Avocado toast from Fellows Cafe
Photo: Christina DeVictor
Photo: Christina DeVictor

Find coffee, cocktails and lemon ricotta hotcakes at the new Fellows Cafe in Roswell

A cafe that wants to be your “place you wait to go to every dang day” is now open in Roswell.

Fellows Cafe, which took over the location previously occupied by event space The Yellow House, opened last week, positioning itself as an all-day breakfast and brunch cafe.

Fellows is the passion project of owners Zachary Bramblett, who also owns Roux on Canton in Roswell and Christina DeVictor, who has worked in marketing and owns photography business Someplace Wild. The Roswell natives and childhood friends also enlisted DeVictor’s brother-in-law Nick to serve as general manager, husband Tony DeVictor to oversee the design and Andrew Beatton as the coffee manager.

DeVictor said the general concept for Fellows is “a place for friends, inspired by where we’ve been.” She references  popular L.A. spots Sqirl and Gjusta and Five Leaves in Brooklyn as inspiration for Fellows’ menu and vibe, which she said seeks to be a “classic neighborhood haunt” that’s “stylish, but with a friendly, welcoming feel.” 

The concept is years in the making, spurred by DeVictor and Bramblett’s desire for a healthy breakfast place with a neighborhood feel and a focus on sustainability in their hometown.

The interior of Fellows Cafe.
Photo: Christina DeVictor

The “simple, approachable” menu, which DeVictor developed after visiting cafes on her domestic and international travels, includes items such as the Fellows Board, a collection of soft boiled farm eggs, cured meat, seasonal fruit, dried figs and dates, nuts, local cheeses and almond butter, jam and sourdough bread; nut butter toast made with peanut butter, banana, chia seeds, cinnamon and wildflower honey on sourdough; gluten-free lemon ricotta pancakes served with berry compote, maple syrup, lemon zest and creme fraiche; and the huevos rancheros with black beans, braised greens, fried eggs, corn tortilla, ranchero salsa, cotija cheese and cilantro.

The bread is made in-house and ingredients are sourced from a variety of local businesses including Athena Farms, Farm’d and Southern Swiss.

On the beverage side, look for a variety of coffee drinks, wine and beer as well as cocktails including a Cold Brew Negroni and a Fellows Spritz made with lemon cappelletti, vodka and sparkling rosé.

The restaurant will be open from 8 a.m.-2 p.m. Monday-Friday and 8 a.m.-4 p.m. Saturday-Sunday. After hours, DeVictor plans to host events such as breadbaking and photography workshops. 

1088 Green St., Roswell. fellowscafe.com


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