Athens import Maepole is ready to open in Summerhill

The casual restaurant focuses on health and comfort

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Courtesy of Daniel Dent

Chef Peter Dale—owner of the National, Seabear Oyster Bar, and Condor Chocolates in Athens—is bringing his healthy, comfort food spot Maepole to Summerhill. Located across from Wood’s Chapel BBQ at 72 Georgia Avenue Southeast, Maepole serves seasonal dishes in a build-your-own format. When the counter-service restaurant soft-opens next week, it will offer takeout and patio seating. The dining room will open later.

“The Maepole neighborhood in Athens has a lot of similarities to Summerhill,” Dale says. “We love being in a really diverse area near industrial spaces, old homes, and UGA. We love that Georgia State has a lot going on really close to Summerhill. There’s a great community vibe for all ages, and everyone is really friendly.”

Dining at Maepole is all about choice. Step one: Select a base (greens, brown rice, sweet potato, or quinoa). Step two: Choose two sides, including roasted vegetables, whole wheat macaroni and cheese, and chopped salad. Step three: Opt for a protein (shredded pork, black-eyed pea fritters, seared chicken thighs, or tempeh), or pick another side instead. Finally, top it off with sauces like buttermilk, turmeric-ginger, and sriracha-honey.

Vegetable sides

Courtesy of Daniel Dent

Select composed plates are available to avoid decision fatigue, and menu items change five times a year. Beverages follow the elevated health food theme and include hibiscus limeade, iced yerba mate, Figment kombucha, and sparkling Hop Water, which is exactly what it sounds like.

“We love vegetables and delicious, healthy food,” Dale says. “My other restaurants are all at a higher price point. I wanted to do something more accessible and convenient.”

Maepole is focused on sustainability as well. Everything is served in a disposable, compostable container. Dale says the restaurant generates very little trash, as almost everything can be recycled or composted.

The Summerhill restaurant resides in a new building with high ceilings and a covered but airy front patio with picnic tables, fans, and heaters. At full capacity, it will seat approximately 65 diners.

Vegetable sides

Photograph courtesy of Daniel Dent

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