Full Commission, an all-day restaurant in Atlanta’s Grant Park neighborhood at Larkin on Memorial is now open for coffee and a limited breakfast menu, with dinner, weekend brunch and craft cocktails to follow in the coming weeks. Focusing on Southern gastropub fare, the restaurant will give guests a place to relax over food and drink throughout the day or pop in for a bite and beverage on the go.
A Mississippi native and five-year resident of Atlanta, David Traxler has created a place for Atlantans that’s casual enough for a beer, comfortable enough for a coffee and luxurious enough for wine and a night out. The restaurant’s name is a nod towards his former career in sales, from which he saved his commission to fund Full Commission’s opening.
A 12-year culinary veteran, Chef Garrett Wheeler helms the kitchen as Executive Chef. Previously of Chef Shaun Doty’s The Federal and Endive Publik House, Chef Garrett grew up in Grant Park. At 14 years old, his first job was as a dishwasher at a local pizzeria. Since then, he’s cooked all around Atlanta –– doing pop-ups, working as a chef consultant and serving as country music singer Zac Brown’s personal chef.
With a background in restaurant operations and management, Ben McAdams is a co-founder in Full Commission and serves as the restaurant’s General Manager. Brandon Peterson is Chef de Cuisine and brings experience from Atlanta restaurants including The Federal, Vine & Tap, Thrive Sushi and more. Chef Terrence Scott leads the pastry program at Full Commission after serving time in the kitchen at Café Nordstrom, The Federal and under Pastry Chef Kristia Paz at One Eared Stag.
Austin Hewitt is the Coffee Program Manager at Full Commission and oversees the restaurant’s daily coffee service. Prior to Full Commission, Austin held positions at Atlanta coffee shops Octane and Bar Crema and honed his craft over four years by working in a variety of roles that included serving as the shop’s barista, coffee manager and bartender.
Full Commission offers a daily selection of breakfast items, and in the coming weeks, full-service dinner will begin at 5pm and brunch will be served on the weekends. The menus will feature updated Southern gastropub cuisine, and large and small plates for sharing will be available for brunch and dinner. Guests can expect dishes like Fried Pop Tarts filled with jam and topped with a vanilla glaze at breakfast; Pork Tenderloin with miso pear butter, ponzu coleslaw and “collard-style” bok choy for dinner; and Mezcal Grit Tamales made with Logan Turnpike grits and topped with two fried eggs and chimichurri for weekend brunch.
From the team of Cole Younger Just and Layla Walk of Just Walk, the cocktail program will focus on classic cocktails and simple variants. Examples include the New Orleans Sazerac with a split of Cognac and a house rye blend with gomme syrup; a Paper Plane cocktail with aperol, amaro nonino, bourbon and fresh squeezed lemon; a dark magenta El Diablo variation with tequila, mezcal and ginger beer; and a Southern Spritz featuring Mississippi-based Cathead Honeysuckle vodka and Montane Honeysuckle bubbly water. The cocktail program will also feature boozy cocktail libations. Look for an icy Swedish-Style coffee featuring aquavit, chicory liqueur, cold brew and house lemonade, and a hot dessert cocktail: Irish coffee with housemade whipped cream and Irish whiskey.
Unique beer and wine offerings will be offered on draft, in cans and in bottles. The wine list will evolve with the seasons and feature both domestic and old world regions. Craft beers will rotate on a seasonal basis with a few mainstay macro-brews.
The coffee counter sources from East Pole Coffee Co. and offers espresso-based beverages, in addition to rotating nitro beverages such as cold brew coffee, blonde berry basil, iced arnold palmers and more from Phoenix Roasters.
Designed by Pattern r+d, the mid-century modern space features 22-foot ceilings with industrial steel beams, geometric floor tile and a gold, white and slate color palette. The intimate, 45-seat dining room includes a leather banquette spanning the dining room and seating for 10 at the bar. Just outside, a 600-square-foot covered patio with ceiling fans and heaters in the winter offers tables for al fresco dining and soft seating for lounging over coffee and drinks.
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