Photo by Mika Kim
Inspired by family history and the legacy of Southern gathering spots, Mike and Shyretha Sheats—founders of the Plate Sale pop-up—will bring a Southern-leaning restaurant called Mule Train to South Downtown in the spring. It will find its home on Broad Street, offering both lunch and dinner, and featuring a full bar.
“We want to create something that is legacy driven,” says Shyretha, who attended Georgia State University nearby. “This area speaks of that. The buildings are being preserved and the area restored so it feels like old Atlanta but with new ideas, technology, and tenants.”
Photo by Bailey Garrott
The menu is a celebration of Southern flavors, with a seasonal approach and a strong emphasis on collaboration with local growers and purveyors. Diners can expect to see dishes featuring butter beans, peas, root vegetables, fried quail, and whole roasted pork and duck.
“We live in the South. That’s going to be a heavy influence,” Mike says. “I like to piggyback on ancestral recipes and put a new touch on them with what southern food will look like in the future.”
“We’re creating menus with what we’re inspired by one week—what’s bountiful,” Shyretha adds. “[This way,] we are able to surprise our guests, create with intention, and be resourceful.”
Photo by Alexa Rivera
Lunch at Mule Train will offer a “meat and three” power lunch, while dinner shifts to fine casual dining with a menu of 8 to 12 items and a pre-fixe option of 4 to 6 courses. The menu is intentionally flexible, allowing guests to build their own experience—whether that means sharing plates with friends or sampling a bit of everything. This approach echoes the spirit of the Plate Sale, where ordering the whole menu for the table was common.
After all, the story behind Mule Train is rooted in community. Mike’s family hails from Oglethorpe County, where Mule Train was a gathering spot for locals—a place for drinks, barbecue, and connection. This sense of legacy and togetherness is woven into every aspect of the new restaurant.
The space is designed to be welcoming and communal, with about 40 seats spread across 1,700 square feet. The bar opens to the kitchen, creating an atmosphere where guests can feel connected to the action. “It should be open, yet intimate, where you say hello to your neighbor,” Shyretha says. “The music is vibing but also approachable. We want people to feel comfortable.”
Photo by Bailey Garrott
The bar program will follow the same seasonal ethos as the food, featuring small New World wine producers and cocktails made with house-crafted syrups. There will be limited draft options, rotating niche beers, and some large-format beers served tableside.
“I’m inspired by the classics. I like to use those as my base and play with them,” says Shyretha, who brings experience behind the bar. “I like stirred, spirit-forward drinks that seem boozy but have vibrancy to them.”
Mule Train will replace the Plate Sale pop-up; however, the brand will continue, serving as the umbrella name for the Sheatses’ future projects.
Photo by Kwame Kang
