Chef Deborah VanTrece, a best-selling author and founder of the VanTrece Hospitality Group, is opening her second restaurant, Oreatha’s at The Point, in Atlanta’s historic Cascade Heights neighborhood, on March 31, 2022, according to a press release Wednesday. Oreatha’s at The Point joins Chef VanTrece’s Twisted Soul Cookhouse & Pours in West Midtown.
The restaurant, at 2287 Cascade Road SW and named after Chef VanTrece’s mother, will focus on favorite family recipes and dishes prepared by mothers from dinner tables around the world.
“As a mom, I’ve always appreciated the special dishes that mothers make to comfort and nurture their families,” Chef VanTrece said in the release. “When I traveled around the world as a flight attendant, I discovered that the popular tourist food wasn’t the same as what the locals enjoyed at home. I’m fascinated by the latter, and I’ve learned that moms all over the world use one secret ingredient in their cooking: a mother’s love. Oretha’s is a celebration of that love, and you’ll be able to taste it in every dish.”
Chef VanTrece has tapped Chef Christian “Lucke” Bell, formerly of Rock Steady, as the executive chef for Oreatha’s at The Point. The menu will be “elevated, with global influences and modern takes and twists on traditional dishes from around the world.”
Small plates range from the Asian and Southern mashup of Tempura Miso Fried Artichokes with Okra, Shishito Peppers, Smoked Garlic, and Roasted Chile Harissa Aioli to the Italian-influenced dish of Fried Duck Ravioli with Aglio e Olio and Bechamel Sauce. Even the bread service will feature assorted breads from different cultures around the world, including Hot Water Cornbread, Focaccia, and Naan, accompanied by Herb Boursin Cheese Butter and Richland Rum Syrup.
Entrées include aromatic dishes such as the Tod Mun Pla Thai Seasoned Catfish with Tamarind Hot Sauce, Coconut Grits, and Curry Coleslaw; Mediterranean and West African-inspired Harissa Grilled Cauliflower Steak, Mafe Sauce, Chickpea Dumplings, Blistered Heirloom Tomatoes; and the German-influenced dish of Sautéed Kale and Schweinshaxe Lamb Shank with Chocolate Stout Demi, Sweet Potato Spaetzle, and Char Roasted Cabbage. Of course, the menu features dishes from Chef Deborah’s mom, like Mother Oreatha’s Smoked Duck Pot Pie.
Chef Lucke has developed a selection of salads, like the Italian and Southern Panzanella Burrata Collard Salad and the Japanese and French Nori Crusted Salmon Niçoise Salad, and sandwiches like the Turkey Burger with Rhubarb Mostarda, House Pickles, and Sage Aioli, and the German and Southern combination Chicken Schnitzel Sandwich with Sweet Pickle Mayonnaise.
The restaurant will include a full bar complete with wines, spirits, and beers and a curated list of specialty cocktails. Kursten Berry will serve as the Beverage Director.
Dessert selections will include Chocolate Chai Tiramisu, Yuzu Cream Pie, Persian Love Cake, and Pecan Pie Baklava from local pastry sensations Chef Sade McMullen of Sam and Izzy’s Sweets and Chef Briana Riddock of Seasoning Bottle.
