Vietnamese-inspired Ba Bellies is opening this winter in Peachtree Corners. Serving Southern classics with an Asian twist, the restaurant is a partnership between Mike Yang, who brings experience from Tom Colicchio’s Craft, and siblings David and Tina Nguyen, whose family owns Nam Phuong. (David also worked at Jean Georges’ Spice Market.)
Both Yang and Nguyen are classically trained and hope to combine their heritage with their experience. “It’ll be eclectic and funky,” Yang says. “Typical Asian restaurants don’t do much seasonality. We’ll have some staples, but want to use what’s fresh.”
For lunch, Ba Bellies will serve soups, banh mi, and Southeast Asian noodle and rice bowls. For brunch, there may be a take on ramen made with poached and strained buttered brioche, as well as a crispy Vietnamese crepe. Dinner offerings will likely be the most adventurous, with sous vide shaking beef, smoky fried rice made with bacon fat, and shrimp and grits made with congee. Yang says he is currently testing a smoked and roasted pig face but is unsure how locals will react. “What if Asians immigrated to the South in the 1800s? It’s about what dishes they would have made,” Yang says.
The restaurant will likely open serving beer and wine only and eventually offer a full bar menu. Yang says he is studying for his Level 2 Cicerone exam and hopes to offer an extensive craft beer program with 10 to 12 taps featuring Three Taverns, Burnt Hickory, and other local breweries. He’ll serve bottled beers from around the South. There will be root beer floats and nitrogen-infused coffee as well.
Located at 6025 Peachtree Parkway, Ba Bellies will feature an exposed metal ceiling, a bartop and communal table made from reclaimed wood, and a large patio. Two glass-paneled garage doors will separate private dining areas. The restaurant will seat 200.