New Pop-Up Restaurant Opens In Atlantic Station

Billy and Jenn Streck, the husband and wife team best known as co-owners of Cypress Street Pint and Plate in Midtown, announced on Tuesday the opening of Hudson North, a new pop-up restaurant in Atlantic Station.

Hudson North, which will be open through the end of the year in the space that formally housed The Grape, is a farm-to-tavern establishment open for lunch and dinner seven days a week featuring an affordable, chef-driven menu and curated craft beer and cocktail selection. See the menu attached with this article.

“We have been looking forward to bringing a distinctly local and affordable dining spot with a neighborhood feel to Atlantic Station during the holidays,’’ said Billy Streck in a press release. “An incredible team came together including design powerhouse ai3 and executive chef B.H. Hibbs to help us create a sophisticated, but affordable pop-up dining experience that caters to diverse demographic and is unlike any other in the market.”

Inspired by where he grew up in Albany, New York just north of the Hudson River, Billy Streck called upon the team at ai3 to realize his design vision of a warm and inviting locale that begs guests to eat, drink and socialize in a creative environment. Known for designing Atlanta culinary staples including Miller Union, 4th & Swift and Holeman & Finch Public House, ai3 has transformed the space, located at 264 19th Street, Suite 2140, into a cozy tavern reminiscent of shipyard haunts that overlook the Hudson River.

Dark hardwood floors and repurposed tables and chairs compliment a palate of soft beige, grays, cream, yellow and natural wood. Candles in mason jars that mimic floating down a river hang at various lengths above the heads of diners, while 1920s inspired accents like an antique cash register, phone, radio and scales are peppered throughout. 

The story of the Hudson North and the Streck’s definition of what a pop-up restaurant means to them is written on the windows, creating an undeniable charm and feeling of being a part of a welcoming community. 

Leading the culinary team at Hudson North is executive chef B.H. Hibbs, who recently moved from Washington D.C. to Atlanta. For Hudson North, “Chef B” is sourcing all of his ingredients daily from local farmers markets for his menu that is heavily influenced by seasonality and showcases a variety of culinary styles and techniques.  

“All dishes are rooted firmly in the belief that the food should be simple and approachable, yet still interesting with bold flavors,” said Hibbs in the release. “The menu will change often to not only reflect what is at the peak of season, but also to keep our guests interested in what we might do next. Plates are designed for sharing and pairing with our craft beer and cocktail selection,” he adds.   

The lunch and dinner menus include a raw bar, snacks, salads, a hand-held selection, entrees, and desserts. Starters include scallop crudo with arugula, lemon, dill, fennel, and clementine; ricotta-parmesan fritters with an asparagus puree and pickled mushrooms; and fresh figs with amber ale, bacon, almonds, chile, and parsley. Hand-held items range from braised chicken tacos and braised pork sliders to a burger served with pickled red onion, brown ale ketchup, gruyere, crispy ham, and pickled cucumber on ciabatta.

A variety of entrees appeal to all tastes including the seared tuna with fingerlings, snap beans, olives, clementine, fennel, and a lemon-honey vinaigrette; the pulled pork served with homemade mustard sauce, creamed corn, snap beans, radish and parsley; and the Crab penne with asparagus, lemon, parsley, chile, mushrooms, garlic, and scallions.

For dessert, guests are invited to indulge in homemade apple pie; brownies with bacon, pecans, cayenne and caramel; and banana pudding with vanilla wafers and whipped cream. 

With the help of beer aficionado Rob Merrick (Cypress Street Pint and Plate, Hop City), Hudson North has a deep craft bottle beer selection that complements Chef B.’s menu. A sampling of available beers include Allagash Dubbel, Brewdog Punk IPA, Bell’s Kalamazoo Stout, Blue Point Toasted Lager, Crispen Original Cider and Estrella Damm Daura gluten free beer. Local favorite SweetWater 420 will also be available and served for just $3.

Hudson North’s wine list boasts a concise and affordable selection, while five signature cocktails like the Spice Pear Margarita; the Rolling Blackout (Redemption High Rye Bourbon, Paolucci Amaro CioCiaro, Cocchi Vermouth Di Torino, orange flower water); and the Ginger Collins (St. George Botanivore Gin, simple syrup, fresh squeezed lemon, Fee Brothers Old Fashioned Aromatic Bitters, Barritt’s Ginger Beer) will be sure to please.

Hudson North is now open Monday through Thursday from 11 a.m. to 11 p.m.; Friday and Saturday from 11 a.m. to 1 a.m.; and Sunday 11 a.m. to 10 p.m.