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Dine Without Reservations at Gunshow?

Kevin G

Many reviews of Kevin Gillespie’s innovative restaurant Gunshow give high marks to the food while wondering about the dim sum-style rolling cart service — especially since it can be difficult to get in the door without a reservation.

But today comes word that the restaurant recently installed something called the “Kitchen Counter” — a bar-like area that seats up to 10 people and faces the chefs’ work table. The counter is for walk-ins and single diners only and cannot be reserved.

“We are making some small changes to better accommodate walk-in guests and our neighbors,” says Gillespie. “We have listened to what people want and are working to be better.”

The Kitchen Counter replaces Kevin’s Table, which was available only by reservation.

Have you dined at Gunshow? Is the counter good news?

924 Garrett Street, 404-380-1886, gunshowatl.com.

— By Bob Townsend, for the AJC Food & More blog.

8 comments Add your comment

Slim with the tilted brim

December 3rd, 2013
10:10 am

By the looks of things no one really cares…..for Gunshow counter or no counter…

art

December 3rd, 2013
5:30 pm

I hate to say it but this place smacks of self-indulgence. It’s one thing to invite a person into your home and do whatever the heck you want; it’s quite another to do the same and charge for it.

quake

December 3rd, 2013
5:53 pm

The food was great. It’s always good to start with a positive, right? The speed in which it was served, accompanied by the not so thinly veiled threat of, in reference to the food being served DimSum style that “if you like it, get it now, it may not be back around later on” was not great. It made the evening stressful and rushed. Not the place you want to go to if you want to relax and enjoy a good meal. If you are in a rush, or have to catch a plane or your pants are on fire, then Gunshow is for you.

Meredith in Reynoldstown

December 3rd, 2013
7:03 pm

I love Gunshow. Have been there a few times. The food is fantastic, the service is excellent (cooks coming out and offering their creations without in any way pressuring you)… and I like the pace and flow of food and drinks. I’m confident that Gillespie will continue to improve as he innovates.

Mark

December 4th, 2013
11:58 am

I continue to be amazed at how change and innovation-phobic much of the “foodie” crowd in ATL can be. Gunshow is different. But in this case, if you can drop your preconceived notions, it’s also one of the most exciting, and rewarding food concepts in ATL, and even nationally. I’ve eaten there a half dozen times so far. Every time I’ve gone, I’ve had at least one, and often more, dishes that were truly sublime, absolutely the equal of anything coming out of the kitchens of Optimist, Bacchanalia, Rathbun’s, etc.

I have a hard time understanding the anxiety that quake describes. No one is threatening you! You eat what you want and bypass the rest. There’s always another round of something coming out. As long as you don’t get all OCD about “oh my gosh, I missed number four on the menu and it’s almost the end of the meal” and just enjoy the excitement and anticipation of what might come next, it’s an adventure, not an ordeal. And I’m not sure where the “rushed” comes from either. I’ve had long, leisurely meals there and never felt any pressure to “move along now.” Again, it’s all about “going with the flow.”

And as for self-indulgence–really, art? I’m not sure how having four highly talented chefs working their a@# off every night, bringing the food to you personally, and explaining what the thought process was and how it was prepared is selfish. Let’s compare: when was the last time that Adam Evans came out of the Optimist kitchento explain the concept behind the daily special? Doubt you’ll find Annie Quatrano dropping by the table to tell you about the new produce she just sourced. Have Kevin Rathbun pull up a chair at your table, pour a glass of wine, and talk about the restaurant business? Not so much. Compare what Kevin Gillespie did with his Top Chef fame with what his co-finalists did. You think that Brian Voltaggio is anywhere within 25 miles of the Range kitchen while you’re eating (certainly not the two times I’ve eaten there)? But KG is there, night after night, gracious, happy to sign a menu or pose for a picture, and producing some of the best restaurant food anywhere in the Southeast.

So to the critics, give it another chance. Try it on a Tuesday night when it’s less crazy. Go with the flow. Don’t worry about what’son the menu. Just enjoy what comes out and the people who produce it.

art

December 4th, 2013
1:08 pm

Mark, I have to admit, you make some points that I hadn’t thought about.

Mark

December 4th, 2013
2:16 pm

@art: I’m probably over the top in my enthusiasm, but I would say, go on a quiet evening, maybe on the late side when the staff is starting to relax, and chat them up as they do their thing. It’s really a fun experience, unlike anything else in this area. Have fun!

quake

December 5th, 2013
12:11 pm

Mark — I’m happy your experiences were better than mine. I’m sure we’ll eventually try it again, with the prior knowledge and experience that their pacing my be a little faster than what we’d prefer.