The founders of 18.21 Bitters are opening a BeltLine cocktail and coffee bar

Stop in this fall for coffee, pastries, vintage spirits, and more
A rendering of George

By Reiner White Design Studios

18.21 Bitters founders Missy and Kristin Koefod

The Atlanta BeltLine Eastside Trail’s under-construction extension past Irwin Street is already bringing new businesses to the area. 18.21 Bitters founders Missy and Kristin Koefod are opening a cocktail and coffee bar, tentatively called George, along the new portion of the trail between Krog Street Market and Studioplex this fall. The 2,300-square-foot space will be part of a new building across from Bell Street Burritos.

“We’d been looking at doing a bar concept for a while but hadn’t found the perfect spot. The developer is a friend of ours, and we live right there,” Missy Koefed says.

The name George comes from a dog the Koefeds admire at Inman Park Pet Works. “We were trying to come up with a name and everything seemed a little too contrived,” she says. “We had a few too many drinks and said ‘Screw it, let’s call it George!’”

George will be divided into two mini concepts. The front area will act as a cafe where Atlantans can enjoy coffee and pastries in the morning, and wine, charcuterie, and cocktails in the evening. “It falls somewhere between a French café and an Italian aperitivo café,” Koefed says. It will have a natural, airy look and offer three draft cocktails (such as a Negroni or an Aperol spritz) that will change quarterly.

George’s Blanche Devereaux: An egg white, rose, and germanium cocktail with gin and white jasmine and grapefruit shrub

Photograph courtesy of Missy and Kristin Koefod

The back of the space will be a darker, den-like craft cocktail bar featuring vintage drinks such as a vesper, crafted with aged spirits that were made anytime from the late 1800s to the 1960s. There will be five rotating vintage offerings and about 20 other spirit-driven cocktails, such scotch with Szechuan and citrus shrub, and Absolut Elyx vodka with jalapeno-lime-cilantro syrup, absinthe, and lime juice. During happy hour, guests can opt for a custom creation based on their preferences, and if they like it, the recipe will be kept on file for future visits.

Those who prefer beer or wine can choose from five local brews (all bottled or canned) or French and Italian wines by the glass. In a VIP room in back, there will be curated cocktails made with unique spirits, such as obscure bottles of chartreuse made by French monks. “It’s going to be really innovative,” Koefed says.

And of course, given its BeltLine digs, patio seating will be available.

Photographs courtesy of the Koefods