When two paths meet, often a choice has to be made. Fortunately for Tavernpointe, the intersection of highfalutin’ tastes with a convivial tavern atmosphere make it easy for us to say yes to fresh, local ingredients AND the intoxicating call of their powerhouse bar.
Just between Midtown and Buckhead, located at the intersection of Spring and Peachtree streets, lies Tavernpointe, a new eatery and drinkery from Chef Drew Van Leuvan of Seven Lamps fame and co-owner Billy Streck. The gang draws inspiration from fresh, local ingredients and the classic tavern experience to create a menu that excites even the most refined of foodies. But never too highfalutin’, Tavernpointe also appeals to those of us who love a comfortable place to partake in some heavenly victuals. Tavernpointe also combines industrial elements with repurposed pine from a Georgia warehouse and reclaimed brick from a South Carolina textile mill, resulting in a supremely comfortable vibe. The cuisine features smoked and roasted meat with a Peruvian flair, fresh seafood and salads with ingredients sourced from local farms, along with a powerhouse bar led by Madison Burch. Anchored by 13 taps of local craft brews with a few Belgian specialties thrown in, the bar’s wine list won’t leave anyone out either, whether you’re interested in a refreshing white, a full bodied red, or anything in between. Bubbles anyone? And the craft cocktail list is inspired, to say the least, featuring homemade syrups and bitters. Try the Herbal Remedy, which will cure anything that ails you (especially if that ailment is sobriety) with pisco and vodka with rosemary, strawberry, lime and bell pepper flavors and a sprinkle of spicy black pepper on top. Never to leave out the folks who love something a little sweeter, they also feature craft sodas and ice-cream floats.
Start off your meal (after your cocktail, of course) with a charcuterie plate and try the savory, meaty meats and piquant, pungent cheeses along with pickles, condiments and crusty grilled bread. Then grab an entree from the dinner menu- give the smoked duck a gander or even chomp down on the smoked trout. With all this talk about meat, you better believe we haven’t forgotten about our veggie friends- the vegetable plate is a step above the typical offering. The menu’s flavors are influenced by Chef Drew’s love of fiery chiles and fresh herbs, so no matter which direction you go, it’s gonna be a humdinger of a night.