Local Three partners, Chris Hall, Todd Mussman, and Ryan Turner confirmed today that they are opening a new restaurant in East Cobb with Muss & Turner’s operating partner, Chris Talley.
Called Common Quarter, it will be located in the former Chepe’s Mexican Grill space on Johnson Ferry Road.
“We signed the lease last week,” Turner said. “And the partnership agreement was signed with Chris Talley, who will be an equal share partner.
“As far as the meaning behind the name, we have Common, which is a place open to all, and quarter is four equal shares. It’s also our fourth concept, if you include Eleanor’s.”
Talley is working with Atlanta design firm ai3 to create his “dream restaurant,” Turner said. The current plan is to open midsummer, with sit-down lunch and dinner service.
The chef and menus are yet to be determined but will include elements of Muss & Turner’s lighter fare at lunch and Local Three’s entrees at dinner.
“Chris is from St. Simons and has an affinity for coastal cuisine, so there will that element,” Turner said. “But we’re going to do our best to understand what people in the area want, and give them our version of that. And we’re going to make sure we’re a place where families feel at home.”
Grecian Gyro, which celebrated its 30th anniversary last year, is set to open its fifth Atlanta location on Chamblee Dunwoody Road in May. Founder Nick Koulouris opened the first Grecian Gyro in 1982 with $50 and a secret sauce recipe. Now under the ownership and direction of his sons, George and Pano, the franchise still abides by the Koulouris family motto, “Go Greek Once A Week.”
Antico Pizza’s Giovanni diPalma has arranged a partnership with Morelli’s Gourmet Ice Cream & Desserts to develop seven flavors of gelato that will be available at diPalma’s restaurants and a new gelateria, slated to open this spring.
Morrelli’s owner Donald Sargent, who said he’s a big fan of both diPalma’s pizza and the chicken at his new spot, Gio’s Chicken Amalfitano, called the partnership “a match made in heaven.”
“The only thing that could make that great pizza and amazing chicken taste better would be some dessert,” Sargent said.
Asked if he was up to the task of making gelato, Sargent laughed.
“That’s our secret,” he said. “Our ice cream is made with gelato machines, so of course we can do real, authentic gelato.
Pastry chef moves
Pastry chef Karie Brown recently left Chicken and the Egg in Marietta and is now at Woodfire Grill.
Chrysta Poulos has moved from Woodfire to Ford Fry’s soon-to-open King + Duke in Buckhead.
“Sugar-Coated Radical” Taria Camerino will continue to oversee the pastry programs at Fry’s restaurants, including No. 246, JCT Kitchen and the Optimist.
Sadly, while checking on these pastry chef moves, we learned that Brown had been injured, and one of Woodfire Grill’s owners, Nicolas Quinones, wanted to share this statement:
Incoming pastry chef Karie Brown incurred an unfortunate injury while baking bread at Woodfire Grill. She burned her arms pretty badly and has been out since February 23. Doctors advise that she should be able to return for light duty work on March 12. Our first priority is for Karie’s burns to heal properly and with minimal to no scarring, thus we will be minimizing her exposure to any heat sources or strenuous work until her doctor is confident that her new skin is strong and healthy enough. Karie is in great spirits and anxious to get back to work, and so far her doctor is very pleased with the way she is healing.
It looks like Buckhead’s Pie Shop is going south to find a second location to serve up its handmade array of sweet and savory pies, and Inman Park is a good possibility.
— Bob Townsend, Food and More blog