Beginning tomorrow evening, The Optimist and Oyster Bar at The Optimist will join JCT. Kitchen and No. 246 in Chef Ford Fry’s lineup of restaurants.
Both The Optimist and its more casual neighbor, Oyster Bar at The Optimist, will serve sustainable seafood prepared under the direction of Chef Adam Evans, most recently of JCT. Kitchen.
The Optimist, named by Fry’s father for a child’s small sailing vessel, will serve lunch and dinner from wood-burning oven and grills. Options include crispy day-boat flounder with ricotta gnocchi, field peas and grilled lemon and duck fat poached swordfish with pickled sweet peppers and crispy pancetta. These can be paired with wines from coastal regions or beers from American port cities.
The adjacent Oyster Bar will feature a raw bar and serve items such as Maine lobster rolls and smoked haddock chowder. The bar will offer “oyster backs,” cocktails created to pair with raw bar specials, and a daily punch-by-the-pitcher special.
The interior design of both spaces echo the theme with a coastal design by Smith Hanes. According to a press release, Oyster Bar is intended to evoke “the free psyche feel of 1970’s Venice Beach” with booths covered in wetsuit fabric and a surfboard-shaped oyster bar.
The Optimist accepts reservations and walk-in seating is available at The Oyster Bar. Valet parking is available Thursdays-Saturdays.
914 Howell Mill Road, Atlanta.
The Optimist: 5-10 p.m. Sundays, 11:30 – 2:30 and 5-10 p.m. Mondays-Thursdays, 11:30 a.m. – 2:30 p.m. and 5-11 p.m. Fridays, 5-11 p.m. Saturdays.
Oyster Bar: 5-10 pm.+ Mondays-Thursdays, 5-11 p.m.+ Fridays, 3-11 p.m.+ Saturdays, 3-10 p.m.+ Sundays.
–by Jenny Turknett, Food and More blog