The minds behind The Pinewood (a popular neighborhood eatery and bar in Decatur) and the Mercury restaurant at Ponce City Market are bringing some new ideas to Buckhead. Partners Julian Goglia, Chef Mike Blydenstein and Brooks Cloud are ready to deliver not one, but two new destinations for cocktail revelry (and food) right here in Buckhead – Bar Americano and Bar Crema.
We sat down with celebrated mixologist and Beverage Director Julian Goglia of The Pinewood and The Mercury to give us the word on their two forthcoming Buckhead concepts that will occupy an expansive 5,000 square foot space in the former Prohibition location Andrews Square, both slated to open this summer.
What was the catalyst for this concept?
Bar Americano is actually our oldest concept and is something we’ve been extremely excited about for years. Going from a single business five years ago to operating our current four has helped us grow a strong management team, and allowed us to focus on these two new endeavors.
Tell us about the Bar Americano and Bar Crema concepts. How do you think these new concepts fit in your family of restaurants to continue The Pinewood and The Mercury story?
We’re obviously forming a pretty diverse group, but as always we’ll stay focused on perfectly-executed classics and a well-curated bar. Bar Americano will be a fairly large Italian concept where Chef Blydenstein’s red sauce is king. His gigantic bone-in chicken parmesan is something we’ve fallen in love with already. Bar Crema will be a full-service espresso and cocktail bar with locally made gelato.
Where did the names come from and why was the decision made to do two concepts instead of one?
Bar Americano’s name comes from the classic cocktail and espresso drink. Bar Crema makes reference to both the surface foam on espresso and the egg custard flavored gelato. While both bars share the same giant outdoor courtyard, they’re very different aesthetically and also have dissimilar offerings.
Are there any food/drink items you’re excited about that you can give us a preview of?
Cacio e Pepe, Sausage & Peppers, and Bly’s Meatballs with Polenta are a few of our favorites on the menu.
How does Buckhead fit into your growth plan? How did you all decide it was the perfect place for these concepts, and what do you think they will bring to the Buckhead market?
We’ve been searching for a home for these two concepts and can’t imagine a better location for them than Buckhead. Brooks, Mike, and I love the giant shared outdoor patio, and we can’t wait to show everyone our vision later this summer. As always, we hope to bring the party!
