The design is essentially a carryover from Amara. You enter from street level on North Highland Avenue, where you’ll find tall windows surrounding a cozy lounge area with couches and coffee tables. Beyond, there’s an 18-seat bar overlooking the cavelike sunken dining room and bright open kitchen.
Lantz’s menu, with several suggestions for favorites from Abes, reads like a mashup of elevated pub grub and comfort food.
You’ll find wings and a double-patty house burger. But a giant pretzel is covered in bubbly crab topping. Whipped feta is flavored with local honey and served with celery sticks and warm pita. A warm smoked turkey sandwich is layered with apple, brie and arugula on toasted sourdough with cranberry Dijon mustard.
More substantial, the “Hot Suppa” entrees come with two sides, and include grilled salmon, roasted chicken, Berkshire pork butt, and a cast-iron rib-eye. Sides range from mac and cheese, fries and onion rings to green beans, creamed spinach and Brussels sprout slaw. There’s also a Daily Tavern chalkboard special most days, and brunch on Sundays.
The Daily Tavern dining room and open kitchen. Photo credit- Mia Yakel.
In addition to running the front of the house, Lynn, who is a longtime bartender by trade, is in charge of the beverage program, which tends toward kicky cocktails like the Future Soccer Mom. It’s mixed with Ketel One, lemon, hibiscus, triple sec, vermouth, soda and Sprite, and served in an IV bag with a straw.
Last week, Abes, Lynn and Lantz gathered around the bar to talk about the food and drink, and the atmosphere they hope to create at the Daily Tavern.
“The bar program here is trying to be approachable for everybody,” Lynn said. “Just your basic, everybody’s welcome sports bar and tavern. Approachable wines, with six whites and six reds, bubbles and rosés, plenty of craft draft beer, beers in the can, and a nice spirits program.
“But people are loving the bar, and hanging out. We have games, too, with foosball, Connect Four, Giant Jenga, lawn darts, board games, and we play Tic Tac Toe on the windows by the bar.”
The Daily Tavern team (from left to right), General Manager Dave Lynn, Owner David Abes, and Executive Chef Chris Lantz. Photo credit- Mia Yakel.
“We just wanted to create a bar, like a regular tavern,” Abes said. “People want TVs and all that stuff. But that’s why it’s named the Daily. We want people to feel like they can just come in here every day, no matter what they’re wearing. You don’t have to get dressed up when you come here to enjoy good food and a good drink.
“This neighborhood is a drinking neighborhood, and that’s what they want. We added some more draft to the bar. The dining room just needed some warmth and some character. It’s a great location in the neighborhood for a hang-out spot. We want to be part of the neighborhood, and part of the community, be involved, and be a local spot. But we’ve already had some people from Buckhead and Sandy Springs who’ve ventured down here from the Beltline.”
Speaking about the menu, Lantz noted that it was the first he’d ever written.
“I had a lot of input from David, and we’d go through it and work it out,” Lantz said. “It was a nice back and forth. And being the first one I’d done from scratch, it was a lot of fun. I had a few recipes, but a lot of it was sitting down at a laptop thinking about ingredients and what would look great on the plate.
“A lot of the places I’d worked before were very corporate, and very structured. Here it’s much more creative, and for a chef, that’s what you want. I love people to come by the kitchen and say hello to me and tell me how we’re doing. I got into this because I like to see people eat and smile.”
870 Inman Village Parkway NE, Atlanta. 470-305-7405, dailytavern.com.
Scroll down for more images from a First Look at The Daily Tavern in Inman Park
Daily Tavern Pretzel with bubbly crab topping. Photo credit: Mia Yakel
Whipped Feta snack for sharing with local honey and warm pita. Photo credit- Mia Yakel.
Warm Smoked Turkey Sandwich with apple and brie, arugula, toasted sourdough, and cranberry dijon mustard. Photo credit- Mia Yakel.
Cast Iron Ribeye with pan butter and two sides. Photo credit- Mia Yakel.
Future Soccer Mom cocktail with Ketel One, lemon, hibiscus, triple sec, vermouth, soda, and sprite. Photo credit- Mia Yakel.
Ghostface cocktail with Herradurra, Blue Curacao, pineapple, lime, simple, and jalapeno. Photo credit- Mia Yakel.
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