Courtesy of Ladybird
The yellow umbrellas are familiar. The neighborhood is new. Ladybird Grove & Mess Hall’s second location is now open in the Star Metals District in West Midtown. The big draws: 8,000 square feet of outdoor space and two hours of free parking.
Located on 11th Street, intentionally missing stretches of roof leave the restaurant open to the sky. Trees planted through concrete and vines growing into the structure bring the outside in. Guests can gather at the 50-seat, 360-degree central bar, at communal beer garden tables, or line up at an Airstream bar, dubbed Midnight Rider. A stage and 12-foot screen showcase the entertainment.
“The layout is so much different than anything I’ve seen in the 20-plus years I’ve been working in the industry,” says executive chef Dan Diersen.
Courtesy of Ladybird
For him, five years overseeing the kitchen at the original Ladybird on the Beltline’s Eastside Trail, which opened in 2014, prepared him for something new. Though 90% of the menu will be the same, he’s using his learnings from Fox Bros. Bar-B-Q and Woods Chapel BBQ to inspire select offerings exclusive to the Westside. So, in addition to traditional items like smoked brisket pastrami and smoked Nashville wings, Diersen is making grilled beef skewers and a campfire roasted chicken. Lest he forget his origins, Diersen’s pork belly lettuce wraps will only be available on the Eastside, where chef Alex Bradfield now does the cooking. Dogs, too, can get in on the fun with a Bark Ranger special comprised of Puppy Patio Punch made with beef broth and carrot and Dog Bone made of pumpkin puree and whole wheat flour.
Courtesy of Ladybird
Scope the new offerings below.
Trail pack
What’s it is: House-made meat sticks, cheddar crisps, pickles, deviled eggs, trail mix, and a house-made fruit roll-up
Inspiration: “It’s what you’d bring in your backpack when you go hiking. Instead of typical jerky, I did a meat stick with a jalapeno and cheddar sausage flavor from my barbecue background. The fruit leather will be a seasonal rotation. I love pickles, so I added those. We serve it all in a Stanley metal lunch container,” Dierson says.
Courtesy of Ladybird
Campfire roasted chicken
What it is: Half a chicken and roasted root vegetables
Inspiration: “It was one of the first things I ever made for my wife when I took her camping. I dug a hole next to the fire, wrapped the food in tinfoil and buried it to cook. It’s got a wholesome, home-cooking feel,” Dierson says.
Courtesy of Ladybird
Grilled beef skewers
What it is: Grilled beef and Yukon potatoes with herbs and honey oil
Inspiration: “We have a char broiler at Ladybird West Midtown, so I wanted to bring more grilled options here. I figured, ‘why not start with something everyone will know (meat and potatoes)? That’s usually that’s what you eat camping anyway,” Dierson says.
Courtesy of Ladybird
Long Way Home cocktail
What it is: A spirit-forward, stirred cocktail made Duck Club Bourbon, Select Aperitivo, Agnini, and walnut bitters
Inspiration: “We wanted to come up with a bourbon cocktail similar to an Old Fashioned but more elevated and seasonal. This has a rich flavor profile. It’s nutty, slightly tangy, and warming. It fit Ladybird’s adventurous, outdoor-inspired identity. The name came from bartender Matt Kelly who left for six months to do the Pacific Crest Trail. For two nights he accidentally did a full circle and ended up at the same campsite. He called it the ‘long way home,” says general manager Brett Ramsdell.
Courtesy of Ladybird
Ramblin’ Wrecked Patio Punch
What it is: A bright, citrus-forward cocktail served in a pouch. It’s herbal and peachy, made with Pedro Furtivo Blanco tequila, Strega liqueur, house made Honey Peach Cordial, fresh lemon juice, and orange bitters.
Inspiration: “We wanted to come up with a drink for Georgia Tech since its close by, we assumed we’d see a lot of students. It’s inspired by the Model T escorting their football team on field since 1960s,” Ramsdell says.
Courtesy of Ladybird
