Organic jerky, hand pies, South African wine – that’s just a taste of what Biltong Bar is bringing to the Central Food Hall. We sat down with owner Justin Anthony to learn more about bringing his unique South African twist to Atlanta, what to expect from the Biltong Bar experience, and even what he would choose as his last meal. Keep reading!

What is the most exciting or unique thing about opening in the Central Food Hall?
It’s really exciting to have South African cuisine in the mix of such a unique development and especially to be in the food hall with such accomplished chefs. It’s unique to be able to showcase our traditional Biltong (South African style air dried, all natural Beef Jerky). We also carry exclusive South African wines, craft cocktails and craft beers.

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Describe the Biltong Bar experience at #PCM It’s a unique, one of a kind experience.
We offer both counter “to go” service as well as sit down service. The bar is a focal point of the eatery.

Biltong interior

What menu item are you most excited about bringing to PCM?
Biltong. It’s all natural, organic, with no preservatives, and an extremely healthy source of protein.

What is the best part of being an Atlanta-based restaurant?
Although I grew up in South Africa, Atlanta has been home for 20 years. I love this city and to be a part of such a burgeoning dining and restaurant scene is a dream come true.

What local businesses, organizations, people, etc. inspire you?
Any individual or business that is liking to make Atlanta better inspires me. I’m especially inspired by Jamestown and what they have accomplished in building PCM, which has taken Atlanta to another level.

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What would your last meal be and why?
Caviar. I want to go out in style.

What is one interesting fact about Biltong Bar that folks might not know?
Biltong Bar is the very first concept of its kind not only in the USA but also in the world!

Inspired by the 1960s era, The Mercury is serving up delicious cocktails as well as lunch and dinner on the 2nd floor of the Central Food Hall. We chatted with owners Brooks Cloud, Julian Goglia and Mike Blydestein about The Mercury experience, their cocktail program, and even the inspiration behind the restaurants theme.

What is the most exciting or unique thing about opening in the Central Food Hall?

We are a true craft cocktail experience at Ponce City Market and are proud to be part of the family here. Our unique interiors and warm ambiance are a nice balance to the industrial space, and we are excited to be the destination for visitors and residents alike.

Describe The Mercury experience at PCM.

We are a cocktail-focused, classic eatery that was inspired by mid-century American culture. Chef Mike Blydenstein’s menu features a raw bar, chops and steaks, and perfectly-executed classic entrees. Beverage Director Julian Goglia curates a full service bar program rooted in approachability and familiarity updated with modern technique, house made ingredients and premium spirits.

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What menu item or cocktail are you most excited about debuting at PCM?

Our tableside cocktail service is offered for parties of 4 or more and is a very unique experience for guests to enjoy. We are excited to offer an updated take on classic dishes that you don’t see very often like the Prime Rib Sandwich and French Onion Soup.

What is the best part of being an Atlanta-based restaurant?

It’s invigorating to be a part of the booming food scene in town, and particularly to be involved in one of the most highly regarded developments in Atlanta. We are located just minutes off the BeltLine and are able to serve guests from all over the city. Atlanta has been good to us!

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What local businesses, organizations, people, etc. inspire you?

King of Pops has accomplished admirable growth over the past few years, and it’s been fun to watch the Old Fourth Ward Distillery expansion. We are proud of our own teams at The Pinewood and The Mercury, and the success that we’ve had with our Proof Old Fashioned Cocktail Syrups.

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What is one cool fact about The Mercury that folks might not know? 

One of our partner’s mother worked for NASA for 30 years and that was a large part of the inspiration behind the space theme.