Across the street is Wood's Chapel BBQ (85 Georgia Ave. SE, 404-522-3000, woodschapelbbq.com), named for the first church to spring up after Summerhill was settled in 1865. The team behind the General Muir use wood-fired pits to smoke barbecue, the communal food of church suppers and political rallies. Memorabilia of past Atlanta politicos hang on the walls of the vast space. The line — one filled with young and old — grows long for counter service, but service is speedy. (Pro tip: boiled peanuts come out immediately.) Whole hog barbecue and smoked salmon are both tender and delicately imbued with smoke. One could make a meal out of sides: lush creamed corn with lime and cotija, smoked pork belly fried rice and the salad of the day are wise choices. Hanging on the patio in full view of the smokehouse with a cold beer or cocktail feels like community.
At the 30-seat Gato space in Candler Park, former Kimball House chefs Parnass Lim Savang and Rod Lassiter present Talat Market, a pop-up with a menu of up to eight creative Thai dishes made with Georgia-grown ingredients. Talat Market will open a permanent location in Summerhill in 2019. Talat Market serves a Thai red curry catfish with eggplant, rattlesnake beans, lime basil, ginger and pickled green tomatoes. JENNI GIRTMAN / ATLANTA EVENT PHOTOGRAPHY
Scheduled to open in November, Talat Market (112 Ormond St., talatmarketatl.com) will occupy a former Asian market, and its owners, Parnass Savang and Rod Lassiter, are preserving interior pieces to pay homage to the past while incorporating their own Thai style. From an open kitchen (and the original butcher block table from the market positioned at the pass), they will serve a menu of stir-fries, curries, crudos, soups and salads to patrons in the 40-seat dining room and small patio. Savang and Lassiter's Georgia Thai fare combines traditional Thai cookery with locally sourced ingredients, and netted them a James Beard nomination in 2018, when Talat was a mere pop-up.
Chef Jarrett Stieber of the forthcoming Little Bear. CONTRIBUTED / MIA YAKEL
"It's absolutely an honor to be part of the resurgence of Summerhill. I couldn't be more proud," says chef-owner Jarrett Stieber. His concept, Little Bear (71 Georgia Ave. SE, littlebearatl.com), is slated to open by early December. He's kept two rusty signs that read "regular dinners" above the front entrance, and has adopted the phrase as a kind of slogan. The food will be a continuation of his pop-up, Eat Me Speak Me, which earned him a James Beard Foundation Rising Star semifinalist nod in 2016. Vegetable focused, hyper-seasonal and extremely clever dishes will be paired with a beverage menu in the 30-seat setting.
Junior’s Pizza pizza monster mural. CONTRIBUTED / MIA YAKEL
Stieber's neighbor, Junior's Pizza (77 Georgia Ave., 404-549-7147, juniorspizzaatl.com), is a venture by Alex and Jennifer Aton. Junior's started as a pizza delivery pop-up and graduated to a brick and mortar in August. Order New York-style pizza by the generous slice or full pie. Customize with a long list of ingredients. A VHS box from classic 90's flicks denotes your table. Graffiti-style murals adorn the walls. Pick a Greek salad to nosh on while your pizza bakes.
Also open in Summerhill:
More coming soon:
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