The main room boasts an L-shaped bar that was crafted from mahogany and reclaimed pine and stretches nearly 40 feet. It’s flanked by deep booths with views of a line of TVs that top the back bar. There’s a small game room with darts and old-school arcade favorites. And on the other side, a front nook and narrow dining room feature exposed brick arches and lead to a deck and enclosed patio in back.
“We did everything here,” Maloof said during a recent visit to Manny’s. “They let us do what we wanted to do, so we tore apart and rebuilt everything ourselves, which was pretty much everything but the HVAC, electrical and plumbing.
“We designed this to be a local neighborhood place. I just wanted something comfortable. I didn’t want it to look like we were trying to be something. We were going to let the place be what it was going to be.”
Manny's owner Manuel Maloof. Photo credit- Mia Yakel.
Executive chef Morgan Underwood, who has worked at Wisteria, BeetleCat and other Atlanta restaurants, is in charge of the menu, which includes pub grub staples such as a double-patty flattop burger and fish and chips. But even in its currently abbreviated form, it surprises with fresh soups, salads and vegan and vegetarian options.
Besides wings with sauce choices such as chili lime or General Tso’s, there are crispy cracklings with French onion dip, fried rib tips, and pierogies. A bright mixed green salad comes topped with seasonal veggies and herbs and a seven-minute egg. Vegan sweet potato stew is flavored with coconut milk, peanuts and ginger. And vegetarian stroganoff is made with a mushroom medley, and sage and cream.
“My dad worked at Manuel’s Tavern for over 30 years,” Underwood said. “He was the day manager and bartender way back from the ’70s. I grew up in Inman Park, and Manuel’s was actually the first place I went after I was born, so it’s exciting to be working here and doing the menu here.
“Essentially, this menu is a short-term thing. We didn’t realize what an explosion it was going to be and the kind of volume we were going to be doing. We tried to open with a full menu on the first night, and we had to shut it down because it was just too much. But within the next month, I’m hoping to have a menu change with a lot more items. We’ll be doing a late-night menu, too, with house-made Hot Pockets. And we have a beautiful brunch menu that we’re planning on.”
Like the food menu, the beverage menu ranges from the tried-and-true to more ambitious selections. With 24 taps, draft offerings like Bud Light, PBR and Guinness join Eventide Kolsch, Creature Comforts Tropicalia IPA and Monday Night Drafty Kilt Scotch Ale. And the new-meets-old world wine list is not what you might expect.
“We felt like the neighborhood would support wine,” Maloof said. “We’re in that mid-30s and up, families with kids place. And I know half-a-dozen wine reps who live within a half-mile of here, so we worked with them.”
580 Woodward Ave., Suite C, Atlanta. 470-270-8813, mannysgrantpark.com.
Scroll down for more images from a First Look at Manny’s Grant Park
Manny's Mixed Green Salad with mixed herbs, seasonal vegetables and a 7 minute egg. Photo credit- Mia Yakel.
Sweet Potato Stew with coconut milk, peanut, and ginger (vegan). Photo credit- Mia Yakel.
Cracklins with ranch seasoning and French onion dip. Photo credit- Mia Yakel.
Vegetarian Stroganoff with mushroom medley, sage, cream, and egg noodles. Photo credit- Mia Yakel.
Manny's Frozen Moscow Mule Slushy. Photo credit- Mia Yakel.
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