Stir House, a vegan and gluten-free stir fry-spot, opens Downtown

Menu includes both chef-designed and build-your-own options


Photo by Heidi Harris

When a dire digestive tract issue forced Antonio Brown to completely revamp his diet, he didn’t even know what gluten was. The former city councilman was already vegan and struggled to find restaurants that could accommodate his dietary restrictions.

“It was incredibly hard to find food. If it was vegan, most times it had wheat or gluten in it, so I couldn’t consume it,” he explains. “Even when grocery shopping, I had to go to four stores to find food I could eat. I knew I couldn’t be the only one struggling.”

A serial entrepreneur, Brown partnered with Ebony Austin (Nouveau Bar & Grill), Phillandas Thompson, and Tosin Adesanya to create Stir House, a casual stir fry restaurant serving all vegan and gluten-free food. Set to open Downtown May 3 in Fairlie-Poplar, it will serve lunch and dinner Monday through Saturday.

Spring rolls

Photo by Heidi Harris

From noodles to rice to vegan meat, seafood, and poultry, everything is cooked in a wok using fresh ingredients. Options include 15 vegetables and five house-made sauces. Proteins range from white quinoa and “shrimp” to chorizo crumble, Daring chicken, Impossible ground beef, spicy Beyond sausage, and “meatballs.” Customers can create their own box with a base of quinoa, rice or fettuccini noodles, or jasmine rice, or order pho with vegetable broth and rice noodles.

Signature items include the A-Town—Jasmine rice with Impossible ground beef, onions, garlic, sweet peppers, red beans, corn, and purple cabbage, topped with a fried drumstick and drizzled with red pepper aioli. Another option is the Khan—rice noodles with Impossible ground beef, garlic, onions, bok choy, sweet peppers, and basil, topped with Daring chicken and Mongolian sauce. Spring rolls, jalapeño hush puppies, and lemon-pepper fried drumsticks are also available. For dessert, expect a carrot cake parfait, peach-apple empanada, lemon pound cake, and pineapple upside down cake.

Strawberry-mint lemonade

Photo by Heidi Harris

Juices are squeezed in house. The beverage list features pear, watermelon, orange, strawberry-mint lemonade, an Arnold Palmer, and a special detox juice for hangovers. “It’s a way for the college students at Georgia State nearby to rejuvenate and rehydrate their bodies,” Brown says. A meal-replacement shake boasts 40 grams of protein.

“Stir House is a way to address healthy, conscious eating. Knowing what you’re eating and the effects it has on your body is of the highest importance,” he says. “Folks should be able to enjoy delicious-tasting food and not deal with side effects from allergens.”

Formerly Fish Bowl Poke, the 1,485-square-foot Stir House space is designed for carryout, although dine-in is permitted. Customers order at a kiosk, and food is prepared to order. Meal plans featuring 10 and 14 meals are available for delivery weekly.

The Khan

Photo by Heidi Harris