CONTACT US
Have a tip about a restaurant opening or closing or other dining news? Contact Bob Townsend at btownsajc@gmail.com.
Smokebelly BBQ open in Buckhead
Smokebelly BBQ, the new Buckhead spot from the team behind Tin Lizzy's, Big Ketch, Saltwater Grill and Milton's, is open in the East Andrews space once occupied by Tavern 99. With executive chef Darrell Rice commanding the kitchen, the concept features barbecue inspired by multiple regions of the country, craft beer and specialty cocktails. Beyond smoked meat combo plates and sandwiches, find fish, vegetarian and healthier barbecue options, along with sides and snacks. 128 E. Andrews Drive, Atlanta. 404-848-9100, smokebellybbq.com.
MAR Coastal now open as MARBAR
MARBAR, the new iteration of MAR Coastal, located across from Kimball House in Decatur, is now open and rebranded as a "Beachside Cantina and Tequila Tasting Bar." Alison Lueker Ritter, owner and executive chef of Sun in My Belly, is lending her culinary and management expertise. Look for new menu items such as mussels borracho, ancho chile seared tuna steak, and watermelon chihuahua salad. Buckets of Mexican beer and international soccer on HDTVs are part of the scene, too. 314 E. Howard Ave., Decatur. 404-373-2725, marcoastal.com.
Todd Ginsberg’s Israeli restaurant
Chef Todd Ginsberg and his partners at the General Muir deli, Ben and Jennifer Johnson and Shelley Sweet, plan to add a contemporary Israeli restaurant to the mix at the new Krog Street Market development, set to open later this summer. Yalla will be located next door to the group's previously announced sandwich shop, Fred's Meat & Bread, and will offer a selection of salads, pickles, kebabs, falafel, schwarma and vegetables, with counter service and communal seating. thegeneralmuir.com.
Adam Hayes new Barnsley Resort chef
Adam Hayes has been appointed the new executive chef at Barnsley Resort, the luxury boutique resort located north of Atlanta, near Adairsville. A North Carolina native, Hayes was most recently executive chef of the Red Stag Grill at the Grand Bohemian Hotel in Asheville. At Barnsley, he will lead a culinary team of 30 chefs and create menus for the resort's fine dining Rice House, and casual Woodlands Grill and outdoor Beer Garden. Meet Hayes at the Atlanta Food & Wine Festival, May 29-June 1, where he'll be serving several Barnsley-inspired dishes in the Connoisseur Lounge and offering his "Southern Breakfast Skewer" on Sunday in the tasting tents. barnsleyresort.com.
About the Author
