Bantam + Biddy Comes Home to a New Roost on Crescent Avenue in 2014

The new Crescent location will have the same regional and pastured poultry and organic, seasonal vegetables as its predecessor.

Atlanta chefs Shaun Doty and Lance Gummere open a second Bantam + Biddy on Sunday, January 5 along Crescent Avenue in Midtown. This makes the third restaurant from the duo, whose list includes Bantam + Biddy in Ansley Mall and Chick-a-Biddy in Atlantic Station.

“One of our goals is to provide Midtown residents a convenient dining option that’s still delicious and healthy,” said Doty. “We also wanted to give business professionals looking for a morning coffee or a quick bite on their lunch break a new place to visit.”

While the Crescent location has the same regional and pastured poultry and organic, seasonal vegetables as its predecessor, the new restaurant has a caffeinated bonus: an espresso bar serving Batdorf & Bronson coffee.

“We thought about what this area needed, and that’s how we came up with adding the espresso bar,” said Gummere. “We plan on having several different types of coffee like Cuban, shaken and cold brew, and we’ll also have chai.”

The restaurant’s lunch and dinner menu includes a “meat-and-three” option, as well as entrées, salads and sandwiches. Many of the items are gluten-free. The “meat-and-three” meal allows guests to choose either a quarter ($12) or half chicken ($15) or a 6-ounce serving of eco-friendly pork loin ($12.50) with two sides. This meal also comes with a choice of four sauces including piri piri, wasakaka, beer mustard and Sweet Blue Ridge BBQ. The selection of entrées also features penne pasta ($10), pork schnitzel ($16) and meatloaf made with White Oak Pastures grass-fed beef and a choice of two sides ($12.50). Salad ($8.50-$12.50) and sandwich ($10.50) options include the Power House Salad with local farm egg, roasted broccoli, tomato, radish, sunflower sprouts and organic almonds; Southern fried chicken sandwich; and a chicken pita with feta cheese, yogurt, olives, tomato, cucumber and sunflower sprouts. All sandwiches are served with one side item, and gluten-free bread is available upon request. Daily Blue Plates ($10-$14) range from chicken and dumplings to Southern fried catfish and Creole sauce, served from 2 p.m. until close.

The breakfast menu ($5-$14) includes an array of dishes made with local farm eggs and poultry including items like buttermilk cheddar biscuits with sausage gravy, pastured three egg burrito and fried chicken and waffles.

 The restaurant’s 2,000-square-foot space seats 75 guests in the dining room and will include a casual, awning-covered patio. Designed by architect Tim Nichols, Bantam + Biddy’s aesthetic provides diners a charming, relaxing atmosphere that features classic wood beadboard, bright ceramic tile and rich oak woods.

Bantam + Biddy is located at 1050 Crescent Avenue. The restaurant is open Monday through Thursday from 7:30 a.m. to 9 p.m., Friday from 7:30 a.m. to 10:30 p.m.


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