The team at the helm of Virginia-Highland’s Murphy’s Restaurant is introducing its signature contemporary American comfort food to Vinings with Paces & Vine.
Atlanta hospitality veteran Tom Murphy along with executive chef Ian Winslade, director of operations Dave Green and general manager Dwayne Wiseman will lead Paces & Vine’s management and culinary teams.
“We are thrilled to have the opportunity to introduce Paces & Vine and establish the concept in another one of Atlanta’s most loved neighborhoods,” says Tom Murphy. “Vinings diners have been crossing the city to Virginia-Highland to dine at Murphy’s for years, in many ways the neighborhoods are very similar, so we are confident Vinings will be a perfect fit. We are excited to build a dining cornerstone right in the heart of their community.”
Offering artful yet approachable fare with simple presentation and careful preparation, chef Winslade along with chef de cuisine Austin Rocconi have crafted a menu boasting signature dishes inspired by the neighborhood. Dinner entrees will include gulf red snapper a la plancha and an offering of steaks including an 18 ounce bone-in rib-eye and eight ounce filet mignon. Lunch and brunch offerings will feature a one yolk omelet, lamb burger, tuna carpaccio, chilaquiles with chicken and fried eggs and sweet potato tortellini with smoked popcorn dashi and toasted pumpkin seeds. Some perennial Murphy’s favorites such as the grilled artichokes appetizer, Enchanted Springs Mountain Trout and Maine lobster Cobb salad will also be available on Paces & Vine’s menus.
The kitchen will be complemented by a wine-focused bar program along with carefully chosen beers and a craft cocktail program led by beverage manager Steven Trager with consultation from Murphy’s beverage director Leslie Johnson and retail wine shop wine consultant Michael Kunz.
Drawing inspiration from the wooded riverside community of Vinings, local designer Smith Hanes of Smith Hanes Studio transformed the restaurant into a space rooted in earthiness. The once dark space is now bright, with operable screened windows that flank the perimeter of the restaurant, white brick, a custom wooden bar front and hand-blown glass light fixtures.
