Atlanta restaurant veteran Tim Stevens, formerly of Cook Hall in Buckhead and the Buckhead Life Restaurant Group, is set to open From the Earth Brewing Co. at 1570 Holcomb Bridge Road in Roswell in Sept. 2017.
Billed as “the first farm to table brewpub in Roswell,” it will feature a mix of “locally sourced cuisine, world-class beer and craft cocktails.”
Atlanta chef Kevin Rathbun, who is partnering with chef Peter Kaiser at the new Kaiser’s Chop House in Sandy Springs, is among the investors in the concept.
Atlanta brewmaster and SweetWater Brewing Co. co-founder, Kevin McNerney, who is currently brewing at 5 Seasons in Sandy Springs, is onboard as the head brewing consultant.
Stevens hired architecture firm Office of Design of Decatur, and worked closely with Danny England, AIA and interior designer Morgan Ellington, NCIDQ on the project.
An executive chef and brewmaster are yet to be named.
More details from today’s announcement.
Throughout the space, the design blends an industrial atmosphere with organic and inviting elements. Reclaimed wood, steel, concrete and fabric tufted booths with burnt red leather benches define the main dining space, able to accommodate up to 100 people. A separate semi-private room holds up to 12 people and is magically lit with a custom-made, rustic wine barrel light fixture. Guests will enjoy viewing the exclusively designed brewery equipment by Craftwerk Brewing Systems, a manufacturer of high quality brewing systems utilizing the latest brewing technology, combined with expert craftsmanship.
“The cuisine and the well-balanced beers at the brewpub is a vision I’ve had for quite some time. I want it to come full circle: sourcing our product as fresh and as local as we can. We want to give back to our local food partners, one way is by giving our spent grain from brewing to local farmers to feed their cattle and animals. We will also incorporate that spent grain in our house-made breads and even plan to make dog treats for our four-legged patrons. We want to become a part of this community in every way possible,” says Stevens, who has been in the restaurant scene his entire career.
Starting out at the age of fifteen, his first job was waiting tables in an upscale retirement home in his hometown of Clearwater, FL. He worked at a few restaurants along the way before moving to Atlanta to join the Buckhead Life Group. With his gained experience at the Buckhead Diner, he was hired at Nava as a Manager and seven months later, was promoted to General Manager. It was there Stevens met world renowned and award winning chef, Kevin Rathbun.
The two grew up in the Atlanta restaurant scene together and maintained their friendship, with Stevens having great admiration for Kevin’s drive and passion for good food. “Kevin has always been someone I have greatly respected and I knew he would understand the passion I have for the brewpub”, says Stevens.
After a few discussions about Stevens’ vision for the brewpub, Kevin and his wife, Melissa, became investors in the From the Earth concept. “We have always trusted Tim’s judgement and expertise in the industry, so becoming investors was something we were happy to do. We want to see him succeed doing what he loves to do,” says Rathbun. Additional investors include Mark and Carole Perrone of Lawrenceville; Chase and Erin Tatham of Smyrna; Dan and Janie Kossak of Brookhaven; and Steven Bruce of Denver, CO.
In addition to a palette-watering menu, which includes seasonal items such as Coldwater oysters with gin and tonic mignonette; Drunken mussels with garlic and jalapeño IPA broth; homemade pretzel bread with wholegrain beer mustard; a From The Earth Burger and 5-cheese grilled cheese, From the Earth plans to open with 6-8 rotating beers.
Veteran Brewmaster and SweetWater Brewing Company’s co-founder, Kevin McNerney, has been instrumental in the design and setup phase of the concept with his expertise in all things beer. McNerney is onboard as Head Brewing Consultant, a relationship From the Earth hopes to continue for years to come.
They are currently perfecting their Pale Ale with 6.2% ABV [alcohol by volume] with tropical notes, and an IPA at 7.5% with a heavy dose of dry hopping, a Porter, and a Lager. They are also testing out two non-alcoholic drafts and will have four rotating local taps from Georgia breweries.