Chef Akhtar Nawab and the HospitalityHQ team are preparing to unveil food hall The Peacherie and corresponding restaurant Brasserie Lundi at 1375 Peachtree St NE. The concept will bring together a brasserie concept with a food hall that will feature three vendors offering different cuisines.
“We wanted to offer something for the neighborhood and the tenants of the building that was less expensive but still had a high-quality component to it, and we wanted to make sure we could offer a few different concepts and cuisines,” Nawab told What Now Atlanta. “So we decided to put a smaller food hall in that space, and it seemed to fit well.”
The food hall space will offer a clean, modern design with warm lighting. The offerings at the food hall will be designed to be creative, fresh and affordable.
Brasserie Lundi will take a 3,400-square-foot space in The Peacherie. The French-inspired restaurant will seat 130 and will feature a traditional brasserie experience with a modern twist. While the menu is still being finalized, customers can expect to see a raw bar, steak-frites, fish en papillote and mouclade (grilled mussels). There will also be a bar area featuring cocktails.
The design of the restaurant will offer a similar modern aesthetic to the rest of The Peacherie. Expect to see touches like brasserie-style handpainted details and coffee-colored leather banquettes.
“It’s very open and airy — not as dark as the typical brasserie, and really capitalizing on the big windows we have,” Nawab said.
The Peacherie is expected to be open seven days a week, and Brasserie Lundi will be open for coffee and pastries for breakfast and full lunch and dinner offerings. Eventually, they plan to build up to a full brasserie breakfast offering.
While an opening date is still forthcoming, The Peacherie is expected to open later this summer.
“We’re very excited to be cooking for this community. It’s going to be a lot of fun,” Nawab said. “We also haven’t seen a concept like this in Atlanta. Obviously we’ve seen food halls and there are plenty of restaurants, but we haven’t really seen this approach to our restaurant take with three supporting vendors who we work in harmony with. So it’s a really unique concept.”
