To join him at both restaurants, Ward gathered several friends and familiar figures on the Atlanta culinary scene, including chef de cuisine Spencer Gomez (Gunshow; Holeman & Finch), pastry chef Billy Cole (Gunshow), and general manager and sommelier Cate Hatch (Holeman & Finch; Restaurant Eugene).
The Southern Belle menu features a changing variety of shareable plates. Currently that includes the likes of pork, beef, chicken, and veggie chicharrones; chilled blue crab dip with crusty bread and benne crackers; warm pumpkin bread with whipped Decimal Place feta and pumpkin seed agrodolce; and beef short rib braised in Dr. Pepper.
The restaurant’s seasonal cocktail program was designed by Greg Best and Paul Calvert of nearby Ticonderoga Club, with classics such as the Vieux Carre, and house specialties such as the Now Starring with Campari, reposado tequila, and blanc vermouth. The menu also includes zero-proof cocktails such as the Smoke +Pancake, plus local craft beers, and a biodynamic wine list curated by Hatch.
Southern Belle dining area and bar area. Photo credit- Mia Yakel.
Setting the scene for the food and drink, the design by Atlanta-based Square Feet Studio takes what was once a florist’s storefront shop and transforms it into a homey parlor, with exposed brick walls, vintage furniture and place settings, and salon-style art, topped off by the original tin ceiling.
Last week, Ward sat down at a table at Southern Belle to talk about the opening, and some of the big ideas behind the concept.
“Southern Belle is the main chunk of the building, and we celebrated the vintage architecture inside by restoring the original tin roof and keeping the original exposed brick,” Ward said. “When I first walked inside, it really blew me away. It was sort of what I was imagining for Southern Belle. It just so happened that there was a connected space that was smaller. The landlord literally called it ‘the hideaway space,’ and that became Georgia Boy.
“The food at Southern Belle is sort of a straightforward collection of smaller plates getting up to something you could share with two people as a main. I wanted folks to be able to create their own experience. If you just wanted to come in and have a couple of drinks, or if you wanted to nosh on a couple of items, you could do that, or you could make a multicourse meal. But the menu is going to change frequently, depending on the season and what the farmers are bringing in.”
Delving deeper into the menu, Ward noted that it’s not only a reflection of the modern South, but Atlanta in particular.
Southern Belle and Georgia Boy Chef/Owner Joey Ward. Photo credit- Mia Yakel.
“We have multicultural influences from around the world in this city,” he said. “It’s a great place for music, and art, and culture. And I love Buford Highway, so I wanted to bring a little sample of that, along with heirloom varietals, and local produce and meats to try and express what Atlanta is.”
As for finally owning and operating a restaurant, Ward said it was always the goal.
“This is the culmination of years, and years, and years of working towards opening my own place,” Ward said. “Early in my career, I was kind of bouncing around. I did a country club. I did a catering company. I did the St. Regis Hotel. And then I got into Woodfire Grill with Kevin, and I haven’t looked back since then.
“Gunshow was the best job I ever had, by a lot. I was in tears my last night, saying goodbye to everybody. Kevin was the best man at my wedding. We got married at Revival. But Kevin said it best. He said, ‘You’re never going to be truly happy unless you’re your own boss.’ And here I am now.”
1043 Ponce de Leon Ave. NE, Atlanta. 404-698-3961, southernbelleatl.com.
Scroll down for or more images from a First Look at Southern Belle
Crispy Skins from the Farm, pork, beef, chicken, and veggie chicharrones with Tajin-ranch and BBQ cheddar. Photo credit- Mia Yakel.
Blue Crab Beu Monde with chilled crab, roasted celeriac, lemon, fresh herbs, crusty bread, and benne crackers. Photo credit- Mia Yakel.
Warm Pumpkin Bread with whipped Decimal Place feta, and pumpkin seed agrodolce. Photo credit- Mia Yakel.
Beef Shortrib Braised in Dr. Pepper with warm spices, fermented black bean, dried plum, and winter squash. Photo credit- Mia Yakel.
Smoke and a Pancake cocktail (left) and Now Starring cocktail (right). Photo credit- Mia Yakel.
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