Courtesy of Summerland
On July 22, chef and restaurateur Anne Quatrano is debuting a restaurant rooted more deeply in her own life than any she’s done before. Called Summerland, the breakfast-and-lunch spot takes its name—and much of its spirit—from Quatrano’s farm in Cartersville, a place she returns to repeatedly in both design and menu.
“This is the most personal space I’ve done,” she says.
Located at the new Upper West Market, Summerland offers both counter-service pastry and coffee, as well as a full breakfast-and-lunch dining experience. The café will be open daily from 8 a.m. to 4 p.m., with a single all-day menu once the dining room launches.
Courtesy of Summerland
The pastry program will feel familiar to fans of Quatrano’s Star Provisions, yet more elevated. “We’ve gone a little further and a little more refined,” she says, describing a cocoa-nib ganache croissant in place of traditional chocolate. The lineup will include butter croissants, alongside hazelnut praline croissants, pistachio knots, and chocolate layer cake. Group pastry chef Maria Cortina Sainz will be onsite baking for all of Quatrano’s restaurants (including Bacchanalia) in the new pastry kitchen.
Coffee will be supplied by Docent and feature traditional options like cappuccino, lattes, and both hot and iced coffee. Light sandwiches and grain salads will fill a grab-and-go case for those who prefer to snag a seat outside or in the farmer’s market.
Courtesy of Summerland
In Summerland’s dining room, Quatrano leans hard into one of her favorite ingredients. “It’s eggy,” she says simply, noting that the menu reflects her love for breakfast and lunch—and for eggs in particular, which are a major product on her farm.
Expect about 15 items, excluding sides and desserts. Plates range from toasted oats with roasted dates, carrots, and almonds to honey-butter milk toast with whipped ricotta. There will be pancakes made with cottage cheese and blueberry compote and a farmer’s plate featuring soft scrambled eggs, boiled peanuts, avocado, seedy toast, and roasted tomato. There’s also Georgia white shrimp with butter and lemon on brioche toast.
The beverage program is intentionally modest with beer, natural wine from female producers, and a cocktail list limited to one drink with each spirit. However, a slushie machine adds variety with combinations like bitter amaro and grapefruit (available with or without alcohol) and a coffee-based slush featuring cocoa nib and black sesame. Affogato will also be available.
Courtesy of Summerland
Design-wise, Summerland is meant to feel fresh, clean, and lightly feminine, Quatrano explains. A feature wall incorporates recycled wooden fencing from the Cartersville property, white-painted flowers, and a green logo. Quatrano layered in favorite artwork and horse-themed pieces from her house. “I want it to feel like the farm,” she says.
Furniture includes striped cushioned benches, white oak tables, and green chairs, while finishes range from a green-tiled pastry counter to polished concrete floors with a stenciled pattern. The 3,800-square-foot space will seat 56 in the dining room, with select standing tables in the coffee area. Guests can Summerland enter from the farmer’s market as well as outside. Reservations will be available via Resy.
At its core, Summerland is about access—bringing farm-driven food into daily life. “I love the idea of being able to go somewhere and get locally produced food every day,” Quatrano says.
Courtesy of Summerland
