Meehan’s Public House [in Atlanta, GA] is introducing Atlantic Station to a lively pub with neighborhood charm. The new pub will be located right off of central park in the middle of Atlantic Station.
The restaurant will be open Monday through Friday, 11:30 a.m. until 2:00 a.m., Saturdays, 11:00 a.m. until 2:00 a.m. and Sundays, 11:00 a.m. until 12:00 a.m. Those in search of a true Irish pub in the heart of Midtown will be thrilled walking into the renovated 4,500 square foot pub that will include an abundance of tables, booths and a beautiful cherry wood bar.
A big part of bringing old Irish charm to the Atlantic Station pub was done so through the aesthetics. Upon entering the pub, patrons will be greeted at a beautiful antiqued oak hostess stand that was originally an old traveling puppet show. Bookending the opposite side of the booth area rests an 18th century French confessional also made of oak that came out of a church in France before it was torn down. In efforts to bring a Southern charm into the Atlantic Station watering hole, floors were crafted from wood came from a torn down cotton mill in Thomaston, Ga.
The renovated corner lot features a beautiful patio accommodating about 35 guests. There is also a private dining room area (seating 25 for a sit down) that can be reserved for big parties including wedding, birthdays and anniversaries. Not far from the elegant private dining room is the hustle of an open and interactive kitchen which will be run by Atlanta native, Nathan Rajotte.
Rajotte accepted a position as a line cook at a local barbecue restaurant while attending college in Flagstaff, Ariz. Rajotte quickly proved to be a natural, and his skills grew exponentially. He advanced rapidly to lead line cook and assistant general manager, contributing significantly to the menu. Consumed by his new found passion for the culinary arts, Rajotte enrolled in the California Culinary Academy, Le Cordon Bleu, in San Francisco, Calif. Rajotte spent seven years becoming indoctrinated in the ideology of California cuisine in the culinary atom smasher of the Bay Area. As a cook at Cortez, Rajotte amalgamated classical French technique with Asian influences. He then returned to his roots at T-Rex Barbecue in Berkeley, Calif. Finally, as Chef de Cuisine at Rumi, Rajotte orchestrated a menu accented with Eastern Mediterranean and North African influences. Upon returning to Atlanta, Rajotte completed his Mediterranean cruise as a sous chef for a local Italian restaurant before coming on board with Meehan’s Public House as the executive chef at their newest pub in Atlantic Station.
The decision to expand Meehan’s Public House to Atlantic Station was an obvious choice for 101 Concepts. The team knew they wanted to be in Midtown and the Atlantic Station area was a challenge they were excited to accept. Partner Chris Segal said, “It felt like downtown, in that a lot of people were afraid to go downtown because of its reputation and we felt Atlantic Station also had a bad rap about being a hard place to make a restaurant work. We believed in what NAP (North American Properties) was selling and that was to make Atlantic Station what it was meant to be from the get go: a work, live, play area that was undervalued. It is a great location in a great city! We hope to have invested in an undervalued stock, much like downtown is now – the hotspot, we hope Atlantic station will be the next hot spot. We just saw it before anyone else.”