Auburn Avenue is getting a new restaurant this month.
Auburn Angel is a new concept from entrepreneur and licensed commercial contractor Asa Fain and seasoned chef Robbie Pacheco.
It will feature an evolving menu of small plates and mains inspired by diverse flavors from around the world. Diners will also be able to experience desserts, as well as pastries from renowned pastry chef Pamela Moxley.
Pacheco is excited about the ever-changing menu inspired by his travels around the globe.
“There’s never really a core menu,” Pacheco told What Now Atlanta. “Diners can expect to have freshness and quality because I go to the market every day. It’s a really old-school mentality.”
The traditional mindset of high-quality, fresh ingredients is accented by an elevated, contemporary atmosphere. The space was designed by Patti Krohngold, integrating aspects of the building’s original design with some modern updates.
“We want to showcase the historic side of the building,” Pacheco said. “The history is in the building… When people see that and some of the things inside the building, like the infrastructure, the original walls, the layers of paint, the original smoker’s still there… Things like that are really beautiful and aesthetically pleasing. People appreciate that.”
Fain purchased the property in 2018, which had been vacant since 2014. Restoration of the building underwent several approvals from various organizations to ensure historical integrity.
Auburn Angel will occupy the space formerly known as Auburn Avenue Rib Shack, nearly doubling the size of the space to 3,995 square feet. The restaurant will seat 60 people inside and 60 underneath a covered patio. Private dining accommodations will also be available upon request.
“We want to appeal to all the different demographics,” Pacheco said. “We don’t want to be pigeonholed into one arena.”
Reservations can be made online.
1 Response
Another silly concept – why slabtown? This is what happens when ‘celeb-ish’ chefs get flush with money bc developments want the draw. Cold Beer featured the city’s best cocktailer but was called cold beer. that whole stretch of beltline is packed, it is the new buckhead, just admit what you are there and give people easy quick food and drinks instead of trying to twist the concept to maintain your culinary dignity. If you want to educate the market and stroke culinary ego etc, go to a different area. The concept will do fine, underperforming to its potential because of pretense, and yet they will feel successful bc the neighborhood is so hot.