ON THE MENU
• Sweet potato skin bites — Pulled chicken, creme friache, pecans and scallions, $8
• Black eyed pea caprese salad — With mozzarella cheese, tomato, mixed greens and a basil vinaigrette, $10
• Low country shrimp and smoky grits — With andouille sausage, leeks and a tomato piquant, $17
• Barbecued cracklin’ skin dust breast — Corn bread pudding, brown sugar carrots and peas with a garlic mayonnaise, $19
107 Main St., Lilburn
• Open since: Aug. 30
• Owners: Husband-wife duo Anthony and Jennifer Tiberia
• Location: It is located on Main Street in Lilburn, across from the police station. It has replaced where the Blue Rooster Cafe was once situated.
• Hours: 4:30 to 10 p.m. Sundays through Thursdays, 4:30 to 11 p.m. Fridays and Saturdays
• Atmosphere: 1910 Public House was named after the year the city of Lilburn was incorporated from McDanielsville. It is a public house or pub because it is a gathering place for food, drinks and discussions.
The inside is cool and comforting with yellows, grays, blacks and browns. The bar is smack-dab in the middle of the dining room with all four sides open for people to sit.
“All the pubs we researched from the time had the bar in the middle,” co-owner Anthony Tiberia said. “And we stick with mostly craft alcohol.”
There are wooden and cement tables scattered throughout the front room with each table set for a guest. The large windows in the front of the restaurant give most of the natural light, but future in the back, there are several lights and a bottle chandelier.
Since this is one of the original building constructed in the 1910s, the House has the original brick exposed on two walls in the eatery.
“It’s really old but it’s really cool,” Tiberia said.
Although the space is chic, it isn’t an upscale, fine dining suit and tie type of place.
“We want people to know it is casual. You can come in wearing shorts, a T-shirt and flip flops,” Tiberia said. “I think we were saying caviar and flip flops. You’re going to get a really good meal and wear shorts.”
During the cooler weather, there are several tables outside for dinner service.
Through the sliding wooden barn door, there is another large room that will be used as a market, where there will be sides ordered by the pint or sandwich with sides for dine-in or to go.
Once the room has been finished, the House will create family dinners for four that can be purchase, taken home and cooked — complete with instructions.
There is no lunch service currently, but Tiberia said is should start in the next week or so.
• Menu: The House’s menu is Southern inspired comfort foods — that doesn’t mean small plates at big prices.
“The thing is when people go out to eat, they don’t want a little taste of meat with a pea and a drop of something and pay $40 for it,” Tiberia said. “We try to stay away from that. We want you to leave full — with a to go box.”
Executive Chef Robert Elliot and Certified Master Chef Dawn Jackson run the kitchen. They make the food with seasonal ingredients, which means if they are out, they’re out. Try back tomorrow.
The menu can change slightly as things come and go with the seasons, but the entire menu will only change a few times a year.
Everything is made from scratch in-house, including the pimento cheese and smoked trout dip. These are two items that will be for sale by the pint in the market.
You can bring kids to the House — there is even a kids menu. The chefs don’t skimp on the youngsters’ food either. For example, there are chicken fingers, right? They are free range chickens and each breast is cut by hand before being battered.
“We want kids to be here,” Tiberia said. “I also have kids.”
• Things you might not know: The Tiberias also own Sprig in Decatur.