Tag: Ryan Turner
Roshambo, now open in Peachtree Battle, is adding a healthy dose of nostalgia to its diner fare
Chris Hall, Ryan Turner, and Todd Mussman are back in the spotlight, adding to their restaurant empire with the opening of Roshambo, a modern diner in Peachtree Battle.
Local Three team to open a modern diner, Roshambo, in Peachtree Battle
Unsukay restaurant group, known for Local Three, Muss & Turner’s, MTH Pizza, and Eleanor’s, is opening a "21st century diner" in Peachtree Battle late summer. Called Roshambo after the childhood game “Paper, Rock, Scissors,” it will serve breakfast, lunch, and dinner daily.
Find “pizza a la Smyrna” at MTH Pizza, new from the Muss & Turner’s team
Muss & Turner’s partners Ryan Turner, Todd Mussman, and chef Chris Hall are opening their first pizza place on October 14 in Smyrna.
Soft-open planned for Monday at Muss & Turner’s in East Cobb
Muss & Turner’s is almost ready for its East Cobb debut. Located in the space formerly home to Common Quarter, at 1205 Johnson Ferry Road, this is the first time the Muss & Turner’s concept is being duplicated since its inception 12 years ago.
Eat This: Muss & Turner’s evil cookie
Muss & Turner's is best known for either their sandwiches or having one of the city’s best burgers, but co-owner Ryan Turner thinks there’s a better way to understand the restaurant’s vast, ever-changing menu. “If you brought in any chef and I had to give them two things to gauge what we do, it would be the fries and the evil cookie.”
Details on Common Quarter Opening in East Cobb
The team behind Muss & Turner’s, Local Three and Eleanor’s—Todd Mussman and Ryan Turner, along with Chris Hall (Local Three) and Chris Talley (Muss & Turner's)—have a new restaurant in the works. Common Quarter will be a neighborhood restaurant with coastal influences located in East Cobb. Replacing Chepe’s Mexican Grill (which replaced Fellini’s Pizza), Common Quarter is scheduled to open on July 1. Below, Talley and Hall share details on their vision for the restaurant.
Local Three
I dial the number for Local Three around noon on a Wednesday, hoping to snag a reservation for Friday night. "Let me guess," I say to the woman who ansers. "You only have 4:30 or 11 p.m. available?" She laughs, her voice dissolving into the lunchtime din behind her. "You’re not far off. We have tables left at 5:30 or 10." During these recent lean years in the Atlanta food scene, I’ve fallen out of the habit of calling ahead for dinner plans. This place is forcing me back into the routine. I settle for 6:15—the following Tuesday.
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