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James Beard Award-winning chef Terry Koval, owner of the Deer and the Dove and B-side in Decatur, launched his newest venture: a wine and amaro bar called Fawn. At just 35 seats, its designed to be intimate and inviting. Located next to Café Alsace, it offers a flexible menu easily allowing guests to stop in for a drink and snack, full meal, or dessert and nightcap.

Wonderfully Made Bakery, based out of Peachtree Church in Buckhead, launched in 2024 to foster community among young adults with autism and Down syndrome, giving them a social outlet where they bake and package cookies a few days each week.

A James Beard Foundation Outstanding Wine Program semifinalist, Lucian Books & Wine serves a concise menu of French favorites in an intimate setting in Buckhead. Next year, the Lucian team—led by owners Katie Barringer, Jordan Smelt, and Mickey Mixson, along with executive chef Jason Paolini—will bring their fine fare and hospitality to Old Fourth Ward with the opening of Sargent.

Open 7 a.m. to 7 p.m. during the week and 7 a.m. to 9 p.m. on weekends, Schaf Shop turns over the space in just 20 minutes, converting My Sister’s Room’s massive dance floor into a cozy hangout with booths, high-tops, and a glass skateboard case.

Rosa replaces DBA Barbecue on North Highland Avenue. Owned and operated by brothers Brandon and Zach Hancock, Rosa serves tacos, enchiladas, burritos, and fajitas in a casual atmosphere.

Hospitality veteran and founder of Funwoody in Dunwoody Village, David Abes launched his latest venture this week: a retro sweets store called Good Vibes Ice Cream Shop & Soda Pop. Located a few steps from Bar(n), Morty’s Meat & Supply, Yoffi, and Message in a Bottle, it offers ice cream, brownies, sundaes, milkshakes, floats, and house-made sodas in a bright and colorful space.

Soon after co-owners Ean Camperlengo and Ross Winecoff opened Mothers Best Fried Chicken last December, they were slammed, with lines out the door to Church Street. In a struggling restaurant world full of misses, they’d managed to score a hit.

Nick Leahy—chef and founder of now-defunct Aix, Tin Tin, and Nick’s Westside—is embracing life in the suburbs. He runs Vice Kitchen butcher shop and retail store in Johns Creek, owns cattle, and operates a slaughterhouse called North Georgia Meat Company. Next up: he’s creating two new restaurants at the Market District Crabapple complex in Milton, each utilizing meat from the farm.

Celebrity chef Bryant “Baul” Williams is going back to his roots and opening a breakfast spot named after—and inspired by—his grandmother. Called Betty Sue’s, it is now open next to his soul food spot Binky’s Eatery in Five Points.

For the past 18 years, Rich Clark has focused on seafood, creating four C&S Oyster Bar locations around Atlanta, plus Hugo’s Oyster Bar (which he later sold). Come fall, he’ll launch a new Buckhead steak concept. Called Clark’s Steakhouse, it will reside on the ground floor of the building next to Fellini’s on Peachtree Road.