Inside Atlanta’s new all-day restaurant, Le Bon Nosh – Robb Report

It’s easy to forget you’re in Atlanta when you dine at Bon Nosh. The all-day cafe recently opened in the Buckhead neighborhood, an area known for its corporate aesthetic. Chef Forough Vakili’s stylish restaurant and market, on the other hand, is very personal to him, infused with global elements he lacked in Atlanta. “I wanted you to come in here and be transplanted to any other city and country of your own imagination,” Vakili says.

To do this, Vaikili worked with a Los Angeles-based design firm. Commune to transform the 6,300 square foot storefront with 25 foot ceilings into three sections on the main level. The central section is anchored by an open kitchen which puts a custom La Cornue front and center of the stove with a butcher block counter that will eventually be used for cooking classes. There’s also a pastry crate filled with layered croissants and hazelnut financiers, among other goodies.

“One of the things I wanted was to create a place where you could have a completely different experience depending on where you are sitting,” says Vakili. A dining room in the restaurant is friendly with custom-designed communal oak tables. “It’s more about the turmoil of the market. I did it on purpose, so if you’re sitting on that side it’s more like being part of the community, ”she says.

Forough Vakili moved from Georgia Tech in Atlanta to Cordon Bleu in Paris.

Photo: Courtesy of Anthony Tahlier

The other dining room, where the wine bar is also located, is elegant and intimate. The bedroom is covered with saffron-colored curtains made with recycled gauze and dyed by Argentinian artist Mariana Pussacq from Casa Almacen. Vakili’s childhood was spent on a saffron farm in Iran and these curtains pay homage to this part of her life. “I insisted a lot that I feel like my whole trip from leaving Iran to the point where Le Bon Nosh was built and opened, it was kind of a puzzle to put together. And I had the impression that each experience, each place where I lived or each meeting I had had an impact on the implementation of this project in its current state ”, explains Vakili.

Crystal Woka the lightings are another striking detail that pays homage to the time when Vakili lived in Vienna after leaving Iran. A painting of the Breton coast by Tyler Hays hovers over the tables of the bistro in memory of his stay in France. Upstairs is a dining room, with hand painted wallpaper by From Gournay, which can be used as a private space.

No matter where you choose to perch at Bon Nosh, you can savor Vakili’s vegetable dishes. Whether it’s a French lentil salad or a squash caponata toast, Vakili’s goal is to make locally sourced ingredients shine. “I have the impression that vegetables are often not emphasized enough and that they are always seen as an accessory,” says Vakili. One of the farmers she works with teased Vakili about the 250 pounds of turnips she ordered. “We teach people to eat turnips, not just look at them and wonder what to do with them. We roast them, we mandolonate them and then put them in salads, all over the place, ”Vakili told the farmer.

dramatic dining room the good nosh

Inside the beautiful dining room.

Photo: Courtesy of Anthony Tahlier

The recently launched table service offers dishes like marinated olives, Serrano ham gougères and family-style dishes such as whole fish prepared in the wood-fired grill. There are also nods to its Persian roots on the menu, such as cardamom cake and chicken marinated in saffron and yogurt.

Although Vakili seems comfortable in her role as head of Bon Nosh, owning a restaurant was not a goal she had until recently. Vakili moved to Atlanta to complete high school in 2000 and went on to earn a chemical engineering degree from Georgia Tech. Dissatisfied with her career and wondering whether or not she should go to law school, she opened the Cordon Bleu Paris website and nine months later she was registered there as a student. After graduating from cooking school, she performed at L’Auberge de Glazicks. When Vakili returned to Atlanta, she worked as a culinary consultant for Porsche Cars North America and Bon Appetìt Management Company.

pastry case with croissants

The pastry crate is well stocked.

Photo: Courtesy of Anthony Tahlier

Le Bon Nosh was a project in the making for two years. Vakili chose Buckhead as a landing point to break the monotony of restaurant chains. And now that she’s here, she’s not slowing down. “The overall goal of the concept is to expand and have multiple locations nationwide,” she says.

For now, she’s happy to give Atlanta some transportation space. “That’s exactly the idea. Really, just take yourself out of your day-to-day life and give yourself a little moment to reflect back. I think it’s special.

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