Maepole’s Summerhill Opening Could Get Pushed to Early-2021

Athens-based eatery is waiting on Developer Carter to deliver the space before it can begin its buildout.

Athens-based fast-casual eatery Maepole is “moving forward as planned” in Summerhill but its opening could be delayed, Co-Owner and Chef Peter Dale Wednesday told What Now Atlanta (WNA) in an email.

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Dale and his partners Michael Clancy and Nathan Goodman recently filed plans with the City of Atlanta to build out the 2,745-square-foot restaurant but needs Developer Carter to finish the building’s shell first.

“We are in a new building that is currently under construction,” Dale said.

“This phase of construction is not in our hands, but we have been told to anticipate an October completion date. At that point, we can begin our buildout which should take a couple of months.”

If Carter delivers the space in October as planned, Maepole will open before the end of 2020.

“Things can always change with construction” and if they do, an early-2021 opening is more likely, Dale said.

Carter did not respond to WNA’s request for comment.

An estimated $350,000 would be spent fabricating the new Maepole restaurant in the 11,000-square-foot, under-construction building that sits directly across the street from Woods Chapel BBQ, at 72 Georgia Avenue.

The health-conscious restaurant will feature a menu and minimalist look similar to its Athens flagship (pictured above), featuring items such as wholewheat mac-and-cheese, sweet potatoes, green beans with Vidalias, and shaved brussels sprouts.

All meat is hormone- and antibiotic-free, the beef is grass-fed, and all items are free of high-fructose corn syrup.

The menu will also be allergy-friendly, with gluten and soy only used in marked items.

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Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

6 Responses

  1. Since C-19, my partner and I have been forced to get more creative in the kitchen.
    Going out to our favorite restaurants hasn’t been an option– although take-out somewhat helps, it just isn’t the same as hanging out at a restaurant and having dinner and drinks.
    I’ve noticed that I’ve been eating a lot more meat than I usually do (and some sweets as well).
    My partner said that we’re all craving comfort food during these challenging times.
    Anyway, I’m sure this restaurant will do great– particularly with their healthier menu!
    I’m just not feeling it right now– bring on the meats and cheese covered carbs!!!

    1. I haven’t had restaurant food (dine in or takeout) in three months. I was always in the habit of brown bag lunch to work and make dinner at home, but didn’t fully appreciate how much I liked the occasional restaurant meal until my partner’s quarantine standards turned out to be biolab level.
      People like us are going to continue to be a problem for the economy. No idea what the percentage is, but there is a percentage of people that will not go back to a restaurant until there is a Covid vaccine.

      1. My buddy owns a cafe, and he gets at least two calls a day asking if he’s open for dine-in service.
        When he says no, they get pissed and hang up on him.
        People don’t (want to) understand that there’s a certain amount of protocol and
        responsibility in reopening a restaurant at this time.
        Not to mention if your dining room capacity is slashed down to 35% occupancy, you’ll be losing more money than you bring in– and your servers will not be able to make a sustainable income.

        1. Yea … for the forseeable future, restaurants are going to be more expensive and there will be less of them. You can’t unwind and have a drink when in the back of your mind you’re wondering if you’ll catch a potentially deadly virus. It’s just not the same as before.
          Like citizenseven my wife and I already ate out pretty sparingly, but I’m definitely missing those once/twice-a-week occurrences. I’ve been getting some takeout, but I usually just picked things up while I was out… now I’m never “out.”

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