Todd English Tavern's menu featured dishes made with Southern and international influences including Georgia shrimp with creamed corn polenta, and a trio of pork belly, shoulder and tenderloin served family-style.
In an interview with AJC food editor Ligaya Figueras last year
, English referred to the project as a "neo-tavern" because it reflected a style of cooking that uses authentic techniques yet is "not afraid of blending" from "the melting pot of the world that we live in."
AJC food writer Wyatt Williams gave the eatery 1 out of 4 stars in an October 2017 review,
calling it "a swing and a miss."