A spot for modern American food and a giant selection of whiskeys is set to open in Roswell in late April or early May.
The Whiskey Project, which will be located at 45 Oak St., the former home of the now-shuttered Oak Street Cafe, is the brainchild of owners Marcus Bifaro and Andy Stallworth.
Executive chef Kevin Leveille’s dinner menu includes sharable dishes with “snacks” such as jalapeno polenta cakes and roasted red pepper deviled eggs; “firsts” including pickled beet salad and scallops; and “seconds” including osso bucco and pan-roasted salmon, as well as sides and desserts.
The restaurant will only serve dinner for the first three weeks, after which it will roll out its lunch and brunch menus. Leveille said the plan is to offer the lunch menu until 3 p.m., at which point customers can order snacks until dinner is served at 5 p.m.
Visitors will also be served a complementary amuse bouche, a way for the kitchen to minimize its waste while giving diners a fun way to kick off their experience at the restaurant.
Leveille, who previously worked in the kitchen of local restaurants including South Main Kitchen, Butcher & Brew and Seed, said its important to him to both cut down on food waste as well as source ingredients as much as possible from local purveyors, including Levity Farms in nearby Milton.
The beverage program, which will include a full bar with more than 25 different cocktails, including several whiskey cocktails, will also feature close to 1,000 types of whiskey.
The space, which Leveille describes as “a whiskey library set inside a Brooklyn warehouse,” will seat about 65, including the bar, and will also offer an outdoor patio.