Listen To This Post
Wylie and Rum, a Caribbean kitchen and rum bar serving island-inspired dishes, will open this summer in Reynoldstown.
The new concept from operators Tony Lewis, David Lewis, and Jose Lopez, will offer an “easy-going vibe which is both colorful and comfortable,” Tony Lewis told What Now Atlanta.
The menu will be “familiar and adventurous,” featuring spicy Jamaican Jerk Chicken, award-winning guava BBQ ribs, Cuban sandwiches, salads, and vegetarian items as well as other island-inspired dishes. Wylie and Rum’s full bar will feature specialty drinks from a hand-crafted cocktail list. “The food is affordable and served quickly, but not fast food,” Lewis said.
“Simple and humble, Wylie and Rum offers a laid-back atmosphere, a social companion to the local Reynoldstown way of life,” Lewis said. “Tattoos, suits and ties, and families will all feel right at home, weaving together the diversity of the eclectic in-town community.”
Located in a 1950s-era building at the entrance to Reynoldstown, along Moreland Avenue, between Little 5 Points and East Atlanta, the restaurant will feature a patio and a well-stocked bar, true to its Caribbean roots. The interior will be vintage, rough-hewn with wood accents and color-washed walls; think “edgy and urban with a tropical hue.”
Wylie and Rum is set to open the last week of June or the first week of July and whether you’re “on the go or in the mood to linger, Wylie and Rum delivers.”
45 Moreland, the building that will house Wylie and Rum, at 45 Moreland Avenue, recently underwent a Kronberg Wall-designed renovation — as shown in the above rendering — which enhanced the development’s façade, parking/layout, and overall curb appeal. Todd Semrau, vice president at Oakhurst Realty Partners, represented the landlord in the transaction.
This article is sponsored by The Rounds Co. Get your household staples and local favorites delivered to your door on autopilot via electric bikes. Zero-waste, zero hassle. Claim 1 year of free delivery from The Rounds when you sign up with code “WHATNOW” by May 31.