Monday, July 14, 2014

Quick Bites: Updates on Gu's Dumplings, Terminus City, and more

Posted By on Mon, Jul 14, 2014 at 10:21 AM

Andreas Muller (right) named chef de cuisine at Keven Gillespie
  • Courtesy Gunshow
  • COMING SOON: Andreas Muller (right) named chef de cuisine at Kevin Gillespie's forthcoming restaurant Terminus City

Gu's Dumplings plans to make its Krog Street Market debut in September or October. The Gu's Bistro spinoff will offer scant seating, but a surplus of vegetarian dishes, dumplings, housemade noodles, and more.

A chef de cuisine has been announced for Kevin Gillespie's Terminus City: Gunshow sous chef Andreas Muller. The pair is targeting an early September opening, but the location has not yet been determined. A fellow alum of Woodfire Grill, the Swedish-born Muller will help Gillespie develop the meat-and-three, family style, and barbecue menu offerings, set to range from whole-hog barbecue and country-fried steak, to creamed corn and fried okra.

Bottle Bar & Bistro has filed for an alcohol license for the space at 793 Juniper St. that previously housed Straits, a restaurant from rapper Chris "Ludacris" Bridges that shuttered in January 2012. The original Buckhead Bottle Bar & Bistro, which has occupied the space at 268 E. Paces Ferry Road since 2010, has been forced to relocate due to the planned development adjacent to the forthcoming Buckhead Atlanta shopping complex.

A new coffee shop called Coffee & Pastry will soon open at the former home of Aurora Coffee at 992 N. Highland Ave. Although rumors swirled that the new concept was the brainchild of Highland Bakery owner Stacey Eames, she has made specific statements to the contrary, but has nevertheless indicated that she is looking for Virginia-Highland real estate to house her sixth Atlanta establishment. Details as they arise.

"Asian comfort food" eatery Makan is expected to open at the Decatur Courtyard Marriott (130 Clairemont Ave.) mid to late July. Owned by Ecco alum George Yu, Makan will offer noodle bowls, small plates, and family style meals, along with kitschy murals and sleek interiors by Square Feet Studio. Damiano Pak (formerly of Bluepointe, Ecco, and Fig Jam) will manage the bar and plans to introduce diners to obscure (at least for Atlanta) Asian spirits.

Randy Lewis has been named executive chef for both Gypsy Kitchen and the Southern Gentleman, two restaurants coming soon to the Buckhead Atlanta luxury shopping center. The restaurant group behind Milton's Cuisine & Cocktails, The Big Ketch Saltwater Grill, Osteria Cibo Rustico, Smokebelly BBQ, and Tin Lizzy's Cantina tapped the fourth-generation Lousianan following numerous career accolades, including helming the Bon Appetit-lauded Indigo in New Orleans and racking up honors from Food & Wine and Food Arts. On February 26, he announced via Twitter that he would be leaving the Bay Area and returning to his Southern roots.

The Bishop, the contemporary comfort food restaurant from Luellen Marshal that opened May 13 at 124 N. Avondale Road, has launched brunch and lunch service in Avondale Estates. Beginning at noon, the previously dinner-only establishment now serves such specials as shrimp with Creole pimento cheese grits, eggs over easy, and Bloody Marys.

Former NFL quarterback Nate Hybl is reportedly opening a restaurant in Buckhead called Gusto Wood Fire Grill. Hybl played at the University of Georgia and the University of Oklahoma before heading on to the Cleveland Browns and Jacksonville Jaguars. His new concept is slated to open late summer in the Brookwood Village shopping center at 1935 Peachtree Road.

Thomas McGuire has been named the second-in-command bartender at the forthcoming Craft Izakaya. Atlanta magazine has the report on Prohibition's former head mixologist, who will join Nate Shuman at the highly social sushi and yakitori spot when it opens at Krog Street Market this fall. According to the article, "general manager Richard Tang says the three of them will create a playful beverage list that explores the molecular side of drinks and includes Asian spices and herbs." These should be well matched to the small plates crafted by executive chef and owner Jey Oh - think "amberjack sashimi with jalapeno, salmon belly with warm tomato and roe over rice, spicy tuna with sour cream and masago roll, mini beef potato croquettes, chicken gizzard yakitori, and kimchi pork belly."

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