NEW ESTABLISHMENT
Once a social mainstay in Buckhead, Establishment is now making its mark on Midtown.
On April 8, nearly nine months after closing the doors to its Buckhead location, Establishment welcomed guests to its spacious new spot in Colony Square.
Patrons of Establishment in Buckhead will find plenty of similarities in the new space, key among them the restaurant’s rugged hardwood. “We incorporated all of our old wood, and we brought in more old wood that we harvested all over Georgia, capturing the essence of Georgia history in the design and not leaving those roots,” says owner Brandon Lewis of the new interiors. “We added some contemporary flair … so it’s like Establishment grew up a little.”
A not-so-little benefit Lewis gained in the move is what he calls “one of the best patios in the state of Georgia.” Just in time for spring and summer, too, as we’re sure that’s where patrons of Establishment will want to linger over wine, beer and specialty cocktails. Beer connoisseurs will appreciate Establishment’s unique new tap system—the first of its kind in Georgia, says Lewis—that delivers beer in three different temperatures, ensuring the perfect pint.
For this next chapter in Establishment’s story, it’s no surprise that Lewis also chose to beef up the bar’s menu. “We added a major food component that we didn’t have at the old Establishment,” he says. That came with help from Executive Chef Aaron Avers, an Ohio native and former executive chef for Charleston, South Carolina’s Cocktail Club who based Establishment’s new menu on his self-proclaimed “regional gourmet” style of cooking. “The initial menu showcase is a little bit of everything,” says Avers. “I have Asian dishes. I have spinoff German dishes. I use Ethiopian spices when I cook. I wanted to showcase the best dishes that I have from around the world, but to keep them extremely simple.”
Simple, maybe. But when it comes to Establishment earning a legion of loyal fans in its new location, that formula—combining good food, drinks and atmosphere—is sure to be a winning one.
STORY: Lindsay Lambert Day
