The 10 most anticipated restaurant openings of 2017


The rest of 2017 is set to bring a spate of new restaurant openings, and our mouths are already watering. Here are the eateries that we can’t wait to see open their doors this year:

Ama:In 2016, Angus Brown and Nhan Le closed Lusca in Buckhead, opened 8Arm along Ponce de Leon Avenueand started work on Ama inside Paris on Ponce, which is set to open this summer. Sadly, Brown died at the beginning of the year, but Le is pushing forward with plans for the 45-seat restaurant, which will be accessed from the Beltline and have a seafood-focused menu.

Anh’s Kitchen:Fans of the now-shuttered Nam at Midtown Promenade will have reason to rejoice when this Vietnamese concept from Alex and Chris Kinjo — who owned Nam — opens at 855 Peachtree St. at the end of spring. Alex Kinjo also has two projects — MF Bar and District III —now open at the Avalon development in Alpharetta.

Bar Crema and Bar Americano:We’re always interested to see what the team behind the Pinewood in Decatur and the Mercury at Ponce City Market has up its sleeve. This time, its these sister concepts going into the development at 56 E. Andrews Drive N.W. in Buckhead. Bar Americano is set to serve lunch and dinner, while the adjoining Bar Crema will serve takeaway items, desserts, gelato and coffee drinks, as well as classic cocktails and Italian aperitivos.

Bar Mercado:The newest concept from the Castellucci Hospitality Group, which owns Double Zero, the Iberian Pig and Cooks & Soldiers, will serve up a casual Spanish tapas concept inspired by the Market of San Miguel for the spot in Krog Street Market previously occupied by the Cockentrice. The restaurant is set to open in the spring.

The Canteen:Atlanta’s food hall craze will continue in 2017 with this micro food hall project from the team behind the General Muir that will take the spot of the now-shuttered Spence at 75 Fifth St. N.W. at Tech Square. The Canteen will include outposts of Fred’s Meat & Bread and Yalla, both of which also have locations in Krog Street Market, as well as a spinoff of the General Muir called TGM Bagel, which will serve bagels, coffee and breakfast items, and Square Bar, which will serve juices and smoothies in the morning and will transition to a full bar featuring beer, wine, frozen drinks and cocktails later in the day.

Coalition Food and Beverage:The team behind the popular Osteria Mattone and Table & Main will unveil its third concept in 2017 at Teasley Place at 50 Canton St., in Alpharetta. Chef Woolery “Woody” Back is set to deliver “progressive and signature interpretations of American wood-fired classics” including steaks, sandwiches and salads, as well as a full bar.

Hungry Ghost:The long-delayed spot from chef Calvin Phan of Poor Calvin’s is set to open in 2017 at 345 Edgewood Ave. N.E., Atlanta. The Asian street food concept will reflect many of the offerings on the menu at Poor Calvin’s, including lobster fried rice.

Mary Hoopa’s House of Fried Chicken and Oysters:One Eared Stag chef-owner Robert Phalen plans to bring his restaurant specializing in fried chicken as well as oysters every which way to the Hosea + 2nd development in East Lake in 2017. Hosea + 2nd saw the openings this year of Greater Good BBQ and Poor Hendrix.

Noona: Michael Lo and George Yu, who own Taiyo Ramen in Decatur and Suzy Siu’s Baos in Krog Street Market, have big plans for this “modern Korean” spot in the Parsons Alley development in Duluth, already home to O4W Pizza and the forthcoming Good Word Brew Pub from the Brick Store team. Noona, which means “older sister” in Korean, will focus on wood-fired grilling and will feature a raw bar program. Lo and Yu also plan to open Ramen Station at Larkin on Memorial this year.

Upbeet:Better Brands, which also owns the popular Yeah Burger restaurants, will open Upbeet at 1071 Howell Mill Road, Atlanta. The concept will allow customers to choose from a salad, grain bowl or protein plate, which they can customize as they move down the line. The restaurant will also feature a smoothie, superfood bowl and juice counter.

Photos: Best new restaurants in Atlanta

Photos: New dining trends to look for

Photos: Best time-tested restaurants in Atlanta

Atlanta classics: Restaurants that have stood the test of time

The ones to watch: The Atlanta food scene’s rising stars

The best reviewed restaurants of 2016 and 2017

The most anticipated restaurant openings of 2017

Atlanta’s best new restaurants



Reader Comments ...


Next Up in Food

A million little fibers
A million little fibers

Kale has reached that point on the popularity curve where people are hating it because its popular. Once, it was easy to file away this dark green leafy vegetable as just some hippy food, but now it’s everywhere. It’s on the menu, on the vegetarian entree and meatloaf alike. Your favorite celebrities are gushing about their daily green...
It’s mango season. Try this quick fruity summer salad
It’s mango season. Try this quick fruity summer salad

Here’s a quick summer salad. Sweet mangoes, roasted chicken and a tangy dressing provide contrasting flavors. Lush, ripe mangoes are hanging from the trees in Florida. It’s the best time of year to buy mangoes throughout the United States. Buy roasted chicken breast in the cooked meat case or deli for the salad. No cooking is needed for...
A tasty summer salad that’s throw-together simple
A tasty summer salad that’s throw-together simple

Sometimes, I’m up for anything in the kitchen: ready to experiment, excited by recipes that require multiple processes. Most weeknights, though, my pressing question is: What can I throw together quickly — I mean, immediately — that will still taste good? And as the days and nights get warmer, my desire for effortlessness increases...
A super-easy chilled soup that’s a hot-day lifesaver: Vichyssoise
A super-easy chilled soup that’s a hot-day lifesaver: Vichyssoise

The name is the fanciest thing about this summertime soup, and you don’t even say it the fanciest way. Vee-she-swah, the pronunciation that’s most divorced from actual letters — usually the way to go when it comes to French — is, in this case, incorrect. It’s vee-she-swaazz, an even more hilarious hey-I’m-wearing-a-beret...
The aligoté defense rests
The aligoté defense rests

We believe in the virtues of an open mind here at Wine School. Yet we would be less than honest if we did not concede our own struggles with practicing what we preach. Certain styles have proved difficult for me to appreciate with meals. Big, fruity reds, for example, that are high in alcohol and give the impression of sweetness, tend to overpower...
More Stories