The decor includes French Blue walls with blue and white French tiles and bistro style chairs and booths, as well as a mural comprised of gold and blue. Windows look out to the 600-square-foot outside patio, which offers seating for 24.
Owner Duc Tran also owns 575 Bistro in Kennesaw.
Colonial Kitchen is open for lunch seven days a week from 11 a.m.-3:30 p.m. and dinner from 5 – 9:30 p.m. Monday-Thursday; 5 -9:45 p.m. Friday-Saturday and 5 – 9 p.m. on Sundays.
•C&S Chowder House in Roswell has rebranding to C&S Seafood & Oyster Bar. This week, the restaurant, which opened in 2016, transitioned from its New England-style setting into an “old-school urban environment”, according to a press release, with new artwork, uniforms and detailed decor.
The menu will feature C&S Seafood and Oyster Bar’s “modern approach to sustainably-sourced seafood in addition to the acclaimed C&S Chowder House chowders.”The bar program will also transform its menu selection to reflect C&S Seafood & Oyster Bar’s extensive list of bourbon and cocktails as well as locally sourced beer and wine. Hours of operation will remain the same from 11:30 a.m.-9 p.m. Sunday -Thursday and 11:30 a.m.-10 p.m. Friday-Saturday.
C&S Restaurant Group owners Rich Clark and Jon Schwenk also own Hugo's Oyster Bar in Roswell as well as a C&S Oyster Bar location in Vinings, with a location in Sandy Springs slated to open in the coming months.
•Fifth Group Restaurants announced that Carolyn Dunn is now the executive chef at The Original El Taco and Frederic Boldron has been named executive chef at South City Kitchen Avalon.
Dunn, the first female executive chef at The Original El Taco, started her career in a golf club kitchen in upstate New York, earned her associate degree from Le Cordon Bleu and began working with various hotel kitchens in the Atlanta area, including stints in Fifth Group restaurants including Lure, South City Kitchen Midtown and South City Kitchen Buckhead.
Boldron began training at the Culinary School of Nice at 16 years old while maintaining an apprenticeship in a small hotel restaurant and went on to work as a chef de partie in various restaurants throughout Paris before moving to the United States in 2005. Upon moving to Atlanta, Boldron served as sous chef at The Ritz-Carlton Atlanta before working at restaurants in Miami. Boldron returned to Atlanta to join the South City Kitchen Avalon team in 2019.
•A location of Miller's Ale House is planned for Peachtree Corners and Four Fat Cows is slated to open a location in Buckhead, Tomorrow's News Today reports.
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