Picture by Brandon Amato
Nunn and the late Charlie Neomkul have been fixtures on the Atlanta eating scene since 1998, after they opened the unique Tamarind on 14th Avenue. (It later moved to Colony Sq. and has since closed.) Their daughter Didi grew up of their restaurant, studying to prepare dinner from her mom at Nan, town’s signature high-quality eating spot, which Neomcool opened in Midtown for greater than 20 years. . As he matured, DD was impressed by his grandmother’s Thai road meals and opened Tuk Tuk Thai Meals Loft in Brookwood in 2009. Six years in the past, he created Cha Yo, bringing fashionable Thai to the Buckhead crowd. Now his life is coming full circle. In October, Chai Yo will rework into Nan Thai Buckhead, “increasing the attain of what the legacy model has offered for over 20 years,” explains DeeDee.
Nan Midtown will proceed to serve its genuine Thai dishes akin to lobster pad thai and gang nua (panang curry slow-braised beef quick ribs) led by Nan Neomkul. Diddy mentioned the parcel of land it sits on is slated for redevelopment, however he expects Nan Midtown to remain open for no less than 18 months earlier than finally relocating. In the meantime, Nan Buckhead will provide a extra fashionable spin on the Midtown staple whereas honoring Neomcool and their tradition.
“This will likely be extra of my model, an up to date model of Naan with a few of their most important dishes with out the white tablecloth,” says DeeDee. “It is extra stylish and up to date. We’re transferring with the occasions. Nan is extra conventional—my dad and mom have extra character. Now, we need to create the perfect of each worlds by incorporating my twist and my character.”
Picture by Brandon Amato
Nan and DeeDee are collaborating on a menu of longtime Nan favorites akin to Chef Nan’s Three Taste Chili Sauce and Lamb Dangle Le (braised lamb in Northern Thai pink curry), in addition to Tom Kha Lobster, a soup that chef DeeDee is on the showcase Beat Bobby Flake on the meals community. For appetizers, count on Saku Sai Kai (rooster and shrimp tapioca pearl dumplings), Golden Pouch (crispy rooster, shrimp, and shiitake mushroom dumplings), and octopus lemongrass salad, in addition to some new creations. The restaurant will serve lunch and dinner Monday by Saturday.
Bar supervisor Linda Boalavong is designing a craft cocktail program distinctive to the Buckhead location. It is going to incorporate Asian flavors akin to pandan, lemongrass and Thai basil to enrich the dish. Take a look at the PGA-inspired, bitter Birdie to Me with bourbon, pear nectar, lemon and honey-ginger syrup, and the Siam Bitter made with gin, molded basil, lemongrass syrup, citrus and egg white.
“Nan’s has an ideal wine listing, so we’ll be enhancing that as effectively,” provides DeeDee
His group is refreshing the Chai Yo area — arranging banquettes, hanging new Thai artwork on the partitions and redecorating the personal eating room with a chef’s desk and a crystal pendant chandelier. “It’s totally attractive and classy,” says DeeDee.
Picture by Brandon Amato
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