The Nitty Gritty
- Must be redeemed by November 7, 2015
- Each purchase covers two people
- Taxes and gratuity are not included and will be charged upon redemption
- Must be 21 or older
- Must show I.D. to redeem reservation under your name
Way back in 2007, the Atlanta restaurant and nightlife scene was changing- bars were closing earlier, and the whole city had to start rethinking “going out.” Enter Darren Carr, Mike Schorn, Jeff Myers and Adam Backmeyer, the four original owners of Top Flr in Midtown. Eight years ago, restaurants seemed to be in a competition with each other, not to see who’s food was the best, but to see who could have the most opulent decor, the biggest budget, the wildest chandeliers. But these guys? They set out with a small idea (and even smaller budget) to create a place where they wanted to eat. There was dearth of quality places they’d like to be regulars- nobody had the style and quality of food they wanted, and there was nowhere to get good food late at night. So they made a name for themselves with small plates to mix and match, a flexible menu and a vibe that was just right for dining, drinking and having a night out with friends. Top Flr was an amazing success from the beginning, beyond founder Darren’s wildest dreams, thanks to the hard work of the staff and the loyal customers who kept coming back. It's been a heck of a ride! He was able to ride that wave of success, and spun off Sound Table, Dinner Party and The Lawrence. He says there are lots of stories about Top Flr he can’t tell - but we know they involved good times, antics, capers and shenanigans. Don’t worry Darren- all your debaucherous secrets are safe with us.
But like all good things, it must end. Scouts, you heard it here first- Top Flr is closing its doors at the end of the month, just in time for one last bash. Get thee to Top Flr before November 7th for their dinner for two, and savor the famous duck confit pizza with luxurious duck, pesto, mushrooms and mozzarella. It’s your last chance to indulge in the famous Top Flr mac and cheese with spinach and three cheeses. They won’t tell us what kind of cheese, but we bet smoked gouda is involved (Darren will neither confirm nor deny. That recipe is going with him to the grave.) Savor the original tuna tartare one last time, and have a heaping flatbread-full of navy bean hummus with olives, capers and chili oil for the road. Wash it all down with beer or wine, or dive into a tall classic cocktail. With all this delicious food, why close? Quite simply, Darren has grown up, and wants his restaurants to grow with him. He says that we all evolve as people and that he isn’t the same person he was eight years ago. And really, are any of us the same after eight years of living it up? His business is an extension of himself, and it’s time to change. He’s ready to open something that speaks to who he is now.