Four businesses opening on Georgia Avenue are beginning to build out existing spaces as part of a larger redevelopment in Atlanta’s Summerhill neighborhood.
Wood’s Chapel BBQ, Halfway Crooks, Little Tart Bakeshop and Big Softie will be part of a massive site being redeveloped near Georgia State Stadium. Part of the project will turn 35 acres into a mixed-use area including offices, multifamily apartments, student apartments, and neighborhood restaurant and retail.
“Rehabbing Summerhill is a unique opportunity to re-energize the history, character and culture of a neighborhood tightly woven within the fabric of Atlanta,” Jack Murphy, director at Carter, said in a press release last week.
The openings for each these tenants will be staggered through this spring.
Little Tart will open alongside a new soft-serve ice cream spot, Big Softie. Little Tart, which currently operates out of spaces in Grant Park and Krog Street Market, is expected to open at 66 Georgia Ave. in December. Big Softie will follow at 68 Georgia Ave.
Sarah O’Brien, founder of both businesses, said she is “thrilled to be a part of the revitalization of this stretch.”
“We want both Little Tart and Big Softie to be where parents bring their kids after school, where little league teams celebrate gamedays and where neighbors make stopping in for coffee a part of their daily routine,” said O’Brien.
Halfway Crooks will likely be the first “own premise” brewery in the state, meaning that a majority of the company's revenue will come from sales at the brewery itself. The brewery and rooftop will operate out of a two-story brick building with a 10-barrel draft beer system, a barrel-aging space and a bar at 60 Georgia Ave.
Owners Shawn Bainbridge, Joran Van Ginderachter and Tim Kilic are working with local architecture firm Square Feet Studio to design the space.
The restaurant from Todd Ginsberg, Shelley Sweet, and Jennifer and Ben Johnson, will occupy nearly 10,000 square feet of space at 85 Georgia Ave. Wood's will include a patio with outdoor seating and a view of meat being smoked onsite.
Named for one of the first churches to serve the Summerhill community immediately following the Civil War, it will use wood-fired pits to prepare items such as whole hog and brisket barbecue.