Ford Fry Opening Little Sparrow and Bar Blanc in Atlanta[article-img-container][src=2023-10/turning-tables_ford-fry-little-sparrow-atlanta-onion-soup-101923_1600.jpg] [credit= (Little Sparrow)] [alt= A bowl of Onion soup gratinée at Little Sparrow][end: article-img-container]
Who’s behind it: Chef-restaurateur Ford Fry and his Rocket Farm Restaurants hospitality group. Fry has built a portfolio of restaurants across the South, including Wine Spectator Restaurant Award winners State of Grace in Texas and Marcel in Atlanta.
Opening date: Little Sparrow opened Oct. 2; Bar Blanc is planned to open later this autumn.
Why you should know about it: With his expanding restaurant portfolio, Ford Fry has proven to be a leader across the South, with an eclectic range of culinary inspirations; two new restaurants from him makes a significant addition to Atlanta’s dining scene. Calling them the restaurants that Ford Fry “has dreamt of opening, Rocket Farm Restaurants vice president of beverage Eduardo Porto Carreiro described them to Wine Spectator as “beautiful restaurants with delicious and uncomplicated food where everyone feels welcome.”
The neighborhood: In the same building, Little Sparrow and Bar Blanc are located just to the south of Atlanta’s Berkeley Park, not far from Fry’s Marcel, as well as the Goat Farm Arts Center, Audubon Bacon Street Park and the Hill at Atlanta Waterworks, another local park.
The culinary approach: Little Sparrow draws from both old Brooklyn taverns and Paris bistros, with nods to 1970s European dining. (Its name is a tribute to famed Parisian singer Edith Piaf, nicknamed “Little Sparrow.”) Dishes include onion soup gratinée, glazed sweetbreads, duck liver mousse and chicken schnitzel; a section of the menu is dedicated solely to frites. Bar Blanc is also French-inspired and will offer a prix-fixe menu ($49.50) of dishes such as baguettes and butter, steak in a brown butter bearnaise (with unlimited frites) and crème caramel.
What’s on the wine list: Porto Carreiro and sommelier–beverage director Allison Lovelace oversee a list of about 100 selections, representing a 1,200-bottle inventory. The “dynamic and seasonal” program spotlights winemakers and growers across France and the U.S. who are using “mindful” environmental techniques. There are sparkling wines from Champagne’s Doyard, the Loire Valley’s Joseph Landron and others, along with Burgundy, Beaujolais, Bordeaux, Provence rosé, Sonoma selections and more. The beverage program also features ciders and French-inspired cocktails. Diners can also expect many selections from France on the 50-wine list at Bar Blanc, where Lovelace oversees the beverage program day to day.
The design: Little Sparrow is located in the space formerly occupied by Fry’s JCT Kitchen, but its design is entirely different. The brasserie-like dining room boasts a rich range of colors and textures, with zinc, marble, leather and steel elements and murals depicting rural France. Bar Blanc sits above its sibling restaurant and is decked out with a mosaic tile floor and velvet seats; it will offer both indoor and outdoor seating.
Additional info: Music features heavily at both restaurants, and guests can expect everything from classic French and Italian songs to disco and Spanish pop at Little Sparrow. Bar Blanc, a more “rebellious” spot, will lean toward the likes of indie music and French hip hop.—C.D.
The Ritz-Carlton, Laguna Niguel, Debuts Kahani[article-img-container][src=2023-10/turning-tables_kahani-restaurant-los-angeles-101923_1600.jpg] [credit= (The Ritz-Carlton, Laguna Niguel)] [alt= A plate of lobster and other dishes at Kahani][end:…
Source : https://www.winespectator.com/articles/restaurant-news-chef-ford-fry-debuting-two-new-atlanta-restaurants