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Muss & Turner crew to take over Joël Brasserie space

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Todd Mussman, left, and Ryan Turner (Credit: Muss & Turner)

Well, that didn’t take long.

Word went out on Friday that Joël Brasserie had closed suddenly. On Saturday Ryan Turner — half of Smyrna’s Muss & Turner’s team — sent out an email announcing that he and partners Todd Mussman and chef Chris Hall would take over the space and open a restaurant called Local Three.

“After 2.5 years of trying to find a home, it is with great excitement to announce that the opening of our new restaurant with Chef Chris Hall is near. Local Three will be located in the in the Piazza at Paces development on Northside Parkway in the former space of Joel Brasserie. We are embracing a unique opportunity to utilize one of the best kitchens in the country to introduce a new neighborhood gathering spot rooted in the same DNA and philosophy of Muss & Turner’s . We look forward to engaging the community with a come-as-you-are atmosphere and “foie gras in your flip flops” ambiance with the seasonal, high quality cuisine at affordable prices alongside value driven wines, craft beers and artisan spirits. Our partner Chef Chris Hall will man the helm at Local Three returning to the neighborhood where he was raised – around the corner on Peachtree Battle Avenue. Formerly Chef de Cuisine at Canoe and most recently helping Jay Swift open 4th & Swift two years ago.”

Speaking of Joël Brasserie, its closing got quite the conversation going on this blog. Many former fans and a few detractors chimed in to argue the merits of this unique restaurant and the meaning of its closure. One poster, identified only as LC, wrote a post that read, in part:

“A as a part of management at the restaurant I want you all to know that we have enjoyed having you as our guests and we certainly wish all of you the best of life. For almost 10 years “Joel” and “Joel Brasserie” attempted and succeeded in producing fine dining cuisine and we had some of the most talented people in the culinary arena. Many of them that came through Joel are now at other establishments through out the world and they would acknowledge that their time at Joel helped them in attaining their future goals. So while the doors may be closed, the kitchen silent and the dishes and wine glasses stored away, a little part of Joel will go forward with all of us, Again, I thank each and every one of you for helping us achieve wonderful things over the past 10 years, I consider you all as family and not just a customer.”

17 comments Add your comment

[...] This post was mentioned on Twitter by . said: [...]

rebelliousrose

June 28th, 2010
9:06 am

*whips out resume*

PT

June 28th, 2010
9:16 am

Terrible location for what they’re trying to do (neighborhood place) but whatever, good luck.

GP Burdell

June 28th, 2010
8:21 pm

I’ve followed Chef Hall from Canoe to Swifty’s and I look forward to what he’s got in store for us at Local 3… Good luck and we’ll lookout for more news about the opening. Cheers!

B

June 29th, 2010
5:28 am

Fantastic location for a neighborhood place!

ATLien

June 29th, 2010
9:34 am

At least they picked a decent name for the place. I’ve steered clear of “Muss & Turner’s” because it sounds like UGA sports bar.

Janie Willis

June 29th, 2010
12:50 pm

Put me on the opening party list, can’t wait!

Puerquito

June 29th, 2010
2:16 pm

@ ATLien: I stay away from Muss & Turner’s because it’s nothing special…

puerquitosucks

June 29th, 2010
4:05 pm

Puerquito. just because it doesn’t have midget stippers and a meth bar like your favorite place, doesn’t mean it’s not special.

Puerquito

June 29th, 2010
5:02 pm

I believe they prefer to be called little people…

puerquitosucks

June 29th, 2010
5:42 pm

rebelliousrose

June 29th, 2010
6:56 pm

Puerquito; I respectfully disagree. I took a friend who is a gourmand to M&T today for the first time and he spent the first part of the (sinfully delicious) meal yelling at me for never having taken him there before. I do miss the old larger size panna cotta, but otherwise, I could eat five more of the sandwiches that I had, the Gobbler.

[...] This post was mentioned on Twitter by Open TableATL, ACityDiscount. ACityDiscount said: Muss & Turner owners will be opening Local Three in same space of the famed Joël Brasserie, which closed last Friday. http://bit.ly/aS2a3W N [...]

Jeffrey

June 30th, 2010
4:33 pm

I have had the pleasure of getting to know both Joel and Ryan. It seems like a passing of the torch to me. I am more than sad to see Joel go and while I enjoy M&T I think they have taken on a challenge. But that’s good and I wish them well.

Really...

June 30th, 2010
6:15 pm

Who cares, their food is ok at M&T but nothing to write home about.

[...] Barcelona Wine Bar & Restaurant would be opening in the just closed Zaya in Inman Park and the news that Local Three will be opening in the shuttered Joel Brasserie, Vetted Atlanta, a new [...]

Monica Ricci

July 17th, 2010
2:54 pm

I hesitate to even say this because I like Ryan and Todd from Muss & Turner’s. In the early days, I was a M & T evangelist, taking friends there every chance I got. Their food used to be REALLY good and although a bit spendy, still worth the 40 minute drive from Roswell. I always got the feeling that Ryan and Todd were committed to high quality ingredients and really focusing on making excellent food worth coming back for. Back in the day they had a lamb burger to die for, and sadly it came off the menu. I suspect that their food is still as good as ever, however, I notice what’s missing in more recent years is the value.

The last time I went there for lunch, I literally paid $14 for a small pulled pork sandwich (Swifty’s Dream) and an iced tea. No side item like homemade chips or fruit or anything. Just the sammy. And not a large one at that; probably a number 8 scoop.

Before you jump on me about you get what you pay for… I have over 20 years in the restaurant business, so I understand that quality ingredients cost more but there’s definitely a sweet spot you gotta hit. I do believe many customers are willing to pay a bit more for quality, but at some point too much is too much.