Bagels from B Side in Decatur
Photo: Handout
Photo: Handout

Check out the menus for The Deer and the Dove, B-Side now open in Decatur 

Terry Koval’s highly anticipated new projects, B-Side and The Deer and the Dove, are now open on the Decatur Square.

Customers got a sneak peek at B-Side with a series of pop-ups last week, offering the chance to purchase coffee, bagels, soups and sandwiches. 

Open daily at 155 Sycamore St. in the space previously occupied by Cakes & Ale, The Deer and The Dove will serve dinner with weekend bunch to come, and B-Side will offer breakfast and lunch. At The Deer and The Dove, Koval’s cuisine will “pay homage to the bounty of the region’s surrounding farms and local purveyors,” according to a press release. With many items coming out of a wood-burning oven and grill, the cooking at The Deer and The Dove will be “rustic, creative New American cuisine, rooted in the seasons with ingredients sourced from local farms.” 

Salad from The Deer and the Dove
Photo: Handout

Guests can expect a rotating, seasonally-driven lineup of dishes including vegetable platters and shared plates with local cheeses, meats and breads baked in house. Smaller items will also be available such as quail, strawberry lacquered with red peas, and beef tartare. Main plates will include whole wood roasted Bramlett Farm Trout with kale florets, green coriander cream, sweetbreads and nasturtium powder; the D&D Grilled Burger with thyme aioli, chanterelle mushrooms, gouda and truffle cheese, crispy shallots and salted egg yolk on a brioche bun; and a Comfort Farms Bone-In Dry Aged Ribeye, served with an anchovy and grilled onion relish and beef fat potatoes. 

At B-Side, look for New York bodega-style breakfast and lunch sandwiches made with wood-fired bagels; salads; soups and other items. The wood-fired bagels will feature flavors including the Everything Veggie bagel made with seasoning from local business Beautiful Briny Sea. The restaurant will also house a full-service coffee bar with espresso-based drinks using Counter Culture’s coffee. Starting late summer, B-Side will transform into a bar in the evenings with a focus on natural wines, cocktails and small plates, and on occasion, the space will host pop-up dinners from local and visiting chefs. 

Terry Koval
Photo: Handout

The team’s lineup includes:

•Executive chef and owner Koval, who started in Atlanta’s hospitality industry two decades ago, serving as the executive sous chef at Canoe in Vinings before joining the team at Concentrics Restaurants. In 2010, he created the menu as opening chef at Farm Burger and three years later opened Wrecking Bar Brewpub, where he continues to serve as executive chef.

•Partner George Frangos, who originally met Koval while they worked together at Concentrics Restaurants before Koval started Farm Burger. He also managed restaurants in Athens and New York.  

•Chef de cuisine Evan Cordes, who previously served as chef and owner of Cast Iron in Old Fourth Ward. 

Service manager and wine director Kristina Ferdinand, who worked for the past eight years at Sotto Sotto in Inman Park. 

•Beverage director Jason Kemp, who has worked at several local bars.

Pastry chef Miranda Vick, who has baked for local restaurants including Sun in My Belly, Empire State South, The General Muir and Root Baking Co., and has also co-managed the pastry department for Ladybird Grove & Mess Hall, Golden Eagle and Muchacho.

•B-Side manager and coffee director Dut Goodman, who worked with Koval at Wrecking Bar. 

Luke Wilkinson from Local Architects and Brian Buckner designed the two restaurants. The gray painted-brick exterior features a mural of Jen Carter’s designed logo by Squared Away Signs’ William Mitchell. The open dining room includes a row of booths at the restaurant’s center, with additional tables and a bar area filling up the remainder of the room. White walls line the interior, while a selection of art—including a custom piece by DOZFY painted on four repurposed sound panels in the center of the dining area—and hunting trophies from Koval’s father are found throughout. A shared hallway at the back of the space connects The Deer and The Dove to B-Side, 

Inspired by a modern New York, neighborhood corner deli, B-Side pairs green walls with exposed brick. Shelving behind the counter will hold the day’s assortment of bagels, breads and bakery items. Guests can sit and eat and drink or grab and go. 

The Deer and The Dove will be open for dinner from 5-10 p.m. Tuesday-Thursday; 5-11 p.m. Friday-Saturday; and 5-9 p.m. Sunday, with brunch service to come. 

B-Side is open from 8 a.m.-3 p.m. Tuesday-Sunday.

155 Sycamore St., Decatur. 404-748-4617, deerdove.com

Scroll down to see the menus for The Deer and the Dove and B-Side: 

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