An upscale farm-to-table wine-driven restaurant will soon be opening its doors in Alpharetta.
Cattle Shed Wine & Steak Bar is set to open in a 2,500-square-foot space in the Halcyon Shopping Center at 6290 Halcyon Way, Suite #610, in May.
Owners are husband and wife team Sean and Becky Yeremyan of Big Table Restaurants, the company behind HOBNOB Neighborhood Tavern and Lazy Llama Cantina.
Construction is pretty much done, Sean Yeremyan said during a phone interview with What Now Atlanta on Thursday. They have the health inspection next week and then just the final touches to finish before May. Because it’s a farm-to-table concept Yeremyan wants to give himself and the team bit more time to get everything right before the grand opening.
“Everything needs to be done perfectly,” Yeremyan said.
It will be an intimate and cozy atmosphere, he explained. The style will be a mix of modern features with some farm fresh accents.
“It’s a combination of both worlds,” Yeremyan said. “We’re blending the two.”
Diners familiar with HOBNOB, which has several locations in the greater Atlanta area, will find a very different atmosphere at his new venture. While HOBNOB is relaxed and casual, Cattle Shed will be an upscale and high-end, Yeremyan explained.
Interior design will feature a purple and brass color scheme, several banquettes, large windows that look out onto the wraparound patio and an indoor-outdoor bar. The dining room seats 70, while the large patio seats an additional 50. Wine bottles will be displayed along the walls of the restaurant.
Cattle Shed will also blend the wine bar and farm-to-table concepts for a unique fine dining experience. The restaurant will offer a menu of premium steaks, small plates and charcuterie centered around wine. The restaurant will serve lunch, dinner and brunch. Produce will be coming from local sources and will provide seasonal changes, although the core of the menu will be constant.
“Everything will be very fresh and the best quality,” Yeremyan said.
The menu really revolves around the wine, he added, the food is based off what will match well with wine. That’s the reason why it’s Cattle Shed Wine & Steak, not steak and wine, Yeremyan joked.
“The wine comes first,” he said.
Cattle Shed enlisted Michael McNeil, Georgia’s one and only master sommelier to create the wine list offering 150 Old World and New World selections that rotate seasonally, 30 wines by the glass and wine on tap. The beverage selection also features craft cocktails, sangria, frosé and rotating seasonal beers. Guests at Cattle Shed also can expect happy hour specials, wine tasting events and an incentivized wine club.
The wine list will feature selections from around the globe, with both pricier and affordable options. Just because it’s expensive doesn’t mean it’s the best wine, Yeremyan said.
Choices from France, Italy and Spain, cover some of the most famous wine regions in the world. There will also be some U.S. based wines on the menu, primarily from Oregon, Washington, and Napa, Calf. Yeremyan is hoping to land a few prestigious wine awards.
“We’re all geared up for that,” he said.
Another top notch member of the team is executive chef Colin McGowan, formerly of 14 Seats Supper Club, Kimball House, Bacchanalia and State Farm Arena. His menu features flavors from all over the world with an a la carte charcuterie program; appetizers such as scallop crudo, pressed lamb belly, yakitori grilled octopus and foie gras terrine; and premium beef cuts from Stone Mountain Cattle Co. Additional entrées like Parisian gnocchi, roasted chicken and trout and sides such as creamed Brussels sprouts and confit fingerling potatoes round out the menu. Lunch offerings include a combination of items from the dinner menu plus a selection of sandwiches and salads.
“I want guests at Cattle Shed to feel like they can always trust us to wow them with our culinary techniques and creativity but still have a personal connection with the staff,” McGowan said in a prepared statement.
Yeremyan and McGowan are focused on bringing back the celebratory nature of dining out combined with a more approachable service experience.
The idea for Cattle Shed has been in the works for some time. Yeremyan, classically trained in the restaurant business, has always wanted to do something upscale. He was inspired after visiting several wine bars in Charleston last year.
“We were thinking why not do an upscale wine bar and serve everything that goes with (wine)?” he recalled.
To share the best food possible, that has to be farm-to-table, he said.
Although it’s a new concept for Yeremyan, who opened his first restaurant in Atlanta about 20 years ago, he isn’t too nervous.
“At my age, I’m ready for it,” he joked. All that experience will help deliver the best, he added, with an ideal location and team. “It’s the perfect scenario for me.”
