Buz Psathas has no ambition to feed the Atlanta metro area. What he does aspire to is having most of the neighborhood show up at his new on Sandy Springs Circle.
“We just want to develop a good, neighborhood eating establishment, where we can serve recognize people as regular customers and give them the personal attention they need,” said Psathas, who recently opened the 119-seat restaurant.
Psathas has a good head start on knowing the names of his customers. He’s lived in Sandy Springs for 22 years, and his home is just two miles from the site. In addition, chef Jon “Logan” Aiken was born and raised in the area and honed his cooking skills at local locations such as Eatzi’s, Brooklyn Café and the Fickle Pickle in Roswell.
“This was my old stomping ground,” said Aiken. “I know the area, and I know Buz. His mind set and mine really mesh.”
The two friends put their heads together to create an American menu of favorites that they and their guests have called favorites for years.
“The recipes are family-generated - things we’ve prepared for people over the years that they really enjoyed, like a veal ragout and chicken picatta,” said Psathas. “The meatballs are my grandmother’s; the marinara sauce is from my father. We’ve also picked up ideas from friends; we were pleased to put the broccoli salad we’ve enjoyed for years on the menu.”
Every item on the menu is made in-house, from the stocks, soups, sauces and salad dressings to the pickles, mozzarella cheese and corned beef.
“We feel that really separates us from other restaurants,” said Psathas. “We can keep the consistency and quality people are looking for.”
When it comes to cooking, Aiken admits to a Southern slant, but he’s also into playing with flavor combinations. Daily specials are often whatever he creatively comes up with.
“For instance, last night, I did a coconut basmati rice with tempura shrimp and braised bok choy,” he said. “I don’t cook just one style; I play with everything.”
But there are some dishes that have already become the local favorites. Atlantic salmon with onion cream and garlic mashed potatoes; shrimp and scallops and grits with tasso ham; and the chicken picatta over thin spaghetti are in demand. Entrees, priced from $13 to $29, also include beef tenderloin, vegetable Alfredo, center-cut pork loin and chicken herb risotto.
Among the openers are calamari, Creole hush puppies and homemade hummus, as well as soups and salads. (And during the week, appetizers are priced at $5.) To close, Psathas’s wife Debra creates creme brulee, white chocolate bread pudding and her specialty, “The Black Beast” - a flourless chocolate cake with chocolate ganache and almond whipped cream.
Lunch features an array of salads and gourmet sandwiches, and the Sunday brunch serves up traditional favorites as well as a few specialties (the Bistro Benedict is layered with house-cured, pulled ham). And there’s a complete bar pouring beers, wines and cocktails.
But Psathas hopes locals will come to think of B’s as more than just a place for lunch, brunch or dinner.
“We’re here until 10 p.m., so it’s also a great place to come for that evening-ending cocktail, glass of wine or coffee and dessert,” he said.
6010 Sandy Springs Circle
Hours: Lunch, 11 a.m.-3 p.m. Monday-Saturday; dinner, 5-10 p.m. Monday-Saturday; brunch, 10 a.m.-3 p.m. Sunday