The Feed Store

(404) 209-7979 | View Website

3841 Main St, College Park, GA | Directions   30337

33.650548 -84.449792

Open Hours

Lunch Monday - Friday 11-2 ; Dinner Monday-Thursday 5-10 Friday-Saturday 5-11

 
Restaurants, Banquet Rooms, Fine Dining  more

Cuisine: Southern

Event Planning Services: Corporate Events

Neighborhoods:

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The Feed Store
The Feed Store
The Feed Store
The Feed Store

From The Owners of The Feed Store

Atlanta airport restaurant, fine dining, southern food

Menu
Fried Calamari, Yvonnes Chicken Wings, Local Cheese Plate, Prince Edward Mussels - Bacon, Bbq Quail Deviled Eggs (3), New Orleans Bbq Shrimp, Piquante Poppers, Bbq Duck Spaghetti, Caesar Salad, Iceberg Wedge... more

Reviews for The Feed Store

Doesn't Recommend
1.0
over a year ago

BEWARE. – Tonight we ordered the pomegranate-glazed pan-seared salmon. It arrived rather haphazardly presented, but that's not my complaint. Rather, the salmon was undercooked, with an interior that was dark pink and sticky. It was inedible. The server told me that the salmon was regularly prepared "medium," and it was my responsibility to designate something different. (I was not asked at the time I placed the order.) I responded that I expected the fish to be cooked, not raw, and sent back the dish. The same piece of fish was returned to me with the glaze burned to a solid black crust, and the flesh tough and nearly uncuttable. I asked to speak with the chef. He proved to be defensive, stating that "in the big city" (he really said this) salmon was cooked like this, and the overcooking was the result of my request that the salmon be "well done." His assumption that we were unfamiliar with good food was offensive enough, but moreso was his failure to make any gesture to remove the dish (which two servers privately agreed was inedible) from our bill or to offer any other accommodation. For the record, the coquilles St. Jacques and the crab cake appetizer were fine, but the chef's high-handedness (and the shockingly high bill, given what we consumed) ruined the evening.

Doesn't Recommend
2.0
over a year ago

Mediocre at best at a high end price! – We went here with a group of about 30 people a while back from the advice of our hotel....DINERS BEWARE.....food was ok (kind of greasy and very salty) but the service was some of the worst we had ever seen in a place with a price tag like this one! Would have expected more. We questioned the possibility of some check padding after looking at the bill with our group as a whole (few too many drinks and a couple of extra wine bottles) Am sure it is not a problem if only a couple of people but if you are going here with a group watch your wallet !

Doesn't Recommend
2.0
over a year ago

I really wanted to like this place when it opened right near the airport, but from the cheesy, outdated, 90's decor, to the mundane menu, The Feed Store disappoints. I've been there several times for lunch and they are consistently understaffed, causing the service to be hectic and rushed. If you go, don't get the roasted veggie lasagne. The vegetables were tough, as though they'd been microwaved. The cold, limp fries also left a lot to be desired, as did the mushy chocolate bread pudding for dessert. The bread basket placed on the table was uneven -- the cornbread was delicious, but the foccacia was stale.

Recommends
3.5
over a year ago

Artful New American fare and a chic vibe add some flash to the College Park dining scene. – The Scene
This restaurant on Main Street was an actual feed store, run by the owner's grandmother, until the mid '80s. The dining room's modern aesthetic is punctuated by rustic remnants: Sleek banquettes and blond wood partitions contrast with concrete blocks and exposed brick. The casual crowd is a mix of neighborhood folks and savvy intowners.

The Food
Chef Michael Schorn, formerly of Midtown's Cavu, prepares inventive--and occasionally flashy--New American fare. The meal begins with a marvelous assortment of breads, from crackly flat bread to savory focaccia. A dish of crisp, yet tender, fried artichokes makes for a lusty starter. Heavy tempura batter weighs down fried monkfish loins, but a citrusy dipping sauce lightens. Roast chicken, juicy and redolent of rosemary, sits atop a bed of rich goat cheese ravioli. Steak frites, a generous portion of perfectly grilled Kobe hanger steak, is an elegant rendition of the classic French dish.

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The Feed Store

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