Graft will open this month in Grayson in the space that once housed the Stillwater and Grayson House Restaurants. This farm-to-table spot is named after horticultural grafting, the joining of two plants. Owner Ashley Clemence says at Graft Restaurant they hope to unite, or graft, food, wine and community.
The kitchen will be headed up by chef Blake Hargroder, who has worked at Two Urban Licks and with local chefs including Richard Blais, Kevin Gillespie and Scott Serpas. Hargroder will rely on produce from local farmers to develop a seasonal menu, which will change about every three weeks. Initial offerings will include items like Brasstown Beef hanger steak with chorizo hash, Atlantic porgy with grilled scallops and citrus gremolata and a double-cut pork chop with white bean puree and snow peas.
In an effort to unite the food and wine, as the restaurant’s name suggests, wine pairings will be offered for menu items. Clemence says she has curated a wine list that will help diners “re-experience their palates” with unique varietals and new food pairings. Graft will also offer house-infused cocktails and a select list of local craft beers at its copper-topped bar.
The 100-year-old structure which houses the restaurant has been renovated over the last eight months, exposing original wood and removing interior walls to create a larger dining space. Graft’s side patio now seats close to 35 people and overlooks its edible landscaping, which includes a large fruit and vegetable garden.
Clemence says Graft is designed to be a “value-driven community restaurant” that offers Grayson an alternative to the franchise eateries that dominate the local dining scene.
4:30-10 p.m. Sundays-Thursdays, 4:30-11 p.m. Fridays-Saturdays. 516 Grayson Parkway, Grayson. 770-338-9001. $$.
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Chef Lance Gummere joins Bantam & Biddy team
Burger 21 locations coming to Alpharetta and Buford
Celebrity Waiter Night at STK