5019 W. Broad St., Suite M122
Open Since: May 17
Owner: Brian Will
Director of Operations: Kasie O’Neal
General Manager: Travis Dingler
Hours: 11 a.m. until midnight, but the kitchen closes at 10 p.m. on weekdays and 11 p.m. on weekends.
Location: Behind Crazy Dough’s Artisan Slice Bar and facing The Bowl @ Sugar Hill in Sugar Hill’s E Center, which is located next to City Hall.
Atmosphere: Central City Tavern is a new upscale sports bar in a new building, but diners might feel surrounded by history when they enter the dining room.
The modern industrial interior of the restaurant includes a copper top bar, exposed air ducts and steampunk-style faux pipes built into the bar. But the restaurant’s design also reflects a lot of Sugar Hill history.
Several photos of businesses and events, including pictures of the 1908 crash of the No. 38 locomotive (at approximately the present-day location of state Route 20 and the railroad) and old pictures of volunteer firefighters, hang on the walls of the restaurant.
A sign hanging on one wall is a large-scale replica of the front license plate on the old Sugar Hill Volunteer Fire Department fire truck.
“We’re really trying to tie in a lot of the historical elements,” Director of Operations Kasie O’Neal said.
A mural painted by Chris Walker on one wall is designed to highlight various parts of Sugar Hill’s past, such as a locomotive, a pair of gold mining tools, a cotton plant, a cart full of sugar under a tree on a hilltop and tools for making moonshine.
The mural is sort of a map of the area with Sugar Hill, Buford and Suwanee noted — Sugar Hill’s name is considerably larger and fancier than its neighbors, though. The Chattahoochee River and the railroad are depicted.
But Central City Tavern’s interior isn’t all about history. It is a sports tavern, after all, and so there are 24 flat screen televisions hanging on the walls around the interior dining room and the patio dining area.
Four of the televisions are placed together in a square formation that is flexible in use: they can either show four different sporting events or serve as one large television screen to show a single game.
Trivia nights and live music are also starting up at the restaurant.
In the fall, there will be some football tailgating activities on Saturdays and Sundays, including cornhole games, but O’Neal said there will be big tailgating parties with giveaways and other special activities for major games such as the Georgia-Florida game, the Auburn-Alabama game and the Georgia-Georgia Tech game.
“We’re not going to say we’re a UGA bar or an Auburn bar because we don’t want to alienate other groups but absolutely we’re going to have tailgate parties,” O’Neal said.
Menu: The restaurant serves American sports tavern food, but there is a wide variety of dishes for diners to choose from.
Everything from a Chicago dog and fried green tomatoes to fish tacos and shrimp and grits are on the menu.
“I feel like this is kind of an easy shoo-in for anybody in the family because if mom wants good wine ... and a salad or a bowl, I feel like we have what the mom wants, and what the kid wants and dad’s just happy to eat and, of course, we have the sports, so dad’s not going to complain about that,” O’Neal said.
O’Neal said some popular dishes so far have included the chili dogs, Chicago dogs, the Cowboy Chorizo Burger, the Old-Fashioned Burger, the Chicken Caesar Sandwich, the Greek and taco salads, a southwest grilled chicken bowl, a pork skillet bowl, fried green tomatoes and jumbo Bavarian pretzels.
“We did a limited menu for (the first) two weeks, so it’s kind of hard to see (what’s popular) because we were only selling certain things on certain days,” O’Neal said last week. “(The week of June 3) was really only our first full week with a full menu.”
But the variety on Central City Tavern’s menu isn’t limited to food. There are 16 different draft beers and 82 different liquors for cocktails as well.
“For me, our menu, not just with the food, but also with the beverage — you don’t have to go to the Cheesecake Factory to get a fabulous cocktail because I’ve got a Bikini Martini that’ll knock your socks off,” O’Neal said.
Something You May Not Know: A lunch-specific menu will be rolled out in the coming weeks. The goal was to have it conceptually put together this week so that it could begin either next week or by early July.