Atlanta >Restaurants > The Shed at Glenwood
444 Bill Kennedy Way, Atlanta, GA | Directions 3031633.741977 -84.358199
Sat-Sun 10am-3pm; 4pm-12pm
Neighborhoods: Eastside, Reynoldstown, Eastside
A small portion of 2009's Best Picture nominated "The Blind Side" was filmed here
Chef Todd Richards made be new in the kitchen but he's made waves in Atlanta for years, even gracing the pages of Esquire magazine. His dishes are elegant and the vibe is relaxed in this neighborhood restaurant. Don't hesitate to ask for wine suggestions.
Really Enjoyed It! – Walking in to the restaurant, we didn't know what to expect. I had heard many different things about The Shed and decided to check it out. My friend and I were greeted immediately with a smile. We were sat promptly and enjoyed every minute of our experience from start to finish. The Margaritas were great. The wine selection was really interesting. The food was delicious, but most of all the service was spot on. I noticed you could spend a little or alot. They had a burger I will go back and try next time. We shared a few of small plates and then a couple of desserts...The cookie plate is to die for. The server told us about the saturday market and brunch and invited us to some wine tasting they were having. I was really impressed. Jeans and tshirt or suit and tie. The Shed is one of my new favorite places to go!
The farm-to-table concept shines in uber-development, Glenwood Park. – In Short
Glenwood Park looks a like a cookie-cut slice of suburbia in the authentic Grant Park area, but The Shed simply sparkles. Swooping high ceilings, exposed pipes and lots of windows make this smallish space seem nothing of the sort. The layout is simple, exposing the kitchen at eye level while domed-copper lights separate the bar from dining room. The menu is one of those seasonally-rotating things, a sort of American bistro emphasizing organic and local fare. Roasted beets come vibrantly colored, topped with orange, feta, white balsamic and tastes way better than beets are supposed to. The whole roasted fish is dished elegantly head-to-tail, while the less-scary hamburger is jazzed up by Wagu beef and homemade ketchup. Thinking outside the box, nights dedicated to sliders, or vegetable plates have risen to cult status. The service is friendly and knowledgeable, making the atmosphere seem relaxed despite the deliciously-snooty menu.
A Little Dissapointing... – With a new restaurant opening in Glenwood Park, I was excited and hopeful. My dinner was, however, a bit like the development itself--a little dissapointing. I LOVE the concept (from farm to table), but I wanted more from the food. Aside from the amazing grits, everything was a bit bland or greasy. Our server was great--friendly if not knowledgeable, he made the experience enjoyable.
We will definitely give it a second chance...we'll see.
Wanted to love this place – If it says "No Pretension" in the description you can bet there will be some pretension. I really wanted to like this place and I hope it succeeds because I live within walking distance. I visited 3 times. The first was about a week after opening. I attributed the staff's mistakes, nervousness and so so food as just opened jitters. The one thing I remember having had a too strong goat cheese flavor, normally I love goat cheese but this was just too much.
The second time I was with a more attractive group of diners and I swear we were fawned over. I think our waiter gave us the exact location where our cerviche had spawned. Don't get me wrong, I love the farm to table concept, I just don't want to hear someone yammer about it for 20 minutes. I heard so much about it that I can barely remember what I had. I do remember my rootbeer float being unremarkable. It's the one thing the waiter didn't talk up so maybe it had flecks of silver and sasparilla from virgin forests?
The 3rd visit - the restaurant was finally half full and I couldn't hear myself think. All around me I heard..."What?" "Huh?" "This one is pretty good" "No, I don't eat cerviche...I said I don't eat RAW FISH" My friends and I resigned ourselves to a conversation free meal. Luckily you could hear the staff waxing poetic to their other tables about the pedigreed food. Please stick some pillows or something in the ceiling. It's just too loud. The timing with the kitchen still hasn't been fixed. 45 minutes is too long to wait for an entree. We could have been in and out in 45 minutes but instead we sat for 2 hours. The ribs were pretty good though.
I will give this place another chance. I'd like something like this to survive in the neighborhood. I'll wait 'til the weather cools off. Maybe by then the staff will be less overzealous with flowery (and yes pretentious) menu descriptions.
Casual Atmosphere, Seriously Fine Food, Great Prices – There was certainly a buzz around the neighborhood when we learned that Cindy Shera, most recently of Twist, was going to open a restaurant called The Shed at Glenwood. Inquisitive (read nosey) neighbors that we are, the streets were humming with conjecture about the style of the restaurant, the food that would be served and the way it would be run. I began to feel a sinking in my heart because I thought The Shed at Glenwood would become a dining experience that we could afford only on special occaisions. This was especially true when the decor started to come in, which everyone was describing (from looking through windows) as elegantly restrained.
I was completely surprised when we went to eat there for the first time and every time since, because the atmosphere is relaxed to such a point that I?d feel comfortable in flip flops, or a suit, but the food is definitely upscale without being fussy. Chef Daniel Atwood, recently of Prime, manages to put together an ever changing menu of high quality, farm to table food using time and labor consuming techniques that are usually reserved for the starred places, or a French matriarch?s kitchen. His braised pork shank simply melts away from the bone and has subtle flavors that tease the palate into guessing what they are, but comfort in their familiar depth. Likewise, he brings us seafood so fresh I keep looking for a tank in the dining room. I particularly love the whole fish, which changes according to the chef?s whim, and is roasted over their wood burning grill. The steaks are cut to order, and we always delight in the ever changing ceviche that puts the flavor of the seafood forward and not the marinade.
What I don?t understand is how they can do this and keep most of the entree prices in the teens and low twenties. Not far off from the place down the street thas uses frozen fries.
Go to the Shed to enjoy top quality food, proessional service, and great food without pretension or high expense.
Has it's good points – The decor is minimal and a little sparse. Gives off the impression of casual dining but the menu is more upscale. The oysters and potato gratin were delicious but the fondue appetizer was average and the scallops were too salty to really enjoy as they were perfectly cooked. The waiter and the bartender were very attentive and helpful. The bar looked like it would be a good place to relax for a drink. Maybe I would go back because I do love Glenwood Park and it is great that they have another restaurant in that area. Although Vickery's would be my first choice in comparison.
Great food and service in a fabulous neighbourhood – My wife and I have eaten at The Shed on several occasions and have enjoyed it throughly each time. From the pork shank to the whole fish, each dish has been cooked to perfection and served by a very friendly wait staff. This side of I-20 historically has had awful restaurant choices until now. Even though Glenwood Park has been slow to fill their retail the choices they have made are far better than any other retail area close by.
Over time Glenwood Park retail will definently be a destination just like Virginia Highlands,Little Five Points etc...
Good...could be great. – First off; kudos to The Shed for being one of the very few (and I mean 2 or 3) retail businesses trying to make something happen over at Glenwood Park. Seeing as much of the retail space is still available well over a year after it's construction, The Shed should be commended for their pioneering spirit. It's a shame the developer didn't have a clue in how to entice more businesses to set up shop in what could potentially be a really cool part of town. I digress. The space is cool; simple but sophisticated (sans the pre-requisite flat screen TVs in the bar). The menu is great, I imagine, for meat-eaters; vegetarians get to flip a coin for their bill of fare. The food is above average and their wine/beer selection is commendable. It was a Friday night and the restaurant was full, but not packed by any means. With about 70% of the tables seated the service was oddly slow. Main entrees arrived roughly 35-45 minutes after ordering them. All in all we'll give it another go, but organization in the kitchen is seemingly needed.
Great addition to the neighborhood – This new restaurant captures the neighborhood perfectly, relaxing atmosphere with clean, well made food. We started at the bar for some refreshing cocktails and good conversation with the bartender, Roberto. They have a daily libation, a drink special that seems to fit the season and the mood, a gazpacho martini was the creation for the day. Not being huge gazpacho fans we opted for our drink of choice, scotch on the rocks. We moved to a table to get down to the business of dinner. The Shed has a full raw bar, complete with oyster choice from the East and West Coasts and a daily cerviche special. I choose the scallops cerviche and the husband had the panzenella salad. The cerviche was well prepared, being the citrus freak that I am I added a little more lime juice for more kick. The salad was fresh and delicious. The wine list was a little lacking, it seemed somewhat predictable and common. I imagine that it will evolve as the restaurant evolves. As for the entrees, the husband tried the Kobe-style beef burger with the truffled fries and I had the lobster ravioli with squid ink in the pasta. I really liked the pasta; the portion was rather large made it made good lunch leftovers. The husband liked the burger but thought the fries were slightly under cooked, but the truffled salt made up for the underdoness. We were quite full by the end of dinner so we skipped dessert, even though they sounded delicious. I am looking forward to watching The Shed grow and welcome it to the neighborhood.
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