Bruce Logue, formerly of La Pietra Cucina, is taking over the Sauced space on Edgewood. The restaurant will be serving up Italian American classics at a lower price point than Logue's former spot. Think Bolognese ragu and Georgia-made burrata.
Ink & Elm
This huge (7000 sq. ft) Southern spot designed by ai3 is expected to open in late winter in Emory Village and will be helmed by Marietta-native and Adventurous Tastes hottest chef, Stephen Sharpe. The restaurant will feature a main dining room, lounge, private dining areas and a tavern.
Top Chef fave and former Woodfire Grill Chef Kevin Gillespie will open his own spot, Gunshow in Glenwood Park in late winter. Gillespie has said the spot will focus on the version of southern he grew up with (more Appalachian rough-around-the-edges and less modern haute Southern). It remains to be seen how things will really work, but word is there will be no menu, and Gillespie will cook what he wants and you can opt into whatever appeals to you. This could definitely be very strange and very cool. Rumor has it Gillespie may change the restaurant's name due to recent events.
King + Duke
Ford Fry's new colonial American focused restaurant is set to open in the former Nava space in Buckhead in March. What does that mean, you ask? Expect lots of wood roasted meats, fish and fowl cooked in a large open hearth. The vibe will also be old school with lots of old oil paintings and plush seating. The spot is named after characters from Twain's Adventures of Huckleberry Finn.
|Rendering of KR Steakbar|
Kevin Rathbun's newest outpost is set to open in Peachtree Hills in late February. Expect small plates of steak and Italian fare. Everything Rathbun touches turns to gold, so I wouldn't expect any less here.
The General Muir
|Almond Rocher from The General Muir's |
Atlanta is not known for it's Jewish cuisine. So this new Jewish-style deli from the folks behind West Egg and former Bocado Chef Todd Ginsberg is intriguing. It's set to open this winter at Emory Point. Top notch bagels? Pastrami? Matzoh ball soup? I'm not quite sure what to expect!
I feel like this place has been slated to open forever. From the team behind Real Chow Baby and Miso Izakaya's Guy Wong, this quick serve Asian bun and bao emoprium is set to open finally in West Midtown in February. There are few things I love more than pork buns, so I'm looking forward to another option besides traditional dim sum.
So much to look forward to (although I suspect Baby V will curb our dining out dramatically!)