Myles Moody and Rachael Pack are fine-dining hospitality professionals who moved to Atlanta in the middle of the Covid-19 pandemic. They had big plans to start a restaurant group, but as Pack says, “I can’t think of a more inappropriate thing to do than open a fine-dining restaurant right now.”
Instead, they thought about the idea of hospitality and how they could become more engaged with the community on a different level. The result is Kinship Butcher & Sundry. Located in the former home of Goin’ Coastal’s bar area, Kinship will serve as a market and meeting place for neighbors to purchase fresh meat, sandwiches, coffee, and basic pantry items, each sourced from local purveyors, farmers, and artisans.
A sommelier, Pack is selecting organic and biodynamic wines while Moody—who worked at Holeman & Finch and Restaurant Eugene, as well as Eleven Madison Park—develops the whole-animal butchery. There will be Comfort Farms pork, Two Brothers lamb, and Southern River Farms beef. Pack’s cheese case will display local varieties, including tomme from Sweet Grass Creamery. The pair visit every farm they work with.
“We’re trying to bridge the gap where local and organic seem almost untouchable to people. It doesn’t always mean more expensive,” Moody says. “It’s experiential shopping—introducing people to items they haven’t seen before.”
The 1,200-square-foot space will sell staples like butter, milk, and flour, plus four types of sandwiches each for breakfast and lunch. Moody’s brother Connan, who owned Academy Coffee in Irwin Street Market, is consulting on Kinship’s espresso-based coffee program.
Located in a nearly-100-year-old building, Kinship features original terrazzo floors and bay windows. It will offer seating for 12, including some outdoor tables.
“It’s a throwback to the idyllic butcher shop of yesteryear,” Pack says.