South City Kitchen Vinings opened in 2006, bringing traditional, fresh ingredients prepared in an open exhibition kitchen to create contemporary Southern cuisine.
“Because the restaurant is such a beautiful space, many people frequent us only for special occasions,” Michael Erickson, Director of Marketing, said. “I’d like people to know that we are a casual place where you can enjoy a big, juicy pimento cheeseburger with your friends on any given night or sit at the bar with a cold beer and watch the game on our flat-screen TVs.”
Patch: How would you describe your business? What is the atmosphere/style like?
Erickson: With elements of South City Kitchen Midtown and some features unique to this location, South City Kitchen Vinings brings a combination of energy and comfortable metropolitan sophistication to a new neighborhood. Traditional, fresh ingredients prepared in an open exhibition kitchen are used to create our version of contemporary Southern cuisine. The restaurant features an oversized bar with communal tables and cozy booths, as well as a dining room lined with French doors that open to a spacious outdoor patio.
“South City Kitchen Vinings brings a combination of energy and comfortable metropolitan sophistication to a new neighborhood.”
Patch: Do you have a signature dish?
- Appetizer: Fried green tomatoes with goat cheese and sweet pepper coulis
- Entrée: Buttermilk fried chicken with smashed bliss potatoes, collard greens and honey-thyme jus
- Dessert: Banana pudding with homemade vanilla wafers and fresh cream
Patch: What sets your restaurant apart from others of its kind?
Erickson: The service and attention to detail.
Patch: Who is your chef? Where did they learn to cook?
Erickson: Executive Chef Chip Ulbrich. Ulbrich is trained in a comprehensive, European-style culinary apprenticeship program accredited by The American Culinary Federation Educational Institute.
Patch: What is your favorite dish?
Erickson: Gouda fritters with General Lee honey
Patch: What is your favorite part of owning a restaurant?
Erickson: Giving people the opportunity to experience joy. That’s what dining out is all about.
Patch: How did you get into the restaurant business?
Erickson: It began in 1993 with the opening of South City Kitchen on Atlanta's bustling Crescent Avenue – we’re celebrating the 20th anniversary of South City Kitchen Midtown this year! In this quaint refurbished Midtown bungalow, a culinary institution set the standard for what would become Fifth Group Restaurants. We've come a long way since then with a portfolio that now includes six additional restaurants and a full-service catering and events company—all of which continue to offer Atlantans a myriad of dining options, locations, styles and cuisines.
Patch: Why did you choose Cobb for your restaurant location?
Erickson: Because it was growing so rapidly and we were presented with an excellent opportunity with—what was at the time a John Wieland property—One Ivy Walk. This mixed-use development was exactly the space for which we were waiting to expand our brand in to the bedroom communities of Atlanta.
Patch: Is there anything else you'd like our readers to know about you or your restaurant?
Erickson: Because the restaurant is such a beautiful space, many people frequent us only for special occasions. I’d like people to know that we are a casual place where you can enjoy a big, juicy pimento cheeseburger with your friends on any given night or sit at the bar with a cold beer and watch the game on our flat-screen TVs. We also have an amazing Sunday brunch.
Lunch/Brunch: Sunday from 10 a.m. to 3 p.m.
Dinner: Monday through Thursday from 5 to 10 p.m.; Friday and Saturday 5 to 10:30 p.m.; and Sunday from 5 to 10 p.m.
1675 Cumberland Parkway SE
Smyrna, GA 30080