Quick Bites: Dtox Westside, Relevator Coffee Company open house, and more
Food news round-up
- Rachel Hortman
- Phillip Haddad to helm South African concept Cape Dutch opening in September.
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Venkman’s, a restaurant/music venue from local music impresarios Nicholas Niespodziani and Peter Olson, along with chef Nick Melvin, is slated to open in the former NuGrape Soda Factory at 740 Ralph McGill Boulevard this September, according to the press release. The menu designed by Melvin, will focus on comfort foods such as trout beignets and chicken-fried tofu. On the music tip, Venkman’s plans to host live shows throughout the week.
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Revelator Coffee Company has announced that it will open its first Atlanta location Monday, August 24th with a two-day open house with free food and drinks. Located in the Elan Westside Apartments (691 14th Street), the craft coffee and tea retailer will serve complimentary food and beverages Monday and Tuesday, August 24 and 25, from 10 a.m. until 2 p.m. during the coffee shop’s “open house.” This location will be open seven days a week from 7 a.m. to 6 p.m.
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Dtox Organic Juice, the Atlanta-based organic juice shop, has quietly opened its Westside Provisions District store at 1170 Howell Mill Road. The Westside store, located between Room and Board and Calypso, features a carry out window and an outdoor bar “perfect for lunch or spending the day on your computer and drinking dairy free matcha lattes.”
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According to What Now Atlanta, a building permit application was filed with City of Atlanta recently to build out a pizza concept that will replace The Biltmore Cafe and Grill, at 817 West Peachtree St. NW. The yet-to-be-named resto comes from a team led by Billy Streck of Cypress Street Pint and Plate. A separate permit is expected to be filed to build a new outdoor patio for the restaurant.
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Atlanta Magazine revealed that veteran Atlanta chef Phillip Haddad will be the top toque at impending South African grill concept Cape Dutch. Haddad, most recently at Buckhead’s posh F & B, brings 40 years of global culinary and hospitality experience to Cape Dutch, in addition to a DiRona and a James Beard Foundation Award. His menu will feature both Dutch and Flemish influences as well as 10 Degrees South’s peri-peri sauce, including peri-peri duck with scalloped potatoes.