Pernice said the delay in opening was due in part to the number of projects being developed in metro Atlanta right now.
“Nobody opens on time,” he said. “We’re all optimistic visionaries.”
The menu and kitchen are being overseen by chef Woolery "Woody" Back, who previously oversaw the kitchen at Table & Main, and who will also serve as a co-owner at Coalition. Kelly Lovett serves as executive pastry chef for all three restaurants.
The menu features a variety of “interpretations of American classics” according to a press release, with appetizers including beer-battered onion rings and smoked chicken wings; gulf oyster soup and lobster Caesar salad; burgers and sandwiches including a Reuben and a Georgian burger made topped with ham, jalapeno-each preserve, arugula and goat cheese; entrees including a marinated hanger steak and deviled crab cakes; sausages including a chicken and bacon sausage and a spicy lamb sausage; sides including hand-cut fries and honey lemon carrots; and desserts including a banana split and a chocolate cream pie.
Pernice said he hopes “the lens will change” with Coalition: “I wanted to do something different with this one.”
In addition to offering a selection of craft beers and cocktails, the restaurant will also offer an extensive wine list curated by beverage director and co-owner Daniel Pernice -- also a veteran of Osteria Mattone and Ryan’s brother.
And how is it working with a sibling?
“The two of us have complementary skill sets,” Pernice said. “We know each others spheres .”
He said he’s already thinking about expanding Coalition with other locations. He’s also looking at launching other projects, including the potential for some outside of Georgia, as well as dealing with “non-restaurant problems.”
“There are a lot of things I want to do,” he said. “The definition of hospitality is more widely interpreted than ever.”
Coalition will start out serving dinner at first, with lunch and brunch to follow.
Teasley Place, 50 Canton St., Alpharetta. 470-839-6725, coalitionfoodandbeverage.com
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