While the menu was created by Fry along with vice president of operations Kevin Maxey, Tina Aleandri will be tasked with day-to-day execution as kitchen manager. Aleandri most recently worked at the Superica at Krog Street. Prior to that, she helped open sister restaurant St. Cecilia.
The beverage menu will also be similar in format to the other Superica, but with minor change-ups. Look for four beers on draft and 14 in bottles, with local breweries Three Taverns, Wild Heaven and Eventide in the mix. There are also 14 by the glass wine options. The cocktail menu, developed by beverage director Lara Creasy, includes numerous tequila- and mezcal-based drinks. Highlights include the Little Havana, a frozen strawberry daiquiri dispensed from one of two frozen drink machines (the other will hold a frozen margarita), a mezcal mule garnished with a couple shakes of Mexican Tajin seasoning and cucumber, and a mezcal variation of an Old-Fashioned called the Highwayman.
, attention was given to the design of the massive, high-ceilinged space. For this location, Fry and designer Elizabeth Ingram worked to create the feel of a West Texas dude ranch. Wood paneling abounds, while trophy deer heads mounted on a wall, a light fixture from a 1950s Arizona motel and a 400-bulb light fixture above the bar are among the many focal points in the 200-seat interior.
Outside, a covered patio offers seating for 50, with numerous two-top tables and a couple community tables. Board games will be available for al fresco eaters, while diners inside can enjoy live music on Fridays and Saturdays.
Here are a few more looks at what Fry and company have in store at the new Superica:
Superica, 3850 Roswell Road, Atlanta. 678-705-1235,
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