La Bodega at the MET, the Latin-centric pop-up kitchen and corner store owned by Ken and Jeannette Katz, is finally getting the in-house restaurant it was always meant to have, following a building permit application filed by Ken that calls for “[converting an] existing warehouse space into a commercial kitchen [and] restaurant space.”
In addition to running La Bodega at the MET, the Katz’s also own and operate Buenos Dias Cafe & Pupuseria, which served as a Georgia State University staple for eight years before moving to the MET complex.
In a text message sent to What Now Atlanta, Ken elaborated on the new developments;
“When [real estate firm] Carter invited us we all had a vision here initially to open with a full restaurant component along with the market to better serve Adair Park and the surrounding communities. The pandemic had us switch to a to-go model and add the other windows. This allowed us to offer fresh food fast in a safe environment at a time when coming inside wasn’t an option. Adding the other two windows allowed us to offer all the micro food entrepreneurs that we have hosted here an opportunity to reach a consistent customer base.”
Ken goes on to explain, “Given the economics of both the food industry and real estate industry over the past few years we held off until now and are finally moving forward. This will allow us to continue to create food for the Culinary Curious, Culturally Diverse, and those with unique dietary needs as well as keep on offering our mix of pop-ups.”
The Katz’s have been working closely with their design and construction partners to usher in this new phase of the business while also ensuring that La Bodega at the MET would be closed for as short a time as possible, if at all. Given that La Bodega at the MET closes at 3:00 pm daily, Ken says that “everyone believes all the work can be done at night without interruption.”
While La Bodega at the MET has always hosted outside chefs for unique pop-ups, the in-house cafe’s staples include more than 30 pupusas – or Salvadorian stuffed tortillas – as well as tacos, sandwiches, fresh-squeezed juice, all-day breakfast, bowls and salads, and coffees, with plenty of vegan options to boot.
Likewise, Ken says that they’re currently working with local farmers to add seasonal varieties to the pupusa and juice menus. What’s more, they recently partnered with GOAP founder, Wendy Golding, to bring in a non-dairy ice cream menu.
