Opening this fall next to Condesa Coffee in the Old 4th Ward, Baked will be a casual lunch and dinner restaurant serving traditional Southern fare like fried chicken, as well as lighter dishes like pecan-crusted tilapia with peach-basil salsa.
Scott Bianculli and Chuck Beard opened the original location in East Cobb in 2012 first as a gourmet take out concept (they later added a dine-in option). The in-town outpost will have expanded hours to include early lunch and late dinner and offer burgers and tacos. Most meals come with a choice of two sides like sautéed Brussels sprouts and sweet potatoes. Everything is cooked to order and hormone- and antibiotic-free.
On occasion Baked will feature multi-course, prix fixe dinners benefiting charities like the Giving Kitchen. These dinners may include more elaborate items such as tuna crudo with chile and crushed pineapple or gnocchi Bolognese. There will also be a bar with wine, beer, and cocktails.
“So many restaurants start in town and move out to the suburbs. We were born in the ‘burbs and are expanding in,” says Meg Ross, director of marketing. “There are some other Southeastern cities on our radar for expansion, too.”
