Bryant Williams, also known as Chef Baul.
Chef’d Up’s concept -- fast-casual “upscale soul food” with a healthy twist -- is “everything I served to my celebrity clients,” Williams said. “So everyone that comes in can feel like a celebrity.”
The menu isn’t finalized yet, but will likely include dishes such as lamb chop lollipops, center-cut salmon filets, ribeye steak and lobster tails, as well as burgers, salads (potentially with CBD-infused dressings) and desserts.
Williams, himself a vegetarian, said the menu will also include several vegetarian and vegan options, including an Impossible Burger and a soy-free vegan ribeye steak.
Chef’d Up will also feature a full bar, including custom cocktails.
Lobster tail from Chef'd Up.
Williams said the restaurant’s location just off the Eastside Beltline is ideal for the type of young, active customer base he’s hoping to attract.
“I spend a lot of time on the Beltline, and I see a lot of millennials like me,” he said. “I like that it’s close to downtown, but not as cramped with traffic. I always love it when I go over there, and I wanted to be a part of that.”
The restaurant will be open for lunch, brunch and dinner, with tentative hours of 11 a.m.-10 p.m. on weekdays and 11 a.m.-midnight on weekends.
Check back soon for more details, including an exact opening date and finalized menu.
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