Guess which radio host is opening ‘Frank Ski’s Restaurant and Bar Buckhead?’

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V-103’s Frank Ski? Damn, you’re as smart as he is creative.

So he doesn’t forget it’s his, Franki Ski — V-103 morning show host — is opening Frank Ski’s Restaurant and Bar Buckhead.

The Shumacher Group brokered a deal with Frank Ski for space at 2110 Peachtree Road which housed Mick’s for 20 years and most recently the now shuttered Thirsty Dog Tavern.

The 8,000-square-foot, 300 seat restaurant has outdoor courtyards, private dining rooms, VIP and cigar lounges, bar and a live music venue, according to The Shumacher Group.

Ski told The Shumacher Group the concept for his restaurant will be “a mix between a restaurant and the lobby of a W Hotel” and “is something generally only seen in New York City or Los Angeles.”

The menu will offer “sophisticated Southern food” — maybe some of the dishes will be named after family members?

James Johnson, general manager for Houston’s, will become GM for the new Buckhead restaurant.

Frank Ski’s Restaurant and Bar Buckhead
2110 Peachtree Rd NW
Atlanta, GA 30309

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

22 Responses

  1. another person believing that opening a restaurant is all about fun. walking around the restaurant with a glass of wine in their hands and just smoozing. also another fake restaurant wanting to be like NY and LA, last ime i checked those cities werent known for their southern food. Comparable to the W lobby?? we know what kind of “upscale” crowd that brought.

  2. Unfortunately Frank doesn’t realize that this city lacks the sophistication of a New York City or Los Angeles. Square peg meet round hole. Frank Ski’s Burger Bonanza would’ve been the ticket.

  3. Sounds like a really ghetto place honestly. Upscale Southern Food + W Lobby + Cigar Lounges + Trying to be LA/NYC posh. There are too many concepts here, that dont work well together, and it sounds like a place that is going to be poorly run, with a horrible clientele.

  4. My honest advise to him is, if Buckhead doesn’t work then Old National hwy will. Atlantic Station and “Buckhead whatever it’s called” should begin to cater to places like this.

  5. Just what Atlanta needs another “upscale” soul food restaurant. When will these people get it through their thick, ego filled heads? Soul food is good old fashion comfort food. Nothing about it is upscale. It was born out of necessity. There is nothing upscale about chicken wings, macaroni and cheese, greens etc. Quit trying to place a premium price on soul food.

    He would do better with a family style soul food restaurant.

    Just one man’s opinion.

  6. Wow…so everyone thinks he will fail. Interesting. I wish Frank much success and will check it out before stating my opinion.

  7. If anyone can, Frank can! He is the real deal. Same in person as on TV.
    Houston’s may be one of the most successful restaurants in Atlanta and now Frank has their manager? From right next door? WOW!
    This one will be a success!

  8. The last thing Atlanta needs is another place that caters to one demographic. I miss the old Mick’s that was there.

  9. Frank Ski clearly thinks of himself as the Steve Allen of Atlanta:

    “By day, Frank Ski is host of a top-rated morning show at Atlanta-based radio station V-103 (CBS affiliate), a position he has held since 1998. But take a look beyond the radio station and you’ll find somewhat of a renaissance man, whose accomplishments and interests are as broad and intriguing as the many subjects he covers every day. With an ever-growing list of talents, Frank Ski is a well-known journalist, producer and DJ, actor, motivational speaker, tireless philanthropist and most importantly – a husband to wife Tanya and father to four boys. Born in Harlem and reared in Miami, Frank continues to transcend barriers of race, creed and culture.”

    Oh, I want to mock him. But, the guy is opening up a new restaurant in Atlanta. So I wish him luck.

  10. The problem is, this will automatically be looked upon as a “Black restaurant”. If the food is good, everyone should want to give it a try. No one would be saying this place sounds “bougetto” or “ghetto” if the owner was not a host of an “urban” radio station . Keep the subtle racist comments to yourself and support local business owners.
    I will agree, however that the concept needs to be a bit more clearly defined, and a better name could be selected as well. Best of luck to frank ski and his staff regardless.

  11. @ Urban: I guess no one has explained the rules to you.

    Black people overpaying for food at a “celebrity” restaurant = ghetto or bougetto

    Anyone else overpaying for food at a “celebrity” restaurant = yuppies or hipsters

    I waited tables at that Mick’s and I can’t work out how they’re going to fit “private dining rooms, VIP and cigar lounges, bar and a live music venue” in that space and still have room to cook and serve food.

    It’s good to see that building getting some use anyway.

  12. WILL THERE BE KOOL-AID ON THE DRINK MENU? THAT WOULD DEFINITELY SET FRANK SKI APART FROM JUSTINS!

    AGREED. THERE IS NO SUCH THING AS UPSCALE SOUL FOOD. AND I’M BOUGHETTO AND I WON’T BE ATTENDING. AFTER GNAWING DOWN AN HALF OF ICEBERG LETTUCE THAT WAS SUPPOSED TO BE A CAESAR SALAD AT JUSTIN’S I’M GOING TO PASS.

    I’LL GET ALL THE SOUL I NEED WATCHING MAHOGANY.

  13. @everyone lololo yall are hilarious!! some of the comments make a whole lot of since and then some or just funny.. But all in all the comments do make sense.. I remember when the shark bar was here it was unfortunate that it got closed down and I still can’t figure out why.. the food was really good but the sad part is that it always boils down to poor management and horrible customer service. So Mr. Frank Ski…its cool that you want to open a restaurant and serve upscale southern food ( and by the way southern food can be upscale if the Chef knows what he is doing and the plating is done correctly) Yea some southern foods were done out of necessity but it all still comes from the same place so please don’t have such negating(that’s negative description) about southern food… IT IS NOT GHETTO UNLESS YOU LABEL IT AS THAT SMH… anyway let me take the caps off of here i almost got upset lol….If this restaurant is to survive and become successful it has to have quality people from the top to the bottom…Good luck Frank ski and the food better taste good to.

  14. Wow… So many negative comments. It’s said but that’s why our businesses never survive because we don’t support our own. Ghetto is NOT within the place, but in the person and Frank is not Ghetto. I think all should visit first, before judging. Good thing God doesn’t judge us like that. I’m just saying… Good grief. Anyway, I pray for much success of anyone trying to make a business happen these days. You never know until you try. Whatever you decide to do or whatever business you are thinking about opening, do it! The only failure is when you just dream about it and not see what it takes to make the dream a reality. Rather it’s a black owned or white owned restaurant, it can only be a success if you put together a strong team and promote, as well as market it. It has nothing to do with color. Crazy that people are putting it down before they even go there. Frank is very success driven, so I have no doubt that he will work his hardest to make this a true success. I for one, am sending up prayers for ya and wish ya all of the success in the world and whatever God has in store for you…

    Remember; “The surest way not to fail is to determine how to succeed and the difference between a successful person and others is not a lack of strength, not a lack of knowledge, but rather a lack in will. 😉

  15. Yes it’s going to be “Boughetto”!! I love that term and yes I am a BLACK WOMAN!! If we stop trying to be like everything and everyone else we wouldn’t have these establishments that people would call “Boughetto”. We would have successful businesses. Yep, again, just my opinion!

  16. As a AA chef myself I know see nothing wrong with opening an Upscale Soul Food spot since if it was owned by a white person it would be classified as New Southern Cuisine,hence Art Smith’s spot coming here soon, Sean Brock’s Husk, South City Kitchen(whom I worked for and the reason the greens, grits,catfish are Dorthy’s a black womans recipes just like Watersheds and countless others) Want more how about Frank Stitt”s Highland Bar and Grill,I could go on and on,It pisses me off that there are so many White Chefs in the limelight doing Southern influenced restaurants/food and we don’t get any credit,it used to be that all we know how to cook is soul food but now since Paula Dean(cant hate on her) and Art Smith, Tyler Florance etc we….I went on a rant,sorry. As for the name, how come its ok for Kevin Rathbun to call it Rathbun”s, or Shaun Douty(wrong spelling) To call it Shaun s,who cares I just hope it does not suck like Justin’s and don’t understand why would you open with the same concept right next door.

  17. There is nothing wrong with opening an ‘upscale’ southern food restaurant but the only thing I’ve read in that article are gimmicks. Who is the chef? Why do I care who the GM is? Yes, Houston’s is successful but they are very conservative and owned by Hillstone which is an exceedingly disciplined restaurant corporation. Hillstone trains and dictates to it’s GM’s how to run the restaurant, not the other way around.

    The restaurant business is very hard and too many successful entertainers think they can succeed by substituting their massive egos and gimmicks in place of quality food, service and management.

    It’s great to dream big but above all you have to be realistic.

    Also, Ski isn’t a household name nor is he a chef so I don’t understand why his name is being placed on the restaurant. That seems corny to me.

  18. Wow….Frank Ski is at it again, yeah there are a lot of negative statements about this guy opening his spot on P’tree, I don’t have a problem with him opening the restaurant or even the name my issue is what one of the writer said about “UPSCALE SOUL FOOD”…..Huh how in the Hayull can you upscale collard greens and cornbread…..You cant why would’ve Frank Just open a spot and serve food without having to put a Dayum label on it….when are we going to stop trying to be like the people that don’t look like us and don’t want us around…..Ohhhhh “MONEY” that’s it yeah it’s all about the Benjamins best of luck Frank I will give it a year two at the most…LMFAO!!!!!

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