The menu is equally comfortable, and occasionally a bit wacky. Bestsellers include pan-seared jumbo shrimp with cheesy Geechie Boy blue corn grits, BBQ Bison Meatloaf with smoked bacon and red skin potato mash, and the PB and J Burger with candied bacon, havarti cheese, peanut butter, and grape jelly.
Craft beer is a big part of the beverage program, with Southern California’s Golden Road and Wyoming’s Melvin Brewing producing a line of house beers available on draft, plus samplers and crowlers to go. Look for lots of local beers, too. And featured cocktails include the Smoked Maple Bacon Old Fashioned with maple syrup and bacon candy.
As it turns out, Peachtree Corners is the first among several suburban Atlanta Lazy Dog locations planned, with Perimeter/Dunwoody already in the works, and more to come in 2020.
Lazy Dog Restaurant and Bar Peachtree Corners interior. Photo credit- Mia Yakel.
Last week, regional operations director Mike Ogilvie sat down on the Peachtree Corners patio to talk about the past, present and future of the concept.
“I think Chris was going for his own vision,” Ogilvie said, speaking of the genesis of Lazy Dog. “I don’t think he was trying to model anything else. And he was really trying to bring all the warm feelings he had staying and partly growing up in Jackson Hole. I think he really brought a piece of his heart into the concept. And that’s what you’re seeing throughout everything.
“Lazy Dog is a feeling, not an actual dog. But all but two of our locations can serve dogs on premise. It’s been very successful, and very communal everywhere else. And I know the community here is really getting behind us being able to serve dogs on the patio, as well. Right now, we’re just working through the proper channels. And as of now, we can sell to-go food for dogs.”
Speaking about the people menu, Ogilvie allowed that it is really big, ranging from seasonal to happy hour offerings, and everything in between.
Lazy Dog Restaurant and Bar team (from left to right) Regional Operations Director Mike Ogilvie, Operating Partner Nick Munaweera, and Executive Chef Roger Palacio. Photo credit- Mia Yakel.
“We like to be fresh and relevant, and stay fairly innovative,” he said. “But with that, I think we offer comfort food with a twist. We have very fair portions for a very fair price, so almost everyone leaves with a box. And we have almost a 100% scratch kitchen with seven stations. We even make our condiments in-house, which is something we’re very proud of.
“Typically, our regulars start with some of the classics, like the burgers, pot roast, or pot pie, and then they’ll start venturing into some of our more adventurous dishes. It’s a very big menu, and a lot of love goes into it every single day. There’s probably about 15 starters, and most of those are on our happy hour menu, which I think is a very, very fair offering from $3 to $8. We were really curious to see how our shrimp and grits and our fried chicken would do in Atlanta, and they’re both doing really well.”
Asked about the future of Lazy Dog in Atlanta, Ogilvie said he wasn’t at liberty to reveal anything beyond the Perimeter location. But he did confirm that there will be more than two locations.
“Absolutely. I’m very confident in saying that,” he said. “We do have big plans for the Atlanta market. We’re very, very excited to be here. We really believe in being a part of a community we go into, and we factor that into the trajectory of the company. We want to make sure that everywhere we go, we’re giving back. And so far, the reception has been outstanding.”
5224 Peachtree Parkway, Peachtree Corners. 470-735-4501, lazydogrestaurants.com.
Scroll down for more images from a First Look at Lazy Dog in Peachtree Corners
PB and J Burger with a half pound beef patty, candied bacon, Havarti, peanut butter, grape jelly, lettuce, tomato, onion, and pickles. Photo credit- Mia Yakel.
Shrimp and Grits with pan-seared jumbo shrump, cheesy blue corn grits from Geechie Boy
Nashville Hot Portobello, a crispy buttermilk-battered portobello mushroom, mashed potatoes, green beans, heirloom tomatoes, almond-walnut crumble and housemade hot sauce. Photo redit- Mia Yakel.
BBQ Bison Meatloaf with all-natural Wyoming bison, smoked bacon, red skin potato mash, sauteed spinach, and haystack onions. Photo credit- Mia Yakel.
Cowgirl Cheese Dip and Pretzels, Bacon Candy, and a Lazy Dog crowler. Photo credit- Mia Yakel.
Lazy Dog Restaurant and Bar House beer sampler. Photo credit- Mia Yakel.
Smoked Maple Bacon Old Fashioned with housemade bacon-washed Tincup Mountain Whisky, cedar smoke, Montenegro Amaro liqueur, bitters, maple syrup, and bacon candy. Photo credit- Mia Yakel.
Carrot Cake, made in-house with almond flour, walnuts, golden raisins, shredded coconut, and pineapple buttercream frosting. Photo credit- Mia Yakel.
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