Here are the stories that made a splash in the Atlanta food world this week.
An East Atlanta restaurant with an impressive pedigree now has a name.
Banshee is being launched by former employees of Ford Fry restaurants and Wrecking Bar, including partner and general manager Peter Chvala, partner and executive chef Nolan Wynn and partner/bar managers Katie McDonald and Faielle Stocco.
A Banshee is defined as a spirit that is said to visit a home before someone who lives there is about to die.
“All four of us have spent a lot of time talking about opening our own restaurant and we all feel that if we don’t do it now, it may never happen,” Chvala said in a press release. “In other words, stop talking, start doing. None of us want to wake up one day and wonder what “may” have been, so we are taking a risk and doing something we truly love to do.”
The Paces Property restaurant, which will occupy the former My Sister’s Room space at 1271 Glenwood Ave. SE, will feature a 27-foot bar, as well as 1,000 square feet of outdoor patio space behind the eatery.
Banshee is set to open in late spring.
More metro Atlanta dining news:
—Arnette’s Chop House, the planned Brookhaven steakhouse from Word of Mouth Restaurants, which also owns Haven, Valenza and Vero, is on track to open in late April or early May.
—Fifth Group Restaurants has named Steve Brennan as executive chef at The Original El Taco and Jack McGinn as executive chef at South City Kitchen Vinings. The restaurant group also owns other South City Kitchen locations, La Tavola Trattoria, Ecco, Alma Cocina and Lure.
McGinn, who has been with Fifth Group since 2012, most recently served as executive chef at The Original El Taco. Brennan, who has been with Fifth Group for nine years, has worked at restaurants in St. Louis and the U.S. Virgin Islands.
–Bulla Gastrobar in Midtown is now serving lunch, with new menu items including roasted vegetable brioche, arroz negro, snapper al ajillo; and the fútbol club made with a breaded chicken breast with bacon, marinated grilled chicken, lettuce, tomato, mustard aioli and pan de cristal. Lunch is served from 11 a.m.-4 p.m. Get a first look at Bulla Gastrobar here