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Amuse-Bouche:

June 4, 2012

This Just In: The Former Trois Space Gets a Chic New Concept

Will Downtown Developer David Marvin Create a New Legacy for Midtown?

By James Oxendine

Downtown Developer David Marvin hopes to make magic in Midtown with a new, seasonally inspired restaurant venue in the former Trois space, to open late summer.

David Marvin plans a new three-pronged restaurant space in the former Trois space, pictured here. David Marvin plans a new three-pronged restaurant space in the former Trois space, pictured here.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Noted downtown restaurant and hotel developer David Marvin  (STATS, Glenn’s Kitchen at Glenn Hotel, Der Biergarten) has now set his sights on a prize venue in Midtown. Marvin is planning to open a three-pronged restaurant concept this summer in the voluminous space formerly occupied by Trois, according to various media reports. ( Concentrics’ critically acclaimed French restaurant Trois was one of several white tablecloth-venues, including The Dining Room at Ritz-Carlton Buckhead and Atlanta’s five-star Seeger’s, that fell victim to the recession.) But three years after the close of Trois, Marvin has ambitous plans to reinvent this gorgeous space with a brand new concept.

The exterior of 1180 Peachtree, the future location of Marvin's new restaurant The exterior of 1180 Peachtree, the future location of Marvin's new restaurant

The Atlanta Business Chronicle is reporting that a five-year lease for restaurant and event space was finalized in May between Legacy Restaurant Partners, a division of David Marvin’s Legacy Property Group LLC, and the owner of the iconic 1180 Peachtree tower, General Electric Pension Trust. The proposed project will be the first Midtown deal for Marvin, whose developed some of downtown's most spectacular projects like The Glen Hotel, Hilton Garden Inn, the Centennial Park South condominiums and the sophisticated sports bar STATS, not to mention his proposed Times Square South tower with giant electronic billboards, which is planned for downtown’s Luckie-Marietta District.)

Scheduled to open “around August 15th,” the  proposed restaurant, will feature two separately named spaces and operate on three levels in the 14,000-square-foot space formerly occupied by Trois. The first level will house a “great, consistent neighborhood restaurant,” says Brian Bullock, managing partner of Legacy Restaurant, with an entrance at 14th and Crescent Avenue. Initially, it will be open for dinner only. The still-being conceptualized menu will, according to Legacy Restaurant Partners, include "seasonal, farm-to table-fare with some New England additions." The second level, or plaza level, of the restaurant will open onto the gardens located in the rear of the 1180 building and cater to Midtown’s many corporate tenants by offering lunch-only during the week with "spectacular brunches on the lawn on the weekends." The third level will be used exclusively for private functions. The design firm ASD (responsible for the tony new Tomo restaurant in Buckhead and F.A.B. brasserie) is working with Legacy on the design of the concept. The Midtown Patch is reporting that the remodeling of the space has already begun.

Chef Bernard “Bernie” McDonough, a native of New England, who got his culinary start in Dixie at Savannah’s 45 South, has been tapped as top toque for the entire operation. McDonough is a CIA grad and a veteran of several resort and upscale dining establishments, including the boutique Hotel Matilda in San Miguel De Allende, Mexico. At Hotel Matilda, chef McDonough cooked up delicacies like seared sea scallops with huitlacoche-leek fondue and jamón Serrano, and the dishes he served there were often derived from the organic gardens, on-site charcuterie and cheese-making studios and the apiary that he cultivated for local honey. No word yet if he will be charged with tending 1180 Peachtree’s own green plots, but , we are guessing that the chef will soon be practicing his green thumb in the urban heart of Midtown for a series of garden-to-table treats.

CORRECTION: We earlier reported that Allée was the proposed name of this space but Legacy denies this name and emphasizes that the restaurant concept , still being formulated, will not be French, which the name Allée might imply. 

 

Seared scallops with huitlacoche-leek fondue and jamon serrano by Chef McDonough for Hotel Matilda, Mexico. Seared scallops with huitlacoche-leek fondue and jamon serrano by Chef McDonough for Hotel Matilda, Mexico.