First Look: Tavernpointe, Midtown

1545 Peachtree St., Suite 101, Atlanta, 404-549-3954, tavernpointe.com.

Tavernpointe, the newest restaurant from chef Drew Van Leuvan of Seven Lamps and Grain, opened in early August in the former LPC space in Midtown, serving lunch, dinner and brunch. The atmosphere and food seem aimed at blurring the lines between casual and fine dining, with plates that range from an $18 smoked chicken Caesar salad to a $58 18-ounce grilled KC Steak.

The look: The design features re-purposed pine from a Georgia warehouse and reclaimed brick from a South Carolina textile mill, and includes a front patio and a private dining room with a second bar. The rectangular main bar occupies most of the front of the space, while the dining room, which is divided by brick columns, offers views of the open kitchen.

The scene: On a recent weeknight, the patio was empty except for one couple lingering over a bottle of wine. Inside, though, the bar was full and buzzing with drinkers and diners enjoying wine and cocktails and sharing a succession of dishes.

The food: Van Leuvan's menu of "elevated American cuisine" starts with currently ubiquitous oysters on the half shell ($3-$3.50) and cheese and charcuterie offerings ($7/$18/$25), along with twice cooked chicken wings ($8), deviled eggs with burnt ends ($7) and hand-cut fries with Parmesan and fresh herbs. Bigger bites include Peruvian-style smoked half or whole chicken ($18/$34), sliced beef brisket ($22) or a combo plate ($20). Other plates include market-priced broiled lobster scampi with maque choux corn and grilled Georgia shrimp and clams posole ($26).

The drinks: Madison Burch, who directs the beverage programs at Seven Lamps and Grain, is behind the bar at Tavernpointe. Her current cocktail menu is divided between "fresh" creations such as From Away with Hayman's sloe gin, Clement Creole shrubb and lime ($11), and classics such as a Vieux Carré stirred with Templeton rye, Camus VS cognac, Antica Formula vermouth, Benedictine and bitters ($12). Also on offer, two dozen wines by the glass ($9-$15) and a dozen beers on draft ($4-$9.50).

The extras: On the lunch menu, look for soups and salads ($7-$18), sandwiches and tacos ($10-$13) and a number of plates from the dinner menu. At brunch, the lunch menu is augmented with the likes of biscuits and gravy ($8), baked French toast ($9) and steak and eggs ($12).