We’re going to go out on a limb here and say you’re having drinks sometime next week.
Now we’re going to tell you where you’re having them...
Here at 1Kept, a dark and mysterious watering hole where they screen obscure sports, infuse whiskeys in the basement and feed you deviled quail eggs, taking reservations now for Wednesday night and officially opening May 4 in Buckhead.
You can’t put your finger on it, but... something’s raising your suspicions here. It’s probably not the random wall of typewriters from the ’20s. Or the giant wood-burning oven pumping out spicy Italian sausage flatbreads. But it could be that basement room where they’re infusing whiskey with honeycomb, and pickling tomatoes and carrot slaw. That. That room’s probably the reason.
Come by when you feel like drowning your non-sorrows in a .45 Caliber Old Fashioned (bourbon, blood orange, shaved ice). Go see what’s playing on the flat-screen (chances are, it’s a static image of a bookcase, or... curling). And when your butcher-block table is ready, ask your server about the veal meat loaf. Ask about the duck Bolognese. Then just say yes. It’ll all work out in the end.
You should also ask about the private dining room downstairs. It’s not ready yet, but eventually they’ll be having a chef’s-table situation in the bunker-like space just past the pickling room.
We just felt like saying pickling room.
Now we’re going to tell you where you’re having them...
Here at 1Kept, a dark and mysterious watering hole where they screen obscure sports, infuse whiskeys in the basement and feed you deviled quail eggs, taking reservations now for Wednesday night and officially opening May 4 in Buckhead.
You can’t put your finger on it, but... something’s raising your suspicions here. It’s probably not the random wall of typewriters from the ’20s. Or the giant wood-burning oven pumping out spicy Italian sausage flatbreads. But it could be that basement room where they’re infusing whiskey with honeycomb, and pickling tomatoes and carrot slaw. That. That room’s probably the reason.
Come by when you feel like drowning your non-sorrows in a .45 Caliber Old Fashioned (bourbon, blood orange, shaved ice). Go see what’s playing on the flat-screen (chances are, it’s a static image of a bookcase, or... curling). And when your butcher-block table is ready, ask your server about the veal meat loaf. Ask about the duck Bolognese. Then just say yes. It’ll all work out in the end.
You should also ask about the private dining room downstairs. It’s not ready yet, but eventually they’ll be having a chef’s-table situation in the bunker-like space just past the pickling room.
We just felt like saying pickling room.
