To that end, the couple selected Ryan Smith, formerly of Watershed on Peachtree and Food 101 concepts, to serve as executive chef. He most recently ran the culinary operations at The Landings Club in Savannah. General Emile Blau, who worked at Buckhead’s Bones Steakhouse for 22 years, will serve as general manager.
Smith collaborated with the Tarantos on the menu, which will feature aged prime steaks sourced from Nebraska, fresh seafood and a variety of gluten-free selections in addition to an extensive appetizer menu, including a house-cured charcuterie board.
Other dishes will include sweet potato souffle and roasted Brussels sprouts with bacon jam vinaigrette and nightly specials.
Look for a prime rib dinner on Sunday and Monday nights and a prime dry-aged Porterhouse for two on Friday and Saturday nights.
According to the press release, Bottles & Bones will be one of the few restaurants in the Southeast using Josper Grills and Ovens, produced in Barcelona, Spain and offering the opportunity to grill over wood charcoal, which “seals in juices and adds a specific and subtle flavor to fresh seafood, prime meats and small plates.” Bottles & Bones will use a sustainable charcoal from Paraguay.
Jennifer Taranto worked with Z-Space Design to help design the 165-seat restaurant. Design elements include three Americana-style paintings from Atlanta artist Steve Penley, a “rich and warm color palette,” an open kitchen, a 36-seat formal private dining room and a 40-seat lounge featuring a baby grand piano and a 16-seat bar.
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