Chef Bea Lewis, the founder of supper series Hush Dinner Club, opens a restaurant called Concept on Georgia Avenue in Summerhill early next year. While the interior is fashioned after a 1950s diner, the food on the menu is distinctly “modern American”.
Chefs Devon Banks (Bacchanalia, the Spence, 1Kept) and Richard Fletcher (South City Kitchen-Avalon) plan to include salads like watermelon and strawberry, along with entrees such as steelhead trout with pineapple-corn salsa and honey truffle glazed chicken on the menu, along with bread puddings and other desserts.
“Devon and Richard are deeply passionate about food and flavor,” Lewis says in the press release. Lewis is “confident” Banks and Fletcher will create “thoughtful dining experiences” at Concept through their food.
Banks and Fletcher founded catering and personal chef business Blue Flame Culinary Concepts in 2012.
A tight list of eight wines and cocktails, selected and created by Shannon Evans of beverage consultancy and cocktail pop-up Holy Sip, are planned for the beverage menu.
Lewis began hosting her suppers for Hush Dinner Club in 2013 after moving to Atlanta in order to meet and connect with people who love food. The supper club hosts up to 40 people per dinner at various restaurants around town. Lewis also founded Atlanta Meal Prep, a service offering paleo, keto, and Whole30 prepared meals.
Eater Atlanta reached out for more details.
Concept, located next door to forthcoming Redacted bar, also joins soft serve shop Big Softie, Little Tart Bakeshop, Hero Doughnuts and Hot Dog Pete’s, Junior’s Pizza, Little Bear, Halfway Crooks Brewing, D Boca N Boca, Woods Chapel BBQ, and a third location of Hodgepodge Coffeehouse on Georgia Avenue. Chefs Parnass Lim Savang and Rod Lassiter should open Talat Market on the edge of Summerhill later this summer.
59 Georgia Avenue SE, Atlanta.