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Atlanta Business Chronicle
June 30, 2006

Dual dining forces dish out "eatertainment"
by Anya Martin

Fresh on the heels of Atlantic Station's opening, Tom Catherall served up Strip. Lola, his next venture, will be an anchor for Terminus, Cousins Properties Inc.'s 10-acre live-work-play community that promises to redefine the heart of Buckhead.

Meanwhile, Bob Amick dished out Lobby at TWELVE Atlantic Station; and is set, in October, to debut Trois, a three-story modern French brasserie, and Tap, a gastropub, to be introduced in January -- both in 1180 Peachtree, Midtown's most anticipated new tower.

And when either of these two "dueling" entrepreneurs opens a new restaurant in Atlanta, the city's most beautiful people rush to eat, meet, mingle and maybe spot a local celebrity out to party.

Amick, 56, has fueled Midtown's emergence as a dining destination with eclectic foodie meccas ONE.midtown kitchen, TWO.urban licks and piebar.

Concentrics Hospitality, the restaurant concept development and management company in which Amick is a one-third partner, also boasts NASCAR CEO Brian France as a client, runs Murphy's Restaurant in Virginia-Highland, owns Luma on Park in Winter Park, Fla., and is developing Lobby restaurants for upcoming downtown Atlanta and Charlotte, N.C., locations for TWELVE Hotels and Residences LLC.

One of Amick's proudest accomplishments is challenging the idea that bold design can be partnered with great food, hiring some of Atlanta's most creative chefs such as Richard Blais at ONE and Scott Serpas at TWO, he said.

"I think you can have both nice, cool, sexy spaces in great rooms and great food as well," Amick said.

Meanwhile, Catherall's Here to Serve Restaurants all have ear-catching one-word names subtly reflecting their specialties, including Prime (steaks), Noche (Southwestern), Goldfish (seafood/sushi), Olá (Latin American/Spanish tapas), Twist (cocktails and tapas) and Shout.

The latter seems less named for a cuisine than an attitude, with its rooftop bar atop Colony Square affording spectacular views of both downtown Atlanta and an ultra-hip and happening clientele.

"Twist, Shout and Strip are 'eatertainment,' " Catherall, 57, said. "Eat a little, drink a little and stay there for the rest of the night at no cover charge."

Born the oldest of 10 Irish Catholic children in Newcastle upon Tyne, England, Catherall spent 20 years honing his culinary skills at fine restaurants and hotels in Great Britain, Bermuda and the West Indies.

He landed in Atlanta in 1983 as executive chef of the Cherokee Town and Country Club and first tested the entrepreneurial waters in 1988 as co-owner and executive chef of Azalea, a casual bistro serving updated versions of Southern flavors alongside sushi.

Amick made his reputation in the Atlanta restaurant scene during his 22 years with the Peasant Group before moving into more edgy territory.

Having lived in Midtown since 1977, he said he sees the secret to his success as timing.

"You can't get too far ahead of the curve," he added. "Dining is no different than any other business; there has to be the audience to support that."

With Midtown's energy still on the rise, Amick sees this fall as perfect timing for opening Trois, which will be a step up in size at 14,000 square feet, and which Amick said will boast "spectacular design."

Catherall, who sees Atlantic Station as becoming "downtown Atlanta," also said "location, location, location" is key to his success.