Recently opened on Roswell Street in Alpharetta, Made Kitchen & Cocktails is the latest restaurant venture from Chris Sedgwick of Bistro VG, Vinny’s and Pure Taqueria. The menu features Spanish-style dishes from executive chef Tim Agee, and a bar program that mixes seasonal cocktails and Spanish wines.
The look: Just up the street from the original Pure location, Made shares a freestanding building with a dental group. The rustic-modern build-out employs wood in various forms, from beams and tabletops to champagne riddling racks re-purposed as window shutters. With its wood-fired grill and marble pass, the open kitchen functions as a kind of hearth.
The scene: At lunch one cold and sunny Friday afternoon, the lone bartender stayed surprisingly busy pouring wine and making cocktails. Around the dining room, several couples seemed to be getting a head start on Valentine’s Day, while at least one group of women were already celebrating the weekend.
The food: Topping Agee’s offerings, mix-and-match cheese and charcuterie ($6-$15) are served with accompaniments and bread. But a sizable selection of tapas is the heart of the menu. Look for the likes of a half-dozen wood-grilled oysters ($12) with smoked paprika and chorizo butter, octopus ($11) with pickled peppers and olives, and plancha-grilled prawns ($15) with lemon butter. Entrees include whole grilled branzino with shishito peppers ($25), a bone-in pork chop with maitake mushrooms ($23), and mixed seafood paella for two ($42).
The drinks: On the current cocktail list, Young Man’s Song ($10) is Strega, rhubarb bitters, fresh lemon and egg white, while Ain’t No Sunshine ($13) blends Buffalo Trace bourbon, Cardamaro, Dolin Rouge and walnut bitters. The single beer on draft is Estrella Damm ($4/$6), a pale lager brewed in Barcelona.
The extras: On weekdays, the lunch menu includes a couple of salads ($11-$12) and Spanish-style sandwiches ($12-$13) served with a choice of fried potatoes, a side salad or stewed lentils. For dessert, there’s espresso creme Catalan ($7) and a seasonal tapas tart ($4) with vanilla mascarpone ice cream.
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