cocktails including the Nobody Calls it Hotlanta Anymore made with Coke, local bourbon and peanuts; coffee;and guacamole, salsa and queso with chips.
On the weekends, the menu will expand to include tacos and brunch, with dishes such as breakfast tacos and Millenial Toast made with a baguette, olive oil, avocado, hardboiled egg, pickled onion and sea salt. Food options will change each month to “keep things fresh,” according to the spot’s website.
Guac y Margys will also offer a full bar, but the focus will be firmly on its margaritas, which co-owner Barton said will all be made with fresh lime juice and agave -- "no sour mix," he's quick to point out -- and will use seasonal ingredients for its flavors, including blueberry, pineapple and strawberry.
Barton, who has a background in marketing, is opening the bar with friends Troy Meyers, who has worked as a bartender and has a background in construction (he handled the buildout of the Guac y Margys space) and Sebastian Romano, who has worked as a chef and currently works at the CDC.
Studioplex is home to several other new and soon-to-open businesses including Nina + Rafi from Anthony Spina of O4W Pizza and MADabolic fitness studio.
More Beltline development is coming soon by way of Latin restaurant Bazati and bar Estrella.
661 Auburn Ave., Atlanta. guacymargys.com/
Read more stories like this by liking Atlanta Restaurant Scene on Facebook, following @ATLDiningNews on Twitter and @ajcdining on Instagram.