The One Who Keeps the Book Atlanta
How to Get Into Gunshow, Where Fine Dining Feels Like a Party
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When Gunshow opened in May 2013, chef Kevin Gillespie set out to make fine dining feel more like a party — and more than a decade later, it’s as busy as it’s ever been, sticking closely to its founding principles. The hyper-seasonal menu changes nightly based on what’s coming in from local farmers and fisherpeople, with dishes that might include Dungeness crab with Carolina Gold rice and bacon, Maine sea urchin with marigold and trout roe, or even caviar paired with blue Hubbard pumpkin and egg yolk.
Cocktails are named for their main ingredient (i.e. Turmeric, Carrot, Young Lemongrass) and include interesting variations that spotlight Southern produce like the #4 Allium, which features whiskey, charred spring alliums, toasted rice, and shoyu.
We spoke with chef de cuisine Cody Chassar about Gunshow’s fun, kitschy spirit — and how to make the most of one of Atlanta’s most singular dining experiences. And pro tip: Be sure to utilize the Resy Notify feature for all of your favorite restaurants.
Resy: How many total seats are there at Gunshow? When do reservations drop, and how far in advance are they released?
Cody Chassar: We have 70 seats. And reservations are released 30 days out, at midnight.
How quickly do reservations typically sell out once they go live?
Fridays and Saturdays go very fast while Wednesday and Thursday can be a little more casual — these are great days for larger parties.
Do you hold any seats for walk-ins? And if so, what’s the best time to arrive to try your luck?
We almost always make room for walk-ins. Reservations are preferred, but we have a patio during the summer that allows you to order à la carte if there isn’t a seat available in the dining room. The best times for walk-ins are usually around 6 p.m. and 8 p.m.
What’s the typical wait time for someone hoping to snag a seat without a reservation?
Because Gunshow is an experience, this can vary. It’s more about just hanging out with all of the other people waiting to get seated, and hoping someone doesn’t show.
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Which nights tend to book up the fastest and roughly how many covers do you do per night?
Friday and Saturday book up quickly. On Fridays and Saturdays, we’ll do 140 covers or so. Wednesdays and Thursdays tend to run around 70.
Does every seat offer the same experience, or are there differences depending on where you sit?
The only seats that offer a different experience are the eight-seats [at the] chef’s counter. The rest of the dining room feels more like a communal party facing all of the other guests and then the chef’s counter faces the chefs, so you interact with them instead.
In your opinion, what’s the best seat in the house for a first-time guest?
Right in front of us. It gives you a great chance to ask questions and see the work being done.
Is there a minimum or maximum party size that works best for the Gunshow format?
All sizes work. We adjust the portion sizes and pricing for solo diners so they can try more food, but Gunshow is always more fun with a group.
Can guests grab a cocktail while waiting for their table?
Absolutely. We have a very small bar where guests can have a drink while waiting for their seating to start.
Do cancellations or last-minute openings ever pop up on Resy the day of service?
Yes. Always be sure to check.
Are there certain times of year or specific services that are easier to book?
Wednesdays and Thursdays are always easier and tend to give you a little more time with the chefs to chat about the details of the dishes you’re getting. And they are especially good for larger celebrations for up to 20 guests.
How should guests approach ordering when dishes are being presented tableside — any strategy you recommend?
All of the dishes on the menu are built for two guests to share and come out in the order I’d like to eat them in, so for a two-top, it’s pretty easy to just get one of everything and it’s the perfect amount of food. If you’re a group of three, it’s smart to just pick two of the dishes that excite you. Try everything. Have an open mind. Ask questions.
What’s one thing guests who’ve never been to Gunshow often get wrong, and what should they do instead?
Once they see a dish it’s gone forever. They can always order extra rounds of their favorites from the night, but they just won’t be shown the dish a second time.
What are your favorite dishes right now?
Probably the sea urchin ice cream with marigold croustade and habanada. The shrimp ramen (noodles are all made from shrimp). Dungeness crab with white rice peas braised in crab stock. Pithiviers filled with Manchester quail, shiitakes, and collards — and then the legs get rolled up in Benton’s country ham and black truffle.
If you had to give one pro tip for snagging a table, what would it be?
Gunshow only does six seatings per night: 6 p.m, 6:15 p.m., and 6:30 p.m.; and then 8 p.m., 8:15 p.m., and 8:30 p.m. The 6:30 p.m. and 8 p.m. seatings always go fast, but if you’re flexible on the difference of a half hour, it’s always easier to get the 6 p.m. or 8:30 p.m.
Gunshow is open for dinner from Wednesday to Saturday with six nightly seatings starting at 6 p.m.
Allison Ramirez is a bicoastal, Atlanta-based (for now) freelance journalist. She has over a decade of experience writing for publications like Travel + Leisure, the Daily Beast, Liquor, Thrillist, and others. Her recent work spans art, architecture, travel, and food & beverage stories, focusing on diversity within those spaces in the South and beyond. Follow her on Instagram here. Follow Resy, too.
