Murphy’s launches new concept, Paces & Vine, in Vinings

Chef Ian Winslade to serve ‘neighborhood comfort food’
Duck steak with wild rice and cherry jus
Duck steak with wild rice and cherry jus

Photos courtesy of Ian Winslade

It took Tom Murphy thirty years, but he’s finally expanding his empire. The founder of Murphy’s in Virginia-Highland got his start selling hot dogs in Peachtree Battle. He opened Murphy’s as a basement deli and eventually grew it to the comfort food spot it is today. Come mid-September, Murphy, executive chef Ian Winslade, and director of operations Dave Green will open a spinoff restaurant called Paces & Vine at 4300 Paces Ferry Road in Vinings Jubilee, previously occupied the Garrison’s Broiler & Tap.

The menu is still in the works, but may include items like Gulf red snapper on the plancha, sweet potato ravioli, tuna carpaccio, grilled octopus, and fettuccine with wild mushrooms. We spoke with Winslade about his plans for the restaurant.

How will Paces & Vine be similar to Murphy’s? Tom Murphy is a significant part of it. We want to build off of his reputation. What we’re trying to do is take the best things at Murphy’s and bring them to a new spot in Vinings. We’ll expand the concept while making it still resonate with people who know Murphy’s. It’ll be a simple, modern, fun, friendly restaurant—a great neighborhood institution with great comfort food.

How will it differ from Murphy’s? We have opportunities to bring some new ideas to the table. Two years ago at Murphy’s, we got a solid fuel char broiler that operates like a huge, industrial Big Green Egg. It imparts amazing flavor—a smoky quality to fish, vegetables, and meat. We’ll be using that more and installing a plancha for more dimension of flavor.

What will be on the Paces & Vine menu? A lot of shared plates, and a good abundance of fish dishes. We’ll take the brisket at Murphy’s—one of the most popular dishes—and modify it slightly. We’ll have brunch, lunch, and dinner. Our calling card has always been brunch. [Items may include:] potted salmon rillettes with salt and vinegar potato chips, Jonah crab cake with black pepper emulsion and shaved fennel salad, and shrimp scampi with smoked tomato risotto, kale, and mustard greens.

Will you be in the kitchen? Yes, I’ll be overseeing at both. We have a great chef de cuisine at each. Austin Rocconi (from Montaluce in North Georgia) will be at Paces & Vine, and Ricky Navas has been at Murphy’s for three years.

What do you have planned for the bar program? It’ll be a wine-centric program with wine by the glass and by the bottle, put together by our Murphy’s wine buyer Leslie Johnson. I see it as being nice and approachable. We encourage tastes. There’s no retail wine space. We’ll also have a simple but very good craft cocktail program.

What does the space look like? It’s 4,800 square feet, plus a covered patio. Garrison’s was really dark; we gutted it. We have a strong affinity to the natural-esque, country feel. It’ll be a beautiful, relaxed, warm, comfortable, and inviting environment. Windows open up to the patio. There’s a lot of painted brick, a fairly rustic wood ceiling, wood floors, custom banquettes, and arches. It’s all kind of a creamy gray and soft blue color scheme.

Why did you and Tom decide now’s the right time to open a second restaurant, and how did you choose Vinings? The location has the same qualities as Murphy’s in Virginia-Highland. It’s a beautiful neighborhood. The shopping scene works well for the type of food we’re trying to represent. You’d have to ask Tom, but he’s been saying now he finally has the place to do it, his children are grown up, and he’s excited to try some new things.

Where does the name Paces & Vine come from? We have a big affinity for wine; Vine celebrates the grape. Paces because it sounded really good with Vine, and it’s located in the Vinings Jubilee shopping center [on] Paces Ferry.