Former Craft Izakaya general manager Richard Tang has been working on his own restaurant in the Inman Quarter mixed use development, and now he's revealed the team that will helm the kitchen at Char Korean Bar & Grill. Tang tells Eater Atlanta Ryan Catherall is on board as executive chef, and Shaun Byun is in as sous chef. The two helped develop Char's menu with Craft Izakaya's Jey Oh, who served as chef consultant.
Catherall has spent time working for his father, longtime Atlanta chef and restaurateur Tom Catherall, and he most recently cooked at Tom Tom in Virginia-Highland. Byun previously spent time in the kitchen at The Cockentrice, The Spotted Trotter owner Kevin Ouzts's Krog Street Market restaurant.
Tang tells Eater Atlanta he's "looking confidently at the first week of August" for an opening date, and the Char menu is currently being finalized. The restaurant will serve "traditional stuff like bo ssam, sea snail, spicy noodles," along with kimchi-pork belly fried rice, sweet potato tempura, and more Korean barbecue staples. At the bar, Tang says he and his team aren't necessarily "going to go molecular, but we're going to go outside the box a little bit."