Watershed restaurant, located for 13 year in a converted gas station in Decatur, is re-locating to The Brookwood, a mixed-use condominium community located on Peachtree Street in the historic Brookwood neighborhood. The Brookwood is Atlanta’s only LEED certified high-rise condominium community.

The move will enable owners Ross Jones, Indigo Girls’ Emily Saliers and Chef Joe Truex to grow the business with private dining, a patio and parking. They plan to maintain aspects of the Decatur Watershed, while updating it to match the new location.

The new location, set to open in Spring 2012, will seat 175. Truex plans to update Watershed’s Southern-inspired cuisine with flavors from the Georgia Coast to the Louisiana Bayou and everything in between including the diverse ethnic flavors found throughout the South. The restaurant will continue with the monthly wine club tastings and bring back Fried Chicken Night with a twist.

Truex took over as Watershed’s chef in 2010 with the departure of long-time chef Scott Peacock. A Louisiana native, Truex came to Watershed after closing his award-winning eatery, Repast. With a degree from the Culinary Institute of America his career has taken him from New Orleans to New York and Basel, Switzerland. He came to Atlanta as executive chef of the Swissôtel and later Château Élan Winery and Resort in Braselton, before opening Repast in 2005.

Willy’s Mexicana Grill, the Atlanta-based fresh Mex restaurant, opened its first restaurant in Gainesville, Fla. this week.

The fast casual concept was started by Willy Bitter, an entrepreneur who fell in love with California-style burritos after living in San Francisco and visiting the Mission District in the 1990s. He brought the idea for a new style of Mexican restaurants back to Atlanta and opened his first Willy’s Mexicana Grill in 1995. Growing slowly and steadily, with 19 restaurants presently in the metro Atlanta area and Athens, Ga., Bitter is excited to expand out of state for the first time.

“Everyone who knows us knows that we have been in no hurry to expand because we want to make sure each and every location is the right fit,” Bitter said. “This Gainesville opportunity was too good to pass up with a perfect location on Archer Road and a strong management team that values our commitment to hiring the best people and delivering a great experience to our guests every time.”

The Gainesville Willy’s is run by Operating Partner Carl Hoover and Alex Gonzalez, who serves as director of operations. Both Hoover and Gonzalez have extensive experience in the restaurant industry. Hoover grew up in the business, helping his father with a family franchise operation that owns and operates Wendy’s and Hilton Hotels. Gonzalez has worked with Hoover for more than 10 years and recently obtained his law degree from the University of Florida.

A grand-opening celebration for the new Gainesville location is planned for early 2012.

Chris Hall, Todd Mussman and Ryan Turner of Local Three were presented with the Georgia Restaurant Association’s award for Restaurateur of the Year last night.

The three faced tough competition against fellow nominees Richard Blais of Trail Blais (Flip Burger and HD1) and Riccardo Ullio of U Restaurants (Sotto Sotto, Fritti, Escorpian).

Local Three is the second concept from Mussman and Turner who’s first restaurant together was aptly named Muss & Turner’s (see profile Muss & Turner’s).  Chris Hall joined the duo to open Local Three as executive chef.

The GRACE Awards are an annual event recognizing and paying tribute to leaders who have made outstanding contributions to Georgia’s restaurant industry.  The gala was held last night at the Loews Atlanta Hotel.

GRACE Awards were also presented to:

• Ted Turner of Ted’s Montana Grill -  Lifetime Achievement
• Richard Chey of HomeGrown Restaurant Concepts for Distinguished Service
• Will Harris of White Oak Pastures for Innovator
• Kathleen Ciaramello of Coca-Cola Refreshments for Industry Partner

View a list of all the 2011 GRACE AWARD Finalists.

Congratulations to all the winners an finalists!

Having served breakfast to patrons for more than a decade, Thumbs Up diner plans to franchise the concept in the Southeast while remaining within the original parameters of a hometown, neighborhood diner atmosphere throughout its expansion. Thumbs Up currently has five locations in metro-Atlanta and is known for its homemade multi-grain biscuits and preserves, locally roasted and blended coffee and in-house smoked turkey, ham and chicken,

Each franchise will be individually owned and operated by a private franchise owner with the assistance of Thumbs Up founders Lou and Elizabeth Locricchio who oversee the brand management, including menu, design and overall message. With a franchising fee of $27,000, start-up costs will range from $150,000 to $400,000.

“As we expand in the Atlanta market we want to make it a point to remain as authentic and consistent with our locations as possible,” said Lou Locricchio, owner of Thumbs Up Diner. “It was our initial core values that created popularity with our regular diners and we maintain those exact values with each new location we open.”

Chef Micah Willix announced a November open date for his new restaurant concept, Latitude, to be located in Phipps Plaza in Atlanta’s Buckhead neighborhood.  Willix was most recently the executive chef at Ecco, a Fifth Group restaurant.

Latitude will offer a flavor-driven menu with a wine selection of over 60 bottles selected to pair with Willix’s offerings. Anticipated menu items include dishes such as spot prawn ceviche, toasted coriander, lime and Spanish chorizo; spicy pork sausage, roasted cherries and chicory; braised squid, ink, lemon, ginger and Thai basil grilled bitter greens, soft-poached egg, roasted green garlic and tarragon; and pan-roasted blade steak with smoked potato and horseradish.

“This will definitely be a change from what I’ve been cooking for the past five years,” said Willix of the new concept. “Latitude will be an opportunity for me to explore more options of different cuisines and cultures, but I still want to cook and create dishes that are simple and close to the source – grassroots.”

Willix is working with industry veterans and partners Kenny Perlman, formerly of Seasons 52 and Houston’s, and Emily Streib Marcil, formerly of Capital Grille and currently of Second Growth LLC.

The restaurant was designed by Brian Watford and includes a large 30-seat patio with a large water feature and urban garden design.

Richard Blais, HD1′s menu consultant and Barry Mills, the restaurant owner opened the new gourmet hot dog restaurant in Atlanta’s Poncey-Highland neighborhood.  Blais has led many Atlanta kitchens and the winner of BRAVO’S season eight “Top Chef All-Stars.”

Jared Lee Pyles heads HD1’s kitchen for daily operation. A graduate of Le Cordon Bleu College of Culinary Arts in Atlanta, Pyles has worked alongside Mike Isabella and Richard Blais at Atlanta restaurants Kyma, Home and Woodfire Grill. Pyles also was among the opening team at the first FLIP burger boutique.

HD1 dishes include: fennel sausage with San Marzano ketchup, fontina and grilled radicchio; Merguez lamb sausage with red currant compote and minted cucumber salad; or the classic hot dog with sauerkraut and HD mustard. Beyond the hot dog, HD! offers other options, including: brisket chili with cool ranch oyster crackers and waffled fries with ma-ploy sauce to hand-churned soft serve ice cream including bourbon and brown sugar. HD1’s full bar cocktail has an emphasis on craft bourbon and rum libations, along with beer-by-the-can.

The design firm ai3 is the team behind the design concept and architecture of HD1. Designed as a modern beer garden, the focus of attention in the dining room is a row of communal tables with bench seating.

Executive chef Anthony Gray will helm the kitchen of the Southern-inspired restaurant, accompanied by pastry chef Meredith Miller, head mixologist and bar manager Brian Stanger and general manager Alain Zemmour.  Both Stranger and Zemmour have worked in Atlanta hospitality scene for several years.

Stanger joins Southern Art and Bourbon Bar from his most recent position as manager and mixologist of Atlanta’s Top Flr, where his “bloody stanger” mix awarded him a placement on Creative Loafing’s 100 Things to Eat in Atlanta Before You Die list. Stanger also served as the bar manager and mixologist at Abattoir for two years, during which he was named Mixologist of The Year 2010 by Creative Loafing. During his time in Atlanta, Stanger also worked at Shaun’s and Beleza, where he first concentrated on perfecting his mixology skills.

General manager Alain Zemmour joins Southern Art from his most recent position as general manager at 10 Degrees South. Prior to spending two years at the acclaimed restaurant, he spent time at The St. Regis Atlanta and The Ritz-Carlton, Buckhead. Zemmour’s familiarity with and knowledge of the Atlanta hospitality community also includes experience catering with Prestige Gourmet Catering and owning L’Assiette French Bistro.

Southern Art and Bourbon Bar Opened on October 12.

Geri Revalo recently took over as the pastry chef at Murphy’s restaurant in Virginia Highlands. Revalo previously worked at the Capital City Club in Downtown Atlanta, where she presided over the dessert program for four years. Geri graduated from the Art Institute of Atlanta with a degree in Culinary Arts and concentrations in Baking and Pastry.

Geri’s new additions to the Fall Menu include: Roasted Banana Bread Pudding with dulce de leche ice cream; Sweet Potato Pecan Pie with fall spiced fruit compote; and Tahitian Vanilla Creme Brulee topped with a caramelized sugar crust and a gingerbread cookie.

Two Atlantans have been newly elected to the International Franchise Association (IFA) Board of Directors: Carlton L. Curtis, vice president of Industry Affairs, Foodservice and Hospitality, Coca-Cola North America; and Aziz Hashim, president & CEO, National Restaurant Development Holdings.

The IFA is the oldest and largest organization representing franchising worldwide. The association protects, enhances and promotes franchising through government relations, media relations and educational programs.

Curtis joined The Coca-Cola Company in 1972 in public relations, where he served in a variety of positions including vice president of Corporate Communications and Corporate Public Relations. He was appointed vice president and director of Worldwide Educational Marketing in 1994. In 1997, he was appointed vice president and executive assistant to the President of Coca-Cola USA, and in 2000, he was elected vice president and executive assistant to the president of The Coca-Cola Company. He was appointed to his current position in September 2003. Curtis currently serves as chairman of the board of the National Restaurant Association Educational Foundation and serves on the executive committee of the National Restaurant Association.   He is a member of the Hall of Fame of the Distinguished Restaurants of North America (DIRONA).

Hashim is a leading multi-state, multi-brand and most recently, multi-national franchisee.  He is the president and CEO of NRD Holdings, LLC (NRD), a U.S. company and Dandle, Inc., a Canadian pet-supply company.  Aziz founded NRD in 1996 with one QSR location and has grown the company to over 60 restaurants representing multiple brands including,Popeyes, Domino’s Pizza, and Checkers/Rally’s Drive-In Restaurants, Inc.  He expanded his franchise portfolio in 2010

The Georgia Restaurant Association announced the following GRACE Awards finalists for 2011.  GRACE Awards are the Georgia Restaurant Association Crystal of Excellence Awards.  Finalists are nominated by the GRA membership and winners will be announced at the GRACE Awards Gala to be held on November 13, 2011 at the Loews Atlanta Hotel.

During the Gala the Lifetime Achievement Award will be presented to Ted Turner, Ted’s Montana Grill.

Restaurateur of the Year
Richard Blais, Trail-Blais
Chris Hall, Todd Mussman & Ryan Turner, Local Three Kitchen & Bar
Riccardo Ullio, U Restaurants

Industry Partner of the Year
Kathleen Ciaramello, Coca-Cola Refreshments
Michelle Davidson, The Defoor Centre
Walt Davis, Retail Data Systems

Distinguished Service Award
Rich Chey, HomeGrown Restaurants Concepts
Jo Ann Herold, Arby’s Restaurant Group
Brian Lyman, Jim ‘N Nick’s Bar-B-Q

The Innovator Award
Delia Champion & Molly Gunn, Delia’s Chicken Sausage Stand
Will Harris, White Oak Pastures
Keith M. Schroeder & Hunter Thornton, High Road Craft Ice Cream & Sorbet

Lifetime Achievement Award
Ted Turner, Ted’s Montana Grill