Tag: Vice Kitchen

Nick Leahy—chef and founder of now-defunct Aix, Tin Tin, and Nick’s Westside—is embracing life in the suburbs. He runs Vice Kitchen butcher shop and retail store in Johns Creek, owns cattle, and operates a slaughterhouse called North Georgia Meat Company. Next up: he’s creating two new restaurants at the Market District Crabapple complex in Milton, each utilizing meat from the farm.

Evergreen’s Butcher + Baker's success coincides with a resurgence of the butchery industry throughout the nation. American butcher shops are no longer in decline, with research data showing growth in revenue and in the number of employees and businesses since 2019. Many are finding success offering meat with a side, via a connected restaurant, a retail market, or, as in Evergreen’s case, a bakery.

If the name Nick Leahy sounds familiar, it’s because he’s done it all. He ran Saltyard, the Brookwood small plate restaurant for many years in the 2010s, opened the now-defunct American pub the Usual in Brookwood, and launched fine dining French spot Aix and accompanying wine bar Tin Tin pre-Covid. In 2020, he transformed Aix and Tin Tin into a more casual restaurant called Nick’s Westside. Last week, Leahy shuttered Nick’s, choosing instead to spend more time with his family and turn his attention to other opportunities—namely, a butcher and retail spot in Johns Creek. Called Vice Kitchen, it is slated to open January 20 on Medlock Bridge Road.