City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP
City & State or ZIP Tonight, this weekend, May 5th...
City & State or ZIP

Restaurant news updates

A few crumbs here and there:

1. Bill and Micro P. over at Covered Dish broke the story that Pacci Ristorante will open adjacent to Midtown’s new Palomar Hotel in May. According to the restaurant’s publicist, this “Piemontese-style steakhouse…will offer the flavors and timeless elegance of Northern Italy.” (Wonder if they’re actually going to use Piedmontese beef.) Executive Chef Keira Moritz, formerly of Puccini & Pinetti in San Francisco, is a Georgia native. This is the second major Midtown restaurant announced from San Francisco’s Puccini Group, the folks behind Livingston in the Georgian Terrace. 

2. I spoke with Joe McCarthy, the former Capital Grille and Houston’s exec who signed the lease on the former Globe space in Technology Square. He says the name “Waterhaven” is not yet a go (lawyers need to sign off) and that’s he’s targeting a summer opening. The Globe’s minimalist look will go. “It was very austere, so we’re going to warm it up a bit,” says McCarthy. Remember: the new spot will be a “farm-to-table concept.”

3. It looks like the former Vine space at 1190 North Highland Ave. in Virginia Highland will become a barbecue restaurant.  A legal ad in the Atlanta Journal-Constitution reveals that new owners are applying for a liquor license for that location for a restaurant that seemingly will be called “Barbecue.”

3 comments Add your comment

Steven Josovitz

March 12th, 2009
5:49 pm

John, It is actually going to be Low County BBQ. Slight variation of BBQ.


March 14th, 2009
9:09 pm

We will be called, “d.b.a. Barbecue”. We will be a neighborhood restaurant featuring barbecue and Southern comfort food with a full bar and full service. “d.b.a. Barbecue” will be open for lunch, dinner, and weekend brunch. Look for us in late May 2009.


June 7th, 2009
10:39 am

Orderered their 1/2 rack of baby back ribs…last 6-6-09 night
The wrere the very very very dry……if there was quality control or a kitchen manager
overseeing the quality of their ribs… I don’t believe they wern’t doing their job..
For this restaurant to survive it better kick up their quality control many nothches..
Frankly totaly disapointed with the ribs that were sold to me.
I hope they didn.t try to pass this stuff off on a “to go” customer to save money instead of throwing out these ribs to save money.
Where is Chef Ramsey (Hell’s Kitchen) when we need him?