafood restaurant, Pier 213 Seafood, in Marietta. The menu focuses on freshly-caught seafood from the Gulf Coast. A variety of fried, grilled and steamed plates, as well as po' boys and sandwiches ($6.99-$15.99), shape the menu, which also offers shareable appetizers, sides and homemade desserts. The family-friendly restaurant also has a special menu for children. Lunch & Dinner daily. Pier 213 Seafood, 35 S. Marietta Pkwy., Marietta, GA 30064, 678-290-8170.
Founded in 1985, Joli Kobe, known for breads and pastries, is rebranding the popular bakery into a full-service, seasonally driven restaurant. Naming as executive chef Mihoko Obunai, former co-owner of Repast, the rebranded Joli Kobe Kitchen will field a menu influenced by Japanese and French cooking techniques and using local ingredients. Classically trained at the French Culinary Institute, Obunai sought to "create a menu that will speak to many palates." She will feature a variety of New American dishes, but infused with French and Japanese touches. Joli Kobe Kitchen will serve lunch and dinner daily. The bakery will continue to operate as a bakery, and the café is located at 1545 Peachtree St. NE, 404-870-0640. Lunch Mon.-Sat., Dinner Tues.-Sat., Brunch Sun. Joli Kobe Kitchen, The Prado, 5600 Roswell Rd., Atlanta, GA 30342, 404-843-3257.
, is rebranding the popular bakery into a full-service, seasonally driven restaurant. Naming as executive chef Mihoko Obunai, former co-owner of Repast, the rebranded Joli Kobe Kitchen will field a menu influenced by Japanese and French cooking techniques and using local ingredients. Classically trained at the French Culinary Institute, Obunai sought to "create a menu that will speak to many palates." She will feature a variety of New American dishes, but infused with French and Japanese touches. Joli Kobe Kitchen will serve lunch and dinner daily. The bakery will continue to operate as a bakery, and the café is located at 1545 Peachtree St. NE, 404-870-0640. Lunch Mon.-Sat., Dinner Tues.-Sat., Brunch Sun. Joli Kobe Kitchen, The Prado, 5600 Roswell Rd., Atlanta, GA 30342, 404-843-3257.
Moving from its Brookwood location, Cafe Intermezzo will reopen on Monday, February 25, at its new home in Midtown at 1065 Peachtree St. NE, at its intersection with 11th Street. The café specializes in Viennese-style desserts, opulent creations with abundant cream and butter. It also serves savory dishes, such as pastas and crêpes. Cafe Intermezzo has outposts in Dunwoody and on Concourse B in Hartsfield-Jackson Atlanta International Airport, too. Lunch & Dinner daily. Cafe Intermezzo, 1845 Peachtree Rd. NE, Atlanta, GA 30309, 404-355-0411.
Longtime Atlanta chef Drew Van Leuvan opened Seven Lamps, focused on craft food and beverage, Monday, December 10, 2012. Van Leuvan plans to offer regional/seasonal lunch, dinner and late-night menus daily, with brunch following in the near future. Seven Lamps also offers both sweet and savory breakfast pastries Monday through Friday beginning at 9 a.m. The dinner menu offers such unusual categories as "Iced Oysters on the Half Shell," "Savouries," "Artisan Cheese" and "Salted, Cured & Whipped." Tortellini stuffed with chestnut and mascarpone, with vanilla macaroon, apple leather and pecorino; and tagliatelle with Sapelo Island clams, andouille, jalapeño, sofrito and pecorino are among "Handmade Pastas." Seattle-based Batdorf & Bronson coffees and Intelligentsia teas are featured. Seven Lamps, Shops Around Lenox, 2400 Around Lenox Rd., Atlanta, GA 30326, 404-467-8950.
The Sun Dial Restaurant, Bar & View To Close for Complete Renovation
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On Sunday, April 28, The Sun Dial Restaurant, Bar & View will close to enable the complete renovation of the space to begin. The work is slated to be completed by August 1, 2013, when the restaurant will reopen. Besides its seasonal menu, the facility is popular for its roof-top view of the Atlanta skyline as the dining floor slowly moves 360 degrees. It's also well known as a jazz club, home to the Mose Davis Trio. The Sun Dial Restaurant, Bar & View, The Westin Peachtree Plaza, 210 Peachtree St. NW, Atlanta, GA 30303, 404-589-7506.
James Beard Award Nominations Announced
The nominees for the 2013 James Beard Foundation Awards have been announced. Steven Satterfield of Miller Union in Atlanta has been nominated for Outstanding Chef Southeast. The annual Awards Ceremony and Gala Reception will take place on May 3 & 6, 2013, at Lincoln Center's Avery Fisher Hall in New York. Find reviews for the restaurants nominated on GAYOT's James Beard Foundation Awards coverage.
The nominees for the 2013 James Beard Foundation Awards have been announced. Steven Satterfield of Miller Union in Atlanta has been nominated for Outstanding Chef Southeast. The annual Awards Ceremony and Gala Reception will take place on May 3 & 6, 2013, at Lincoln Center's Avery Fisher Hall in New York. Find reviews for the restaurants nominated on GAYOT's James Beard Foundation Awards coverage.
Cibo e Beve Launches Monthly "Disco Brunch"Cibo e Beve's "Disco Brunch" takes place from 10:30 a.m. until 2:30 p.m. on the first Sunday of every month. Transforming the Italian restaurant's setting into a club-going atmosphere, the décor features a disco ball, costumes, 60s and 70s music and a balloon prize drop where every table will have a chance to win a discount on its bill. Executive chef Linda Harrell prepares special dishes for the brunch, including the "Disco Inferno," a pizza with ghost pepper salami and Calabrese peppers. Mixologist Justin Hadaway has concocted unique drinks for the brunch, including a "Disco Punch," with peach shrub, house-made red bush vermouth, Prosecco and seasonal fruit. Cibo e Beve, Belle Isle Shopping Center, 4969 Roswell Rd., Atlanta, GA 30342, 404-250-8988.
Bantam + Biddy Launches Wine Tastings
Bantam + Biddy has debuted a monthly wine tasting series, co-hosted by nearby Ansley Wine Merchants. The tastings will take place at the restaurant from 6:30 p.m.-7 p.m., when the wine store will pour six different wines for guests to sample. Cost is $10 per person, and includes complimentary appetizers by Bantam + Biddy. Guests who stay for dinner will have the wine tasting fee applied to the cost of their meals. The wines will be available for purchase that evening at Ansley Wine Merchants, and special discounts will be offered. For more information, call Ansley Wine Merchants at 404-876-6790. Bantam + Biddy, Ansley Mall, 1544 Piedmont Rd. NE, Ste. 301, Atlanta, GA 30324, 404-907-3469.
Bantam + Biddy has debuted a monthly wine tasting series, co-hosted by nearby Ansley Wine Merchants. The tastings will take place at the restaurant from 6:30 p.m.-7 p.m., when the wine store will pour six different wines for guests to sample. Cost is $10 per person, and includes complimentary appetizers by Bantam + Biddy. Guests who stay for dinner will have the wine tasting fee applied to the cost of their meals. The wines will be available for purchase that evening at Ansley Wine Merchants, and special discounts will be offered. For more information, call Ansley Wine Merchants at 404-876-6790. Bantam + Biddy, Ansley Mall, 1544 Piedmont Rd. NE, Ste. 301, Atlanta, GA 30324, 404-907-3469.
Farmer/Cheesemaker for a Day
Tim Young of Nature's Harmony Farm, a farmstead cheesemaker near Elberton, Ga., is offering a limited number of two-day events to help you decide if the life of a farmer/cheesemaker is right for you. Each day will run from 9 a.m.-4 p.m. On day one, participants will get to know the herd. Young will instruct on such subjects as animal husbandry, milking procedures, how to set up a Grade-A dairy plant and many other basics of cheesemaking including marketing and other aspects of the business of farmstead cheesemaking. On day two, participants will learn the nuts and bolts of cheesemaking. Price is $750 per person, and Young is offering a 25 percent discount for a second registration for a spouse or partner. Farm lunch and dinner with the cheesemaker on the first night is included, but lodging is not included. Visit naturesharmonyfarm.com for more information. Nature's Harmony Farm, 1978 Bakers Ferry Rd., Elberton, GA 30635, no phone.
Tim Young of Nature's Harmony Farm, a farmstead cheesemaker near Elberton, Ga., is offering a limited number of two-day events to help you decide if the life of a farmer/cheesemaker is right for you. Each day will run from 9 a.m.-4 p.m. On day one, participants will get to know the herd. Young will instruct on such subjects as animal husbandry, milking procedures, how to set up a Grade-A dairy plant and many other basics of cheesemaking including marketing and other aspects of the business of farmstead cheesemaking. On day two, participants will learn
the nuts and bolts of cheesemaking. Price is $750 per person, and Young is offering a 25 percent discount for a second registration for a spouse or partner. Farm lunch and dinner with the cheesemaker on the first night is included, but lodging is not included. Visit naturesharmonyfarm.com for more information. Nature's Harmony Farm, 1978 Bakers Ferry Rd., Elberton, GA 30635, no phone.
New Craft Brewery Marks Opening
New craft brewery Monday Night Brewing was fêted at Atkins Park Restaurant & Bar in Virginia-Highland on Thursday, January 31. Monday Night Brewing, 670 Trabert Ave. NW, Atlanta, GA 30318, no phone.
New craft brewery Monday Night Brewing was fêted at Atkins Park Restaurant & Bar in Virginia-Highland on Thursday, January 31. Monday Night Brewing, 670 Trabert Ave. NW, Atlanta, GA 30318, no phone.
Chef Shuffle
Pastry chef Chrysta Poulos has left her post at Woodfire Grill. Taking over will be Karie Brown, who was most recently at Chicken and the Egg in Marietta. Woodfire Grill, 1782 Cheshire Bridge Rd. NE, Atlanta, GA 30324, 404-347-9055.
Bacchanalia owner-chefs Clifford Harrison and Anne Quatrano have named David A. Carson executive chef beginning in mid-April. Carson most recently worked as chef de cuisine and helped open Quinones at Bacchanalia in 2005, also serving there as chef de cuisine. Bacchanalia, Westside Provisions District, 1198 Howell Mill Rd. NW, Atlanta, GA 30318, 404-365-0410.
Bryan Yockey has joined chef/owner Jack Sobel at Agave, a 12-year stalwart in the Cabbagetown restaurant scene. Before coming to Agave, Yockey was sous chef at Barnsley Gardens, a resort in Adairsville. Agave specializes in from-scratch Southwestern fare. Dinner nightly. Agave, 242 Boulevard, Atlanta, GA 30312, 404-588-0006.
Coming from Bocado's sister restaurant, STG Trattoria, Marietta native Adam Waller has replaced founding executive chef Todd Ginsberg, who has left Bocado to launch his deli, The General Muir, in Emory Point. Waller has revamped the menu, but is operating within the guidelines established by his predecessor. So Atlanta burger fans need not fear; their favorite double-stacker is still on the menu. Waller has only changed the cheese; otherwise it remains the same. Waller's previous engagements around Atlanta kitchens include chef de cuisine at Sotto Sotto. Lunch & Dinner Mon.-Sat. Bocado, 887 Howell Mill Rd. NW, Atlanta, GA 30318, 404-815-1399.
Sean Telo, former executive sous chef at STK, has taken over the post of executive chef at STG Trattoria in Buckhead. Fresh house-made pastas and Neapolitan-style pizzas are the mainstays of the menu, and Telo may add specials like whole roasted fish. Telo understudied with original chef Josh Hopkins, and took over on January 27. He will have just enough time to get familiar with the kitchen to start lunch service on February 19. STG Trattoria, Buckhead Plaza, 102 W. Paces Ferry Rd. NW, Ste. E, Atlanta, GA 30305, 404-844-2879.
Aaron Baxendale has taken over the kitchen at Linger Longer Steakhouse at The Ritz-Carlton Lodge, Reynolds Plantation. Baxendale comes to his new position from his role as executive chef of Old Hickory Steakhouse at the Gaylord National in Washington, D.C. Linger Longer Steakhouse, The Ritz-Carlton Lodge, Reynolds Plantation, One Lake Oconee Tr., Greensboro, GA 30642, 706-467-7135.
Bernard Moussa and Nicolas Quinones, co-owners of Woodfire Grill, have lured Tyler Williams away from Abattoir to serve as executive chef of the restaurant that Michael Tuohy and Kevin Gillespie put on the culinary map. Also a former sous chef of Bacchanalia, Williams has worked his way across the country in such notable operations as Genoa in Portland, Ore., and Chicago restaurants Moto, graham elliot and Gemini Bistro. Williams will adhere to Woodfire Grill's tradition of working with local farmers and creating the restaurant's daily menu based on what's in season. Dinner Tues.-Sat. Woodfire Grill, 1782 Cheshire Bridge Rd. NE, Atlanta, GA 30324, 404-347-9055. Closings
The Buckhead location of Truffles Grill has closed. The restaurant was owned by Ruby Tuesday, Inc. Truffles Grill, 3345 Lenox Rd. NE, Atlanta, GA 30326, no phone.
Everybody's opened across the street from Emory University in 1971, laying the groundwork for one of the longest restaurant runs in Atlanta history. But March 19, 2013, will see it serve its last thin-crust pizza. Business has been so brisk, the thinned-down staff has not been able to do deliveries some nights, as fans come from all across the metro area for one last bite of pizza. When weather has allowed, they've even opened the patio to seat guests determined to have a final nostalgic pie. One staffer has worked there 30 years, having come from the West Coast to Emory as a graduate student. Everybody’s, 1593 N. Decatur Rd., Atlanta, GA 30307, 404-377-7766.
in 1971, laying the groundwork for one of the longest restaurant runs in Atlanta history. But March 19, 2013, will see it serve its last thin-crust pizza. Business has been so brisk, the thinned-down staff has not been able to do deliveries some nights, as fans come from all across the metro area for one last bite of pizza. When weather has allowed, they've even opened the patio to seat guests determined to have a final nostalgic pie. One staffer has worked there 30 years, having come from the West Coast to Emory as a graduate student. Everybody’s, 1593 N. Decatur Rd., Atlanta, GA 30307, 404-377-7766.Read more at http://www.gayot.com/restaurants/atlantanews.html#mzmjMzRJwD3zkkE8.99
