Tuesday, April 17, 2012

Watershed announces reopening plans

From ajc

Watershed announces reopening plans

by Jenny Turknett
When is Watershed reopening?”

That’s one of the questions we’ve heard most since Watershed closed its Decatur location last August. Now, we have an answer. Last night, the restaurant sent a teaser to its email subscribers with the message “opening soon.” I spoke with Managing Partner Ross Jones this morning, who told me that Watershed, now called Watershed on Peachtree, is slated to open May 24, barring delays.

Jones calls the restaurant’s new location, 1820 Peachtree Road, their “new house,” with Decatur being their first. She says, “Decatur was awesome, but our new, bigger house has more of the features we were looking for, like outdoor and private dining and a large bar area.”
The restaurant will feature two distinct spaces: a large bar area Jones describes as “cool and casual” and a separate, more quiet dining area. Most of the extra seating will be found in the bar area and on the patio overlooking Peachtree Road.

According to Jones, designer Smith Hanes is using natural woods in the restaurant, but not the blonde woods that were associated with the Decatur location. She says that they are adapting the design to the current space.

You’ll also find a new menu at Watershed on Peachtree. Jones confirmed that chef Joe Truex remains at the helm and “has been working on the menu all winter long.” She says that they are not completely reinventing the menu, but that they’ve opened the door for creativity. The menu will change more frequently and will be more inventive than traditional — not as “old-school Southern.” Yet Jones says, “it will resonate with what we’ve always done.”

Some of your old favorites from Watershed’s menu may rotate through as specials. Watershed’s famous fried chicken nights will return, but on Wednesdays at this location.

Watershed on Peachtree is currently hiring for most positions, but says they are bringing back some key employees from the Decatur location.

–by Jenny Turknett, Food and More blog

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