A nondescript office building in Midtown is about to get a culinary facelift.
On September 10, the space at 1375 Peachtree Street will welcome Brasserie Lundi, a French brasserie, alongside a micro food hall.
Chef Akhtar Nawab, known for his experience at Danny Meyer’s Gramercy Tavern and Tom Colicchio’s Craft, is at the helm of the 7,000-square-foot venue.
Brasserie Lundi, named for the French word for “Monday,” aims to serve familiar yet elevated dishes in a casual setting.
“It’s not an occasion place—it’s a place you can go every day,” Nawab explains.
Initial service will focus on dinner, with breakfast and lunch starting on September 25.
The menu will cater to a diverse range of tastes, featuring options like fried green tomato schnitzel with Japanese curry and rice, and classic items such as foie gras torchon with stone fruit preserves and brioche.
Additionally, patrons can expect dishes like poached halibut with charred leeks and smoked trout caviar, and Parisienne gnocchi with basil pistou and zucchini.
Weekend brunch will offer sweet bites like sheep’s milk ricotta pancakes drizzled with orange honey syrup, alongside caramelized pan perdue with seasonal fruits.
During weekdays, the breakfast menu will lean towards continental fare, comprising omelets, oatmeal, and pastries sourced from Saint Germain.
Lunch offerings will be a simplified version of dinner, complemented with entree salads and sandwiches such as croque madame and jamon beurre.
A dedicated coffee bar will serve traditional espresso-based drinks from Illy.
Brasserie Lundi will also feature a full bar specializing in French-inspired cocktails, including unique twists like the saffron Old Fashioned.
Drink options will include the Olive Branch—a cocktail made with olive oil-washed vodka, gin, Cocchi Americano, and basil—and a Swizzle featuring Boomsma Claerkampster Cloosterbitter, Martinique-style rum, cane syrup, lime, and peach liqueur.
The wine list will be predominantly French, supplemented by selections from the New World and other Old World regions, with about 55 options in total, 15 of which will be available by the glass.
Brasserie Lundi will also feature local beers and Kronenbourg, a French pale lager.
The design of the restaurant intends to promote an airy feel, accentuated by antique mirrors and a variety of attention-grabbing paintings.
Wooden arches will create inviting separations within the space, leading to the adjoining food hall.
Nawab is also curating the Peacherie food hall, which will include several innovative food stalls.
Among the announced tenants is Jack Bai, who will debut Ninja Way Express, serving poke, sushi, and hibachi favorites like shrimp and hibachi chicken bowls.
Miles Davis, newer to the culinary scene, will operate Discourse Eatery, offering modern Southern dishes such as pimento cheese dip, smoked honey chicken, and fried green tomatoes topped with cherry tomato jam.
Each meal from Discourse Eatery will include conversation-starter cards designed to encourage social interaction among diners.
The dining area, decorated with light woods and ample natural light, features curved communal banquettes ideal for large groups, alongside counter and patio seating.
Cocktail servers will bring drinks directly to patrons at their tables.
Nawab emphasizes the flexible dining experience the Peacherie aims to offer, stating, “Not everyone has an hour-and-a-half to sit down for lunch.
Here, people can get something in 10 minutes and take it with them if they need to.
We want to cater to both types of consumers, ensuring something for everyone.”
image source from：atlantamagazine
