For four years, Scott Black was general manager of one of Atlanta's legendary restaurants - Bones.
In mid-2008, he struck out on his own with partner Shane Touhy and opened Dogwood, a Peachtree Street fine-dining establishment a few blocks south of the Fox Theatre.
His goal: create the next generation of premier eateries by using the skills he honed under the tutelage of his former employer.
"Bones restaurant is hands down an institution in this city," said Black, who also admires Blue Ridge Grill, where he was a manager for several years. "That has been ingrained in me. They taught me you can never let your guard down because there are so many other places people can go."
Dogwood, which has gained a following with its Southern fried chicken, mussels and extensive wine list, is attempting to establish itself during a recession that has been tough on the luxury market.
Black has stopped serving lunch because of slow business, and the restaurant saw smaller office party groups this past holiday season, he said. He expects things to remain tough, especially because big projects like Cousins Properties' proposed mixed-use development Fox Plaza has been put on hold indefinitely.
But Black, whose hobbies include cycling and photography, is optimistic. If convention business picks up as projected, 2010 will be the year that the restaurant gets its legs.
"The restaurant business in Atlanta has definitely taken off," he said. "It used to be the corporately owned restaurants and the chains were the predominant restaurants ... but the citizens of Atlanta have been supportive of those of us who are creating locally." Black chatted recently with the AJC.
Q: You've decorated the restaurant with large, very striking photos of dogwood flowers. Where did they come from?
A: I shot the photographs myself in Piedmont Park. I took them the spring before we opened. As we were building out, I was down there taking pictures. It took me about a week to finally come up with the two that I liked.
Q: I imagine photography is a good way to relax.
A: It gets me outside and enjoying peaceful scenery. It really slows you down to appreciate scenery. You're looking for details and not just passing through. You really become intimate with your subject.
Q: That's probably very important for a native Atlantan, who has seen the city's growth explode.
A: You can definitely tell the skyline has grown up. I remember when the Hyatt Regency hotel with the big blue bubble on top was the prominent fixture on the skyline. Now you can't even see it. I remember Colony Square on 14th Street having an ice-skating rink in the center.
Q: When do you anticipate things will pick up in the restaurant business?
A: Like everybody else, I'm thinking the second half of 2010 or the first quarter of 2011. I think we'll start feeling a little more comfortable then.
Q: You speak very warmly of your years at Bones.
A: I absorbed everything in those 10 years. Those 10 years were probably the best spent 10 of my life in the business.
Q: You were at Blue Ridge Grill and Bones for a while. Was there trepidation going out on your own?
A: Absolutely. You deal with that one step at a time. You start with looking at what you want in a restaurant. Then the next thing you do is you get the money for it. And then you have to hire a designer. It's just a step-by-step process. You can't let it overwhelm you.
Q: How long did it take to open the restaurant from conception to the first diner sitting down at a table?
A: About two years.
Q: And what were you doing during that time?
A: I was still at Bones for the first year. Then when I left Bones, I was living off my own savings while I put together the systems for the restaurant. There are a lot of details, from picking out phone systems to picking out alarm systems, glassware, silverware. And of course, the build-out of the place never goes according to schedule.
Q: You're located on a stretch of Peachtree Street that has seen several restaurants close. Why did you chose this location?
A: When we first chose this, we were anticipating a lot of growth. This was before the economy bottomed out. There's also two other spots in this building [the Reynolds Building] for retail and/or restaurants, which have not come to fruition. So it has been a challenging locale. Although, I have to say our landlords have been exceptional to work with.
Q: You are a sommelier. Do you find diners want you to pick a wine for them?
A: Usually people want you to offer suggestions. Very rarely do they want me to select the wine for them. When I'm picking a wine list, I'm always looking for exceptional wines that are also a great value.
Q: Do you think diners are more knowledgeable about wines these days?
A: Yes, especially with the new world wines — the American wines, the Argentinian wines, Chilean wines, the Australian wines. It's just been an explosion. Everybody is looking for those gems.
Meet Scott Black
Age: 41
Hometown: Atlanta
Education: Henderson High School in DeKalb County, attended University of Georgia (studied forestry resources for three years before stopping)
Family: engaged to Susan Rheem
Hobbies: Wine tastings, cycling, nature photography
Books: Enjoys reading books on photography, wine and cycling as well as books by Wayne Dyer
About the Author
Keep Reading
The Latest
Featured
