Travis Carroll of 1Kept signs on as partner and executive chef
Jeff Myers, co-founder of Top Flr and the Sound Table and a former operations manager at the Music Room on Edgewood, has a new restaurant in the works. The yet unnamed space is located at 2233 College Avenue in Decatur, just down the street from Ale Yeah!
Top Flr’s Jeff Myers to infuse new life into Inman Park restaurant
Sunday at 8 p.m. Inman Park restaurant P’cheen quietly closed its doors and will reopen tomorrow. During this brief closure, Jeff Myers of Top Flr and the Sound Table is working with P’cheen owner and executive chef Alex Friedman to reinvent P’cheen’s menu, focusing on sharable plates inspired by Octopus Bar. Proof and Provision’s Nate Shuman is consulting on a revamped moonshine cocktail list.
Earlier this year, we announced that Shane Devereux was leaving his position as executive chef of TOP FLR of Sound Table but remaining partner at the Lawrence. Devereux now says that he's no longer involved in day to day operations at The Lawrence, the much-hyped new Midtown restaurant that opened earlier this year. Starting November 9, Devereux will head to Cumberland Island to do a month-long stint at the Greyfield Inn.
Shane Devereux confirmed today that he's left his position as executive chef at TOP FLR to join Peasant Bistro as partner and executive chef. Devereux had been a central role of a growing group of restaurants that include TOP FLR, the Sound Table, and, most recently, the Lawrence. Devereux explained that disagreements with TOP FLR and Sound Table co-owner Jeff Myers were part of his decision to leave. He remains a partner of the Lawrence.
Tres Bullard of Top Flr puts the art into action
The new breed of cocktail list, with its eccentrically named spirits and esoteric brands, sometimes needs as much interpretation as an overwhelming wine menu. More than ever, serious bartenders have to foster an articulate exchange with customers.
An expanded Top Flr remains intimate
Part of what made Top Flr special when it opened in the summer of 2007, around the corner from Mary Mac’s Tearoom, was its ingenious floor plan: a sliver of a bar and a mysterious dining room accessible by a steep staircase that hid behind a narrow, monochromatic facade. It looked like it belonged in London or Dublin. The interior was mod and dark. And even though there was nothing terribly clever about the food, the dishes felt lean and elemental. The prices were great, too, and the bartenders knew how to keep the clientele interested.