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| Repast Will Captivate Atlanta With New American Cuisine With A Metropolitan Flair. This February, husband and wife team Joe Truex and Mihoko Obunai will delight Atlantans with Repast, a casual yet elegant neighborhood restaurant featuring new American cuisine with a metropolitan flair. Truex and Obunai will play an essential role in Atlanta’s dining scene bringing years of experience from Atlanta and New York to this intown eatery. A small town boy from Mansura, LA, Truex worked in kitchens in New Orleans and Las Vegas before heading to New York City to attend the Culinary Institute of America in Hyde Park, New York. In conjunction with his C.I.A. externship, he trained under Chef Daniel Bouloud at the acclaimed Le Cirque. Upon graduation, he moved to Europe to become chef de partie at the Swissotel Le Plaza in Basel, Switzerland. Truex later moved back to New York to work at The Peninsula Hotel before taking a position with The Fireman Hospitality Group, where he was executive chef for several restaurants and launched the Brooklyn Diner and the Redeye Grill. Truex decided to get back to his country roots leaving Manhattan for Cambridge, NY to work as executive chef at the Cambridge Hotel. There he worked with local farmers to produce seasonal ingredients for the 60-seat restaurant. He moved back to the city where he met his wife, Obunai, and the two later moved to Atlanta, where Truex accepted a position as executive chef at the Swissotel. From there, he became executive chef at Château Élan Winery and Resort in Braselton, GA, where he was invited to cook at the James Beard House on April 2, 2005 before leaving to open Repast. Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. Growing up in Japan, she developed a passion for cooking from her mother, who scoured markets for the freshest ingredients. After graduating college she traveled to Peru to work for an organization similar to the Peace Corps. While in South America, Obunai learned Spanish and met several chefs, which fueled her decision to pursue a career in the culinary arts. Upon returning to New York, she attended the French Culinary Institute and worked at several acclaimed New York restaurants including La Caravelle, under Chef Cyril Renaud; L’Absinthe; Bayard’s; and Guastavino’s. She’s cooked at the James Beard House twice while at Guastavino’s and once with Truex for Château Élan. Most recently Obunai taught at Le Cordon Bleu College of Culinary Arts in Atlanta. The two have teamed up to open Repast, a 3,100 square-foot restaurant, featuring an open kitchen, 54 seats in the main dining area, 20 seats in the upstairs lounge, six seats at the bar, as well as an outdoor lounge area. The restaurant will be in the retail front of the Ponce Springs Lofts, located at 620 Glen Iris Drive on the corner of Glen Iris and North Avenue. The design will have Asian influences enhanced by wood beams throughout, exposed concrete, a curved bar and windows along three sides. Drapes in the breezeway between the street and courtyard will create a hip lounge area for diners to enjoy small plates al fresco. The restaurant will reflect the ongoing transformation of the Ponce corridor. The area is rich in history as the former home to Ponce Springs Park, an amusement park; the “fountain of youth,” which still flows under the building; Atlanta’s first baseball team, the Atlanta Crackers; “the world’s largest store,” Sears flagship store; and the once vibrant railroads and street cars. It also faces the proposed Beltline. Repast will feature two state-of-the-art RATIONAL cooking systems. These combination cooking ovens offers ultimate control of the cooking process and can bake, roast, steam, poach, and braise all in one unit. The team will source ingredients from around the world, including seafood from Boston and Asian products from Tokyo. Diners can choose from an array of seasonally influenced dishes, or select from a nightly changing tasting menu. Wine enthusiasts will enjoy their wine list, which will reflect wines’ production volume, indicating if they are mass produced, medium or low produced. Repast will be open for dinner Monday-Saturday. Reservations are recommended, but not required. For more information, diners can log on to www.repastrestaurant.com or call (404) 870-8707. |
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| Above: Chef Joe Truex and Chef Mihoko Obunai. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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