Take a sneak peek at Tom Catherall’s Tom Tom, open in Virginia-Highland

One of Tom Tom's signature dishes and available on the "Catch it if You Can" specials is the whole sizzling catfish, deep fried and topped with a chili black bean sauce. (Beckystein.com)

One of Tom Tom’s signature dishes and available on the “Catch it if You Can” specials is the whole sizzling catfish, deep fried and topped with a chili black bean sauce. (Beckystein.com)

After a brief semi-retirement that saw the demise of the Here To Serve restaurant group he foundedTom Catherall returns to the Atlanta dining scene tonight at 5 p.m with the opening of Tom Tom at 1000 Virginia Avenue N.E. in the Virginia-Highland space formerly occupied by Noche.

Billed as “classic Catherall,” in many ways the concept is an update of Azalea and the original Tom Tom — which in the early ’90s could be counted among Atlanta’s first chef-driven restaurants, celebrated as fun, sexy places where Asian, Spanish and Southern ingredients came together in surprising fusions of flavor and technique.

Tom Catherall, in the dining room of Tom Tom's.(Beckystein.com)

Tom Catherall, in the dining room of Tom Tom’s.(Beckystein.com)

One of Catherall’s best known creations, a whole, sizzling catfish, stuffed with fresh ginger and anointed with chile-black bean sauce, was deeply scored into bite-size morsels that could be picked up with chopsticks.

The dish will make a return as a limited item on the reimagined Tom Tom menu, along with a wide array of starters, small plates and entrees at price points from $4-$14, and $20 weeknight specials for two, such as whole fried chicken with mac and cheese, and paella.

On Thursday afternoon, Catherall was at the restaurant, where he was trying out the brand new kitchen, while a whirlwind of workers were finishing up an extensive remodeling job.

The design by Dillard Pierce Associates, best known for high-end home projects, updates the front bar area, and lightens and brightens the atmosphere of the cozy dining room, with white floor tiles, white-washed brick walls, and soft banquettes.

“I didn’t want the restaurant to look anything like Noche,” Catherall said. “So I said let’s start with a new menu, too. I went with what I think is more current — a bit Spanish, a bit American, a bit Southern, and a bit Mexican.

“We have a lot of share plates, and the tacos we had before, but the entrees are two-thirds the size and less expensive than you’d get at other places. It’s the right size portion you should be eating. And if you’re sharing several things, it’s enough food.”

General manager Chet Huntley, a longtime Catherall cohort going back to the Azalea days, put together the beverage menu, which he said was designed “not to be too left or too right but down the middle.”

It features 10 house cocktails priced in the $10-$12 range, including Tom’s Basil Smash made with Old Tom gin. Look for 30-plus wines by the glass or the bottle ($8-$50), with an emphasis lighter, food-friendly offerings, and a good selection of draft, bottled and canned craft beers ($6-$7).

“It’s great to be part of a new beginning,” Huntley said of starting over with Catherall, after a recent stint as general manager at Dolce in Buckhead. “I’m excited. I opened up this place in 1999 when it was Noche.

“Most our employees here are former Here To Serve employees. And pastry chef Joanie Trotochaud is with us, too, so we’re bringing it back together with Tom.”

Asked if he thought the 2016 reprise of Tom Tom could be considered a return to his roots, Catherall nodded in agreement.

“This is really a mixture,” he said.”If I’d opened Azalea now, this is what it would be. If I’d opened Tom Tom now, this is what it would be. So it’s for 2016, reborn.”

Take a sneak peek at some of the new Tom Tom menu items here.

The Mac Burger- two patties, special sauce, cheese, pickles and spanish potatoes with roasted red pepper sauce. (Beckystein.com)

The Mac Burger- two patties, special sauce, cheese, pickles and spanish potatoes with roasted red pepper sauce. (Beckystein.com)

Roasted beet salad with hazelnuts, blue cheese and arugula at Tom Tom. (Beckystein.com)

Roasted beet salad with hazelnuts, blue cheese and arugula at Tom Tom. (Beckystein.com)

Marinated feta with charred lemon, hummus, grilled pita, olives and extra virgin olive oil at Tom Tom. (Beckystein.com)

Marinated feta with charred lemon, hummus, grilled pita, olives and extra virgin olive oil at Tom Tom. (Beckystein.com)

Yellowtail sashimi, yuzu and jalapeno at Tom Tom. (Beckystein.com)

Yellowtail sashimi, yuzu and jalapeno at Tom Tom. (Beckystein.com)

Grilled sardines at Tom Tom. (Beckystein.com)

Grilled sardines at Tom Tom. (Beckystein.com)

The interior of Tom Tom Tapas & Tequilas in Virginia Highland. (Beckystein.com)

The interior of Tom Tom Tapas & Tequilas in Virginia Highland. (Beckystein.com)

The interior at Tom Tom Tapas & Tequilas in Virginia Highland.(Beckystein.com)

The interior at Tom Tom Tapas & Tequilas in Virginia Highland.(Beckystein.com)

More First Looks:

JP Atlanta

The Mercury, Ponce City Market

O-Ku Atlanta

 

More Here to Serve coverage:

Lawsuit filed against Here to Serve moves forward

Leigh Catherall files for bankruptcy protection for two Here to Serve restaurants

Tom Catherall looks to open Here to Serve restaurants

Here to Serve restaurant closings mark end of Atlanta empire

Restaurant industry nonprofit outlines plan to assist Here to Serve employees

Tom Catherall weighs in on Here to Serve closings

Gallery: Here to Serve restaurants through the years

 

For more stories like this, visit the Atlanta Restaurant Scene blog, like Atlanta Restaurant Scene on Facebook and follow Atlanta Dining on Twitter.

Read the AJC Dining Guide, Atlanta Around the Clock, here.


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