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The team behind the Lawrence and Bon Ton are bringing the New York City-based holiday pop-up Miracle to Atlanta for the second year. Open November 24 through December 24, Miracle is a cocktail bar with over-the-top holiday decorations, holiday-themed drinks, and small plates.
New to Atlanta: Fried seafood in Midtown, vegetarian Italian food in Grant Park, south Indian eats in Decatur, and impressive Korean barbecue in Duluth
Open for less than a year, the Lawrence—a highly anticipated Midtown restaurant and bar by Top FLR veteran Darren Carr and Dinner Party Atlanta founder Patrick La Bouff—is already on its third chef. Shane Devereux (also from Top FLR and its sister gastropub/club Sound Table) was the opening chef. Then Jonathan St. Hilaire, previously a pastry chef and owner of the now-defunct Bakeshop, took the reigns in November 2012. Now, St. Hilaire is gone, and Jeff Sigler, who worked alongside Richard Blais at Element, is in charge.
Patrick La Bouff is easy to pick out among the already-teeming crowds at the Lawrence. He's the guy with tousled hair somewhere between the color of straw and honey, usually wearing jeans and a bow tie, scuttling between tables and bodies and appearing everywhere at once. He may be sorting through the next wave of reservations on his iPad, surveying the dining room for empty seats, and then bussing a vacated two-top. There he is conferring with the chef in the kitchen, now behind the bar, now delivering appetizers, and immediately at the front again, greeting new arrivals. When he sees a familiar face, his normally taut smile relaxes for a moment into a lopsided grin.
There is no sign out front to announce the location of the Sound Table, the new restaurant-club from the owners of Midtown's Top Flr. "The Sound Table" is etched on the side of its building, perched at the intersection of Edgewood Avenue and Boulevard in the Old Fourth Ward, but the words pale next to a stately mural of Martin Luther King Jr.'s visage. Park in the scruffy lot next to the building, then walk around to the front and pull open the black door flanked by large windows.
Part of what made Top Flr special when it opened in the summer of 2007, around the corner from Mary Mac’s Tearoom, was its ingenious floor plan: a sliver of a bar and a mysterious dining room accessible by a steep staircase that hid behind a narrow, monochromatic facade. It looked like it belonged in London or Dublin. The interior was mod and dark. And even though there was nothing terribly clever about the food, the dishes felt lean and elemental. The prices were great, too, and the bartenders knew how to keep the clientele interested.