New Atlanta gastropub delivers a myriad of beers hailing from Atlanta to Belgium
By Kirsten Ott Palladino
Tucked away in the bottom of the White Provision building (a former meat-packing plant in the early 20th century) on the Westside of Atlanta is Ormsby’s, a self-proclaimed good place to be. Co-owner Michael Goot won’t exactly confess to it being either a pub, speakeasy or a tavern, but the low lighting, dark milled walnut floors, oak booths, copper-topped bar with mahogany leanings, slightly secretive location with just a metal-worked O hanging by the front door and casual atmosphere of good times speak for themselves. The newly minted restaurant opened in December 2009, and has been packed most every night. The camaraderie found at Ormsby’s is scholarly in a grad student/professor way, but the fun to be had is for all drinking ages and personalities: A flight of stairs below the restaurant is a host of games, ranging from bocce ball, darts, pool, shuffleboard, ’80s videogames (think Donkey Kong, Pac-Man) and even Skee Ball is in the works for April. Ormsby’s is a collaboration between Michael Goot, a man whose work history is steeped in beer, and Warren Bruno, who opened his first bar in Atlanta in 1974. This is Bruno’s 12th bar, and he says it’s his final. He had a bocce ball court at his first one, and to bring it full circle, he wanted to have the precision game available at his last venture. Bruno also owns Atkins Park Tavern, Atlanta’s longest-standing bar and restaurant, which has two locations. The pair looked to Executive Chef Andrew Smith to design their easygoing but respectable menu, which features American-style pub dishes such as house-made sausage, hand-dipped corn dogs, New England clam chowder, bratwurst, fried cod, veal and mushroom meatballs, as well as more than 10 hearty sandwiches. But the real shining star of Ormsby’s is the beer. With more than 20 offerings on draft and 45 to 50 bottle brands available on any given day, it’s no wonder beerophiles flock to this hidden gem. Choices abound, from complex Belgian beers like Dupont Fore, which has the “Belgian funk,” according to Goot, because of its orientation in a Belgian farmhouse where the windows stay open to allow the yeast to blow in from the farm (also known as spontaneous fermentation) to simple craft beers like Avery Ellie’s Brown Ales from Boulder, Colo., which shines with vitality. Local Atlanta beer is a top seller, especially SweetWater 420 Extra Pale Ale, with hoppy characteristics and a crisp finish. Trappist beers like St. Bernardus Abt12, a dark ivory-colored beer with a high fermentation, is on draft, while St. Bernardus Prior 8, a fruity malt with a purple-ruby hue, is available by the bottle. While no favorites ever leave the beer menu, Goot continues to tweak the list to continue to intrigue and satiate Atlanta’s thirsty palate.
THE PERFECT PAIR
Savor the weekly special pot roast braised in red wine and served with root vegetables and buttered noodles with the notes of fig, raisin and dark stone fruit in Dogfish Head Paulo Santo.
Loop your fingers through local pale ale-battered onion rings, and wash it down with Bell’s Two-Hearted Ale, a light, citrus IPA.
Southern hospitality takes center stage with shrimp and grits, roasted peppers, caramelized onions and cream sherry. The spice in Dupont Foret Organic keeps up nicely.
The spicy orange blossom, caramel malt and crisp hop at the end of the Ommegang Rare Vos Amber Ale balances out the spicy lamb merguez (sausage) with Tzatziki sauce, cucumber and pickled red onion served gyro-style in a grilled pita.
This article was published in Draft Magazine.