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Three years after launching Buckhead's The Painted Pin, Justin Amick and William Stallworth are opening a “distinguished drinkery, duckpin bowling and gaming parlor” in the Stockyards complex on the Westside.
After opening the Painted Pin in Miami Circle this time last year, Justin Amick and William Stallworth are planning their next concept, The Painted Duck, for Westside’s Stockyards Atlanta development across the street from Miller Union for summer 2016.
The only cheese dip recipe you’ll ever need, plus 6 other things I learned at the Atlanta Food & Wine festival
Thousands of festivalgoers, chefs, mixologists, cookbook authors, and other food and drink authorities descended upon Atlanta over the weekend for the 5th annual Atlanta Food & Wine festival held at the Loews Hotel in Midtown. Organizers Dominique Love and Elizabeth Feichter have put in more elbow grease than the fryers at Popeye’s to rally the region’s most talented culinary minds to our city. Below, a few observations from my time at the event.
It was the year of the city center. With the opening of Buckhead Atlanta, Inman Park’s Krog Street Market, and Alpharetta’s Avalon, restaurants opened in droves. Local chefs got a nod from the James Beard Foundation, a lime shortage caused momentary panic, and one popular pop-up signed on its first brick-and-mortar location. Read on as we remember when.
Justin Amick, an advanced sommelier and the son of Concentrics restaurateur Bob Amick, will soon open his 24,000-square-foot boutique bowling alley and entertainment complex, the Painted Pin, at 737 Miami Circle in Buckhead. The alley is at this time slated to open late next week.
Son of Concentrics Restaurants founder Bob Amick and advanced sommelier Justin Amick is leaving his position as general manager and wine director at the Spence to break away from his family’s business and start his own.
In mid November, chef Zeb Stevenson let it slip that he was taking over as executive chef at Inman Park's Parish, a title formerly held by Edward Russell. Around the same time, word got out that mixologist Arianne Fielder was leaving Article 14 after only a few months behind the bar. Coincidence? It appears not. Fielder, who worked previously as beverage manager at Drew Van Leuvan’s Seven Lamps, confirmed that she has taken over the newly created head mixologist position at Parish, leaving former Seven Lamps lead bartender Leo de Rivera to make drinks at Article 14.
When Top Chef's Richard Blais opened the Spence last year in May, all eyes were on the kitchen, looking for what tricks the liquid-nitrogen-loving chef had up his sleeve. Little did they know, another surprise was waiting right under their very noses.
Justin Amick, the general manager and sommelier of the Spence in Midtown, remembers when, as a child, he ate in a different restaurant every night and stubbornly stuck to well-done hamburgers. They were cooked especially for him by the chefs working for his father, Robert Amick, a cofounder of the defunct Peasant Restaurants group that included the Pleasant Peasant and Mick’s. As a little boy with a loud voice and a fierce competitive streak (I first met him on the playground at the Paideia School, which my children also attended), the middle kid in the Amick family dreamed only of basketball, a sport that won him a full scholarship at Tulane. But after just two seasons as a point guard, he quit. “I discovered good food and good wine in New Orleans,” he told me, discussing his transition from athletics to the restaurant business by way of a short, unhappy stint in advertising on Wall Street. Love was an agent of change too: He married his college sweetheart, with whom he now has a toddler.
ATL Food Chatter: June 28, 2011 (To receive the Chatter and other culinary tidbits directly in your inbox, sign up for our weekly dining newsletter) I reached a pleased Bob Amick on the horn shortly after John Kessler broke the news that Amick and his Concentrics Hospitality are partnering with Richard Blais on a restaurant scheduled to open this winter in the former Waterhaven/Globe space. Here are a few more details that Amick shared: