Kevin Gillespie’s Gunshow

In one word: WOW!  In trying to categorize this restaurant; is it Southern, is it a gastropub, what exactly is going on here?! I cannot come up with anything because it is so unique and different compared to anything else, it is truly one-of-a-kind.  Our favorite feature?  A member of the Chef team presents each dish to each table and explains it in expert detail and why he or she chose to use these ingredients in this manner.

The menu changes daily based on what is fresh and seasonal through the local market and purveyors.  The Chef team sits down each morning and uses a white board to brainstorm ideas and dishes for the evening over a table featuring the days produce, etc.  The menu is short and sweet, a list of 10 or so food items which are all served either "small plate" or family-style, the idea is to share all items.  They have a fairly extensive list of wines and craft beers available and every day they feature just two cocktails.  The cocktail girl wheels her cart to your table to describe the days offerings and prepares it expertly tableside.  My selection? A spin on a classic; an Old Fashioned complete with a flaming cinnamon stick.

In true ICCA fashion we of course ordered the whole menu, no exaggeration.  The food came out in various order served on large family style platters.  There is definitely Middle Eastern influence across the menu; Thai Style Catfish done with Dry Red Curry and Thai Basil; Falafel & Fixin's; and the crispy Lamb Belly with Roasted Spring Veg salad tossed in Madras with Cashews.  The latter being one of my favorites of the evening.  Another crowd favorite were the Spicy Razor Clams with pancetta served with Grilled Bread smeared with marscarpone.  The Smoked Chicken Pasta Pie was a creamy, cheesy, pasta lover's dream in a baked dish with a little kick of spice.  The Wedge had the Gunshow spin on an otherwise traditional salad.  And the Chile Braised Beef Cheek Esquites, incredible presentation and the flavors were even better.  Last but certainly not least, the braised Quail in jus over a bed of local greens topped with pickled celery. This was the last stop for the ICCA Culinary Immersion Atlanta and through our video interview of Chef Gillespie you will see the passion he has invested in this new and unique concept.

Dessert was a climactic finale, any fat kid's dream...Kevin's Old Fashioned Banana Pudding (served piping hot) and a smorgasbord in a deep dish including chocolate, peanut butter crème, peanut butter foam, and in Kevin's words "And Other Stuff".