Last night we had the chance to try Buckhead’s newest neighborhood restaurant and cocktail bar, Buckhead Bottle Bar. Though there is considerable buzz about the restaurant’s proprietors, A.D. Allushi and Chef Ian Winslade, and their partner, Atlanta Hawk Zaza Pachulia, it’s more important to me to enjoy the food, the atmosphere and the service. We were quite pleased with all three.
Located at the corner of East Paces Ferry and Bolling Way, the space is sleek and modern, with rows of subtly-lit bottles lining the exterior walls, with tiny, tulip-shaped pendant lights on the ceiling and glowing tables around the perimeter of the room (which make your cocktail sparkle!), creating soft infused light throughout the restaurant. Four bars wind through the cozy space, and there’s also a rooftop bar with a fantastic view of the Buckhead skyline.
We sampled from a menu divided into three main categories: Small Bites, Bigger Bites, and Best Between Buns (burgers and sliders). Rounded out with salads and sides, the menu can best be described as a little something for everyone. We started with the Cornmeal-Dusted Oysters with citrus drizzle in a shooter and Fried Calamari with Basil Mayo (pictured – bottom left and center- recommended by our server). The oysters were very nice, and though the calamari could have been a bit less salty, it was still enjoyable. I moved on to the White Wine Mussels with French fries, which were quite delicious, served in a wonderfully-garlicky white wine broth with grilled sourdough bread. My hubby tried the Lamb Burger with goat cheese and chow chow (pictured – bottom right). The burger was the size of a large slider, a perfect serving to allow you to enjoy other bites, but the menu also features sliders (beef, pork sausage or shrimp). A few other dishes that were tempting but we just didn’t have room to try last night were: Chicken Liver Pate with apple jelly and toast, Grilled Italian Bread Pizza, and the Pork Barbeque with smoked Gouda and Vidalia Onions – gives us something to look forward to next time!
I thought the most impressive, unique dish was actually our dessert – Black and Tan Cheesecake with five-nut crust, served with an ale sorbet. The cheesecake is made with Guinness and has a delightful tang of stout and the ale sorbet (though it melted quickly, presumably because of the alcohol content) had great flavor. I’ve had other Guinness desserts and had trouble discerning the actual Guinness – in these two desserts they were deliciously present!
The proprietors expect Buckhead Bottle Bar to be a “high-energy, no-attitude place” where you’ll want to spend days, evenings and late nights. Could be. I can tell you that for now, it’s a great place for small bites and great drinks and I hope it’ll stick around!