Angus Brown and Nhan Le, the chefs who made their names during late nights at Octopus Bar, are working on a new venture. The duo will walk away from Lusca later this year, and taking its place will be Ama, right along the BeltLine in Virginia-Highland. The wood-grilled seafood restaurant is on track to open this spring, and the team is ready to release a few more details.
- In addition to the grilled seafood, Brown's menu will include a variety of crudo, pasta, charcuterie, and seasonal vegetables. There will be an oyster bar, as well.
- Design of the space will be "clean and minimal," with brick walls, worn wood, and white accents framed by the existing steel bones of the building. A giant octopus is painted on the wall at Lusca, but Ama will feature a 12-foot, metallic gold alligator, suspended upright and scaling the wall.
- The BeltLine-adjacent patio will offer views of the Atlanta skyline and Ponce City Market.
- Lusca head bartender Timothy Faulkner will run the bar program, serving cocktails that are "elegantly austere and offbeat." Lusca sommelier Lauren Walton is in as wine director, and her list will highlight small-production bottles.
- Dinner will be served nightly, and brunch on weekends. The kitchen will remain open until 1:30 a.m.
Ama is moving into the Paris on Ponce building at 716 Ponce de Leon Place NE. Lusca will remain open in Brookwood Hills until June and then will be transformed into a catering facility.