clock menu more-arrow no yes

Filed under:

Todd Richards's The Pig & The Pearl Is Now Open

New, 1 comment

The Pig & The Pearl, the highly anticipated raw bar/smokehouse concept from executive chef Todd Richards and the team behind The Shed at Glenwood, is officially open for business. In addition to Richards, pastry chef Megan Brent is on board to craft desserts, and co-owner Cindy Shera is running the cocktail program.

The restaurant does not yet have a liquor license, but the bar is expected to be up and running "very soon." Reservations are available online beginning August 4.

"It's always been our mission to create a place that draws all walks of life to come and eat at our restaurant," said co-owner Todd Martin in a release. "We feel that way at The Shed. So while we want to continue to make artfully prepared and chef-driven food, we still want to make sure it's approachable and fun. If you don't want smoked oysters or sashimi, we'll have some of the most amazing beef brisket in town. And of course, we'll have a great bar where people can hang out after work."

The Pig & The Pearl is located in Atlantic Station at 1380 Atlantic Avenue NW, immediately adjacent to the valet stand and across from the Red 1 stairwell. Lunch and dinner are available Monday through Thursday from 11 a.m. to 11 p.m., Friday and Saturday from 11 a.m. to 1 a.m., and Sunday 11 a.m. to 11 p.m.

Local firm ai3 was in charge of the restaurant's design. It features whitewashed brick, touches of patina metal, and weathered wood, and has seating 160 guests. There is a large central bar area and an inverted outdoor patio for tables. The raw bar serves as the centerpiece, and the hardwood smoking pits are enclosed outside of the restaurant.

Check out the full menu right here.

· All Coverage of the Pig & the Pearl [-EATL-]
· All Certified Open Coverage [-EATL-]

The Shed at Glenwood

475 Bill Kennedy Way Southeast, , GA 30316 (404) 835-4363 Visit Website

Sign up for the newsletter Sign up for the Eater Atlanta newsletter

The freshest news from the local food world