A well-known Atlanta chef is set to open a place of his own next week.
Ian Winslade -- who until recently served as the executive chef at beloved Virginia-Highland eatery Murphy's -- is set to open Mission + Market April 9 at the corner of Georgia 400 and Lenox Road, inside the new Three Alliance Center building.
Winslade is partnering with restaurateur Jonathan Akly to open the restaurant , which will be housed in a 5,000 square-foot space. Akly is a hospitality attorney and also a partner at Sandy Springs restaurant Three Sheets. Ricky Navas, formerly of Storico Fresco, will serve as chef de cuisine and Stephen Racheff will serve as general manager.
"We’re so excited to welcome the Atlanta community to Mission + Market. We’re ready to create a neighborhood staple," Winslade said in a press release.
The "globally influenced" spring menu will feature dishes including pickled oysters with lemon, cucumber and Szechuan peppers and grilled Spanish octopus with hazelnut romesco and shaved vegetables on the small plate menu. There will also be a brick oven for making 12-inch, thin crust pizzas, including the tomato, mozzarella and basil classic and an apricot and tomato pie topped with charred eggplant, rocket, mint and parmesan. The entrée selection is comprised of plates such as seared steelhead trout with pea scented rice grits, handmade fresh pastas and the Mission + Market Steak with fries and pesto chimichurri.
Mission + Market will start out serving lunch and dinner Monday-Friday and dinner Saturday, with brunch to launch at a later date.
The plan is for the bar will be cocktail-driven, with drinks rooted in the classics, with the restaurant being wine-driven. The wine program was curated by Eddie Meyers of Brookhaven Wines. A selection The bar program will feature cocktails rooted in the classics, and Eddie Meyers of Brookhaven Wines has worked to curate a dynamic wine program. As for beer, there will be local, hand-crafted beers on tap and in bottles. It is expected that the restaurant will be wine-driven, while the bar will be cocktail-driven.
Tony Akly of Restaurants Consulting Group designed the 140-seat space that features geometric décor, black leather, crushed velvet-wrapped upholstery and greenery including a living moss wall and two 15-year-old ficus trees that surround the 8-seat chef’s counter adjacent to the kitchen. The spot will also feature a lounge area, a 16-foot bar, a private event space and an outdoor patio with fire pits.
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