Photos: Atlanta restaurants with tiny kitchens

Atlanta Restaurants & Food

Full Commission executive chef Elodie Westover (right) works with Emiliana Munoz in the small kitchen at the Grant Park restaurant. Westover makes numerous breads in house, including brioche, sourdough, white bread, English muffins and a daily rotation of scones, danishes and gluten-free loaf breads, despite only having one oven. "Any place with that much bread would have two to three ovens," said owner David Traxler. "She has learned how to be a baker in a small kitchen."

Out of the tiny Gracious Plenty Bakery and Breakfast kitchen in Roswell, executive chef Conner Slewitzke and his team are able to manage 350 to 400 covers for the 32-seat restaurant each Sunday. The kitchen holds a 6-range burner, a 36-inch griddle, two ovens and a salamander plus the three to four cooks, including Briston Cook (pictured) who work the line. You can t move, it s so tight, Slewitzke said.

Guac y Margys sous chef Matt Sherwood works the cooking units at full capacity. "The space wasn't initially intended to be a restaurant," said executive chef Sebastian Romano of the tight quarters in the new spot near the eastside Beltline.

Garrett Wheeler (right) and Ali Ramerez work in the small kitchen at Petit Chou in Cabbagetown.

"Four (employees) on the line is pretty tight," says Porch Light Latin Kitchen chef-owner Andre Gomez about the small kitchen at his Smyrna restaurant. "All the braising and smoking and confit that we do. A whole pig: We ve done up to five in a day!"

Rootstock and Vine line cook Matt Duhe works in the small kitchen at the Woodstock restaurant. "I say that my kitchen is so small it s very possible one of my guys is going to get pregnant," jokes executive chef Todd Webster.

Steinbeck's boasts one of the smallest kitchens in metro Atlanta. Here, its executive chef Andy Gonzales (front left), works the line for the restaurant's 10th anniversary dinner in 2017 alongside (from left) chefs Doug Turbush,Sam Herndon, Brendan Keenan and George Yu.

Chef Robert Vaughn of Foxtrot Liquor Bar and Tiki Tango stands in the small kitchen that serves patrons at both Midtown venues. "I do all: prep, service, catering, breakdown, dishwashing," said Vaughn, who handles up to 200 covers on a busy weekend.

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Full Commission executive chef Elodie Westover (right) works with Emiliana Munoz in the small kitchen at the Grant Park restaurant. Westover makes numerous breads in house, including brioche, sourdough, white bread, English muffins and a daily rotation of scones, danishes and gluten-free loaf breads, despite only having one oven. "Any place with that much bread would have two to three ovens," said owner David Traxler. "She has learned how to be a baker in a small kitchen."

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