These are the food and drink stories that made a splash in the metro Atlanta dining scene this week.
Chef Nick Leahy’s new concepts, Aix and Tin Tin, are set to open next month in The Stockyards development at 976 Brady Ave. in West Midtown.
Aix, a 93-seat restaurant with a private dining space, will serve Provencal cuisine from the south of France using local and seasonal produce, fish and poultry. Appetizers will include Roasted Beet Salad and Shrimp Provencal, while entrees will include Aix Cassoulet and Grilled Provencal Lamb Loin. The restaurant is inspired by Leahy’s time spent in Aix-en-Provence as a child.
Tin Tin, a wine bar connected to Aix with 30 seats inside and 64 seats on the outdoor patio, is named for the matriarch of Leahy’s French family. The spot will serve small plates served alongside a list of 30 mostly French wines available by the glass.
Max Owen will serve as sous chef, Pat Peterson will serve as beverage director and Jason Babb will serve as general manager of both concepts. Aix will be open for dinner daily and Tin Tin will serve lunch and dinner daily.
•Husband and wife team Sean and Becky Yeremyan are set to open their third location of HOBNOB Neighborhood Tavern location at Dunwoody’s Perimeter Place at 1221 Ashford Crossing.
•Barbecue restaurant Tom, Dick and Hank is taking over the space currently occupied by Atlanta Barbecue Company at 3807 Main St. in College Page, What Now Atlanta reports.
•The team behind Fresh 4 U Mediterranean restaurant in Brookwood Village is set to open Shawarma Non-Stop next door at 1937 Peachtree Road by the end of the year, What Now Atlanta reports.
•Pita Street Food is now open in Alpharetta and Island Chef Cafe is set to open next month in Peachtree Corners, ScoopOTP reports.
•Alpharetta pizza restaurant Campania is slated to open a second location in Crabapple, ScoopOTP reports.
•Frederick “Fred” Gilbert has been named executive chef at Community Smith at Renaissance Atlanta Midtown Hotel. He previously worked in hotels and restaurants around the country including serving as the executive chef at Atlanta Marriott Northwest Galleria in Marietta.
•Tommy Rothwell is now working as executive chef at Pour Kitchen + Bar in Brookhaven. He previously worked at Bern’s Steak House and Cassis American Brasserie in Florida.
•The Bellhop Bar by Loews Hotel is open in Loews Atlanta Hotel from 5-7 p.m. daily through January 2019. The bar, “a retrofitted steamer trunk packed with bespoke beverages stored in antique apothecary-style bottles,” according to a press release, allows hotel guests to “choose from local, pre-batched libations as well as domestically-produced wine, to be poured, mixed and served on demand.”
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