For accessAtlanta (Atlanta Journal Constitution) See original Article here .
Published on: 01/05/2006
GRAVEYARD TAVERN in East Atlanta opened in December after nearly two years of refurbishing and tinkering by chef/owner George Nikas and his partners. The sizable bar/restaurant features an Italian and Greek-influenced menu centered on grilled sandwiches and small plates. It's an interesting mix for a neighborhood that's seen several pioneering places come and go, including Burrito Art and Heaping Bowl & Brew, and recently witnessed the closing of Iris, one of the city's top fine dining destinations.
FEED AND CYCLES: The 1920s-era space was once home to a feed store. And for 28 years it housed Cycle City and Graveyard motorcycle shop, which is where the Tavern gets its rather unusual name. The simple but stylish restoration was obviously done with an eye to the past. Exposed beams and some of the windows and wood floors were part of the original building. Custom millwork was fabricated to match period details, and the heart-pine bar top was made from beams salvaged during the build-out. A pair of restored 1948 vintage Brunswick snooker tables and a flashy jukebox add to the quirky decor.
NO BURGERS: Because Graveyard Tavern has the feel of a place where pub grub would rule, you can't help but wonder what the East Atlanta burger-and-beer crowd will think of Nikas' menu. There's a fairly big beer list, along with a decent selection of wines and some specialty drinks with funny names like "Death Ray" and "Dixie Rush." But burgers and fries are conspicuously absent from the food choices. Instead, there's panini and plates of olives, grilled shrimp, fried calamari and artisan cheeses.
FIRST IMPRESSIONS: On a recent visit, it was evident the kitchen and servers were still a little out of synch. But most things we tried were good in an uncomplicated sort of way and served in generous portions for the price. We really liked the grilled Italian bread, which comes with small bowls of tangy eggplant relish, olive tapenade and a couple of herbed olive oils. A bowl of fresh mozzarella balls marinated in olive oil and herbs made a nice accompaniment. The Italian sausage sandwich is a monstrous, old-school concoction of grilled peppers, onions and provolone on a ciabatta roll. Daily dinner specials are served from 5 to 10 p.m. We tried chicken Parmesan, which proved more than ample, with two breaded skinless-boneless chicken breasts fried to a crispy brown. It was topped with melted cheese and served over a mound of linguine with red sauce.
NEXT TIME: We'll probably opt for several of the small plates, such as baked artichokes, fried calamari and grilled lamb loin chops. And the ricotta cheesecake with port wine sauce could be an appealing dessert after a few snacks.
