Look Inside Tupelo Honey Cafe's First Georgia Outpost

Tupelo Honey Cafe first opened in downtown Asheville in 2000, and in the 16 years since, it's become a Southern staple. One location has expanded into a 12-restaurant chain across North Carolina, South Carolina, Tennessee, and Virginia. On Monday, June 20, Tupelo Honey adds a fifth state to its roster when the Sandy Springs outpost officially opens for business.

Located in the Sandy Springs Gateway development at 4600 Roswell Rd., Tupelo Honey's 13th restaurant will cover 6,800 square feet and offer seating for 163 inside, plus another 43 on the patio. The decor features works from local artists Helen Durant, Craig Ford, Katherine W. Linn, Lisa Moore, and Nancy B. Westfall.

Tupelo Honey Cafe will initially open for dinner, Sunday through Thursday from 4 p.m. to 10 p.m. and Friday and Saturday from 4 p.m. to midnight. Weekend brunch service will begin on Saturday, July 16, and lunch will follow on  Monday, July 18. Take a look around the space via the photos below.

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The side dining room at Tupelo Honey Cafe.

Jonathan Phillips/Eater Atlanta

Nancy B. Westfall's paintings of chairs adorn a wall in the side dining room.

Jonathan Phillips/Eater Atlanta

Foks and knives straight out of your Southern grandmother's silver set.

Jonathan Phillips/Eater Atlanta

The main dining room at Tupelo Honey Cafe.

Jonathan Phillips/Eater Atlanta

More Southern imagery: Screen doors hang over booths in the main dining room.

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A beehive pays homage to the restaurant's name.

Jonathan Phillips/Eater Atlanta

The fried chicken tower comes with four pieces of chicken that are brined and coated with "bee dust,"  biscuits, blueberry jam, and two sides. In this case, okra and corn souffle.

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A wall covered in classic Southern china.

Jonathan Phillips/Eater Atlanta

Lisa Moore's painting of a barn is meant to add an "ethereal and dreamlike vibe" to the space.

Jonathan Phillips/Eater Atlanta

The bar at Tupelo Honey.

Jonathan Phillips/Eater Atlanta

Another reference to the restaurant's name, the bartop is finished with a honeycomb design.

Jonathan Phillips/Eater Atlanta

The watermelon mule, a Southern play on the Moscow mule, is made with Old Forester bourbon, fresh pressed watermelon juice, and ginger syrup.