Editor’s Note: This article has been updated with an interview with the owner.
The Buckhead space that formerly housed Alma Cocina, which closed in December, will receive new life this year. Mediterranean restaurant Mozaika Mezze is planning a new location at the spot, located at 3280 Peachtree Rd NE #100 in Terminus 100, to join its existing location in Alpharetta (signage was spotted by Tomorrow’s News Today Atlanta). Signage indicates that the new location will open in the fall.
Local restaurateur Okan Ozyurteri is behind the restaurant. Ozyurteri has been in the restaurant industry for 25 years and operates multiple concepts in the Atlanta market, including the recently opened Zoya Mediterranean Kitchen in Smyrna and Mediterranean-Mexican restaurant Bar Amaya in Marietta. Mozaika Mezze launched in Alpharetta last August, bringing together Turkish, Greek, and Lebanese flavors. The Terminus location will mark the first expansion for the brand.
“With the Alma Cocina space, I felt like I really needed to take this restaurant,” Ozyurteri told What Now Atlanta. “I felt like I couldn’t miss this opportunity.”
The Buckhead space will feature a patio, a full bar, an open kitchen and a private dining area.
Mozaika Mezze’s menu offers items such as small‑plate mezze, charcuterie, pide, seafood, meat and wood‑grilled skewers. The Buckhead menu will offer a high-quality dry-aged steak program featuring a wider array of options than are currently available in Alpharetta. The beverage program features seasonal cocktails and a wine list offering 450 wines. Ozyurteri said that every dish is made from scratch in the restaurant and that his goal is to produce authentic dishes on par with what customers could find in the countries that inspire the flavors.
In a couple years, Ozyurteri envisions expanding the concept outside of Atlanta. He is eyeing Florida and Texas as potential growth markets. However, Ozyurteri plans to keep Mozaika Mezze small to ensure that the quality remains high across all locations.
“I’m not going to make this restaurant more than four locations. I’m going to take my time for a third location,” Ozyurteri said. “I want to make this brand perfect.”
