Lapeer Seafood Market, the forthcoming restaurant and bar serving fresh seafood and housemade pasta, will open in the much-anticipated, mixed-use Alpharetta City Center development this March. The restaurant draws inspiration in both menu and aesthetic from the relaxed beach towns along the East Coast—like surfer favorite Montauk—and will be open daily for dinner with lunch and weekend brunch to follow. The team behind Lapeer is headed by Co-Owner Louis Soon and Culinary Director Andy Long of Maven Restaurant Group, which includes beloved Alpharetta eateries South Main Kitchen and Butcher & Brew.
Lapeer’s fresh, hyper-seasonal food menu will feature day boat fish delivered daily, including variations of East Coast and Gulf oysters, wild-caught fish and shrimp from along the Gulf of Mexico, crabmeat from Bayou la Batre and tuna from Louisiana. Local produce will be sourced from small, family-run businesses in the area, such as Levity Farms, Tucker Farms, AJ Stonehaven Farms, Martin’s Garden, Crystal Organics and Ashland Farms, with herbs from Grant Wallace Farm in Conyers, Georgia. The restaurant will also source unique salts from different regions and throughout the U.S., adding both depth and flavor to Lapeer’s selection of seafood dishes. In addition to an extensive raw bar, including snapper crudo with shaved local fennel, citrus, chilies and Peruvian pink salt, guests can expect shareable family-style plates, a seafood tower and more. A refreshing beverage program centered around Mezcal will complement the food menu, incorporating seasonal ingredients and fresh juices.
Lapeer’s chic and modern space is designed by Curious Yellow Design studio in New York, the firm behind residential and commercial projects including Hero Beach Club in Montauk. Inside the 3,000-square-foot restaurant, 15-foot ceilings will top a clean and relaxed interior with white and matte green tile, white slat walls and brass finishes throughout. Guests will have a front-row view into the restaurant’s kitchen, which will be home to a state-of-the-art Hestan Suite—one of the few restaurants in Georgia to house the award-winning culinary equipment. A greenhouse-inspired, 840-square-foot outdoor patio will flank the restaurant and overlook a courtyard in City Center. Designed for year-round outdoor dining, the expansive and airy patio will be temperature controlled and fully enclosed with glass, allowing guests to dine comfortably no matter the season.
Several existing members of the Maven Restaurant Group team will run the food and beverage program at Lapeer. Blake Hartley, who currently serves as Sous Chef at South Main Kitchen, will helm the kitchen as Executive Chef at Lapeer. A native of Tuscaloosa, Alabama, Blake brings over 14 years of cooking experience. He has worked at acclaimed Birmingham spots Frank Stitt’s Bottega Restaurant and Chris Hastings’ Hot & Hot Fish Club, in addition to Evangeline’s Restaurant in Tuscaloosa. He joined Maven Restaurant Group in 2017.
Cody Brown, Beverage Director at South Main Kitchen, will run the cocktail program and Mezcal bar. Elise Vitale, who works as Pastry Chef at Butcher & Brew and South Main Kitchen, will head up desserts. Owner Louis Soon will oversee the wine program, and Andy Long will continue to serve as Culinary Director for all concepts under the umbrella of Maven Restaurant Group.
Lapeer will be accepting reservations via OpenTable upon opening.
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