The menu fills an expanded page and includes all the standards, as well as a few “mix it ups,” but nothing that should scare you away (assuming that you don’t mind seafood). For the most part, she left us to our own conversation. She came back to take our orders and then returned a few other times to make sure we had everything we needed. After handing us our menu’s and taking the drink orders, she pranced away just full of happiness. Our server showed up with a smile and an attitude that made you feel right at home. Quickly seated by one of the “Hottie Hostesses” H2S seems to employ everywhere, we settled in and got to business. The rest of the tables were empty and made it feel like a ghost town. At the time, the bar had a few patrons and so did the patio. After all, do we really need reservations for a place like this?Īll that was on display when Papa Buddha and I walked in around 7pm the other night. Take for example the glass door and windowed kitchen they just don’t fit the theme of neighborhood oyster bar. This half-cocked rework gives way to an experience that plays like an poorly spliced movie … it’s not all that horrible, but it is a little disjointed. You might remember Donnaud, as he handled things at Home as well. To provide you your food, Catherall employed Chet Huntley as the GM and Quentin Donnaud as the executive shucker. It’s a little out of place (it blocks the view of the restaurant from the street corner), but does its job. It sits just a few feet off the ground and houses a handful of tables. The one notable addition is the deck outside. Perhaps the tables are different, but it’s hart to tell since Home was a table cloth establishment … Coast goes the route of brown paper. There’s a new paint job and some thematically appropriate artwork, but the remaining items seem the same. Now, just a few months after H2S shuttered the cougarville that was Lola Bellini Bar in favor of the disgusting Cantina Taqueria, they have followed suit with Home and Coast Seafood.Īfter being heavily reworked by previous tenants, the transition from Home to Coast has been minor. It was also no surprise that when Blais left, so too did Home’s business. That Blais up and ran just a few months after showing up was not a surprise (it’s kinda been his m.o.). The restaurant’s brief flirtation with success came when Catherall brought in Atlanta’s darling chef, one Richard Blais. Paces’ previous tenant, aptly named Home, was one such example. The restaurant is operated by Tom Catherall’s Here To Serve, a restaurant group whose fooderies dot our cityscape with thoughts of greatness that always fall short. Coast Seafood & Raw Bar is the current resident, and they’ve set out to fill the void left when Steamhouse Lounge moved to Midtown. Yes, the converted home that housed one of Atlanta’s most notable restaurants (Seeger’s) has gradually morphed from a place of legend and shi shi into an establishment for the more casual dinner. Paces Ferry in Buckhead is choke full of Atlanta’s forgotten culinary greatness.
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