— 5Church, the Charlotte-based restaurant that opened a Midtown outpost last month, has added lunch service to its repertoire. Open Monday through Friday from 11 a.m. to 3 p.m., 5Church is serving entrees, sandwiches, and salads from executive chef RJ Cooper. While the restaurant covers the broad “new American” spectrum, the midday menu offers some distinct regional flair with Southern-fried steak and mushroom-pepper gravy, a “Georgia Reuben” (smoked turkey topped with comeback sauce, coleslaw, and Swiss cheese from CalyRoad Creamery in Sandy Springs), and a shadylane salad (bibb lettuce, grilled peaches, Vidalia onions, candied pecans, and poppyseed dressing).
— Jay Swift is launching an oyster happy hour at Noble Fin, his Peachtree Corners seafood house. Each Friday from 5 p.m. to 6:30 p.m., beginning August 5, the restaurant’s bar will serve its selection of bivalves for $1 a piece. “I love being able to share my passion of oysters with the Peachtree Corners residents, and this will be a great way to get to meet new people and for residents to mingle among each other,” Noble Fin chef de cuisine Jeb Aldrich says.
— Grant Park’s Republic Social House has launched a new menu for lunch and dinner. While there are still entrees, sandwiches, soups, and salads, the restaurant is focusing more on small plates “for guests to enjoy for regular hours and late-night dining.” Among the new dishes is a plate of Southern-style smoked pork bites, which is comprised of “Southern-battered” smoked pork ends, barbecue sauce, and ranch dipping sauce.
• All Menu Porn [EATL]