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[Update] Modern Bar + Restaurant opening in Buckhead Oct. 20
American eatery to replace Copeland’s of Buckhead this fall.
Modern Restaurant + Bar in a press release Friday announced it will open its Buckhead doors on Oct. 20.
The restaurant specializing in American cuisine, at 3365 Piedmont Road, is one block north of Terminus in a 12,000-square-foot space previously occupied by Copeland’s of Buckhead. Copeland’s shuttered August, 2011.
The revitalized space boasts retractable floor-to-ceiling windows and a covered 60-seat patio and lounge. The restaurant’s main dining has seating for 250 guests, a bar with seating for 125 guests and the chef’s table which can seat up to 20 people.
Modern’s menu “offers diners creative ways to enjoy their meals, including five to seven-course tasting menus, available wine pairings and custom dining options,” according to the release.
The contemporary American menu puts heavy emphasis on fresh seafood and regionally grown, seasonal produce, including items like wild Scottish salmon to traditional butter-poached Maine lobster to sous vide pork belly.
Modern is still hiring servers, soux chef and line cooks with fine dining experience, according to the restaurant’s website. Interested parties should email resumes to [email protected]
Photo courtesy of Modern.
AJ
October 15, 2012 at 3:39 pm
I try not to judge a book by its cover (so to speak), but there is something about this place that just screams “CHEESY” to me. What are your thoughts Caleb? Do you think it has the recipe for success?
Dan
October 15, 2012 at 4:48 pm
I think it definitely has the recipe for success, the build-out looks fantastic…especially love what they have done with the outdoor patio space.
With Farmburger and Twin Peaks pulling in decent numbers (especially at the weekend when both are packed) I think this will compliment this little stretch of Piedmont.
Looking forward to trying it out.
Urbanist
October 16, 2012 at 9:51 am
It’s Buckhead. Of course it’s going to be cheesy.
I can count the restaurants in Buckhead on one hand that aren’t gimmicky, and actually serve decent food.
Does anyone know if a soux chef is similar to a sous chef?