A restaurant from the chef behind Athens staples The National, Condor Chocolates and Seabear Oyster Bar is coming to the ever-expanding roster of restaurants and bars in Carter’s mixed-use Summerhill development.
Maepole is slated to open in late 2020 within the development’s 11,000-square-foot second phase, set to break ground this month. It will mark the second location for the quick-service concept focusing on seasonal, healthy options. The first opened in Athens in early 2018.
The eatery comes from Athens chef Peter Dale and his partners Michael Clancy and Nathan Goodman. The spot will be open for lunch and dinner, serving Southern staples with global influences.
Customers choose a locally-sourced base and two sides, add a protein and select a sauce. Maepole’s Summerhill location will feature a menu similar to its existing location, offering items such as whole wheat mac-and-cheese, sweet potatoes, green beans with vidalias and shaved Brussels sprouts.
Meat is hormone- and antibiotic-free, and the menu will be allergy-friendly, with gluten and soy only used in marked items.
“We believe in serving real, quick, wholesome food at an accessible price point, and since opening Maepole in Athens a few years ago, it has always been our vision to grow this concept beyond our hometown,” Dale said in a prepared statement. “We knew opening a location in Atlanta was a natural next step. We were immediately drawn to Summerhill because of the character of the community and its connection to so many surrounding neighborhoods, and we’re eager to reach a much broader audience with our tasty and exciting approach to healthy eating.”
The design of the 2,500-square-foot space will be similar to the Athens location, with a “minimalistic look and feel and pops of color from the compostable cups, silverware and nostalgic, cafeteria-style serving trays,” according to a press release.
In addition to The National, Condor and Seabear, Dale, a native of Athens, also helped open Hugh Acheson’s Atlanta restaurant Empire State South. He was named Food & Wine magazine’s The People’s Best New Chef Southeast in 2012.
Phase two of the Georgia Avenue redevelopment will take the place of the existing gravel lot across from Wood’s Chapel BBQ and adjacent to Little Tart Bakeshop.
Coming in the next year to Summerhill will be sandwich shop How Crispy Express; arcade bar Press Start, D Boca N Boca from the owner of The Real Mexican Vittles pop-up; Concept, from the founder of Hush Dinner Club; Little Bear from Eat Me Speak Me pop-up founder Jarrett Steiber; Redacted, a conspiracy theory-themed bar; Hodgepodge Coffeehouse; hot dog shop Hot Dog Pete’s and doughnut shop Hero Doughnuts.
The nearby NeighborGoods development at 112 Ormond St. will see the opening of Talat Market and Poach breakfast restaurant.
Summerhill’s first phase of construction includes 37,000 square feet of redeveloped restaurant, retail and loft office space along Georgia Avenue, as well as 676-bed student housing project located adjacent to Georgia State Stadium. Phase two of development will include townhomes, office buildings and additional storefront shops.
The 80-acre Summerhill project is currently being redeveloped by Carter, in partnership with K. King & Company and Healey Weatherholtz Properties.
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