Gigi’s in Candler Park is Back, And It’s Better Than Ever

There’s More Room to Breathe in The Dining Room.

When it comes to the interior, chef-owners Jacob Armando and Eric Brooks have taken design choices into their own hands — there are no big-name, expensive design firms here. From vintage purchases and antique shopping to sourcing from estate sales and even acquiring some pieces from the Rusty Nail (a legendary Buford Highway dive bar that closed after nearly five decades in business), walking into the revitalized dining room still offers the familiarity of stepping into your best friend’s family’s home.

In this new iteration, Gigi’s has graduated from red checkered tablecloths to chocolate-checked ones, with beautiful new wooden floors, and a gorgeous new bathroom to boot. Hand-painted signs come courtesy of Nathan Tavel, a local artist born and raised in Atlanta. “We’re still working with the same amount of kitchen and bar space,” Armando says, “but we have a few ideas to enhance the dining experience as we get our bearings…time will tell.”

Local Produce Brings a New Lens to The Menu.

Local produce drives the seasonal menu at Gigi’s, and the restaurant rotates seven or so of its nine dishes every month-and-change, sometimes sooner, based on what local farms have to offer. “Oftentimes, Eric and I will have an idea for a new dish we bring to the table, maybe something we had dining out or made at home, and then we look at farm lists to see how we could put our spin on it to highlight something we can get our hands on,” Armando tells us.

And while most of the ingredients and dishes shift regularly, a couple of favorites remain the same week after week. There’s always a salad of some sort, a pasta, a tartare and/or a crudo – but never lasagna. Then there’s the caviar and polenta, for example, with creme fraiche, dill, trout roe, and Sturgeon caviar — it’s a $20 staple that’s adored by all. For dessert, you’ll consistently see the ‘world famous’ tiramisu (self-proclaimed “best in town,” we do not disagree) and a seasonal wildcard like coconut creamsicle sorbetto, which incorporates winter citrus in the form of orange-vanilla sorbet and citrus curd – perfect for those long winter nights as colder weather sets in.

Let’s Talk About Drinks.

Like the food menu, the wine and beer selection remains tight — house red and white by the glass or carafe — and out of six cocktails, two are staples and the rest rotate seasonally. In the spring, you can expect spritzes while fall brings boozier options. Combining gin, dry vermouth, and olive brine, the classic Dirty GiGi is always on, and the restaurant’s regulars go crazy for it.

The restaurant’s assortment of amari comes from Italy, France, Oregon, and Decatur (the locally loved Murrell’s Row Eno Amaro is distilled in a warehouse just 10 minutes down the road), and for now, you can even get Antique Pelinkovac, a premium herbal liqueur from Croatia.

Gigi’s is Only Getting Better with Age.

“It sort of feels like we’re here,” Armando says, when asked about the future of the restaurant. While phase two could be considered a light facelift between the expanded dining room, personal touches, and added storage, nothing lasts forever and nothing, really, is meant to remain the same. “We’re trying to stay focused and not lose sight of what we originally set out to do… so who knows what phases three, four, and five could be.”

It’s clear that Gigi’s is only getting better with age, and that just a few more seats at the table means an enhanced dining experience for all – and a chance to finally try that tiramisu.

Gigi’s is closed on Wednesdays and Thursdays, and is open every Friday through Tuesday for dinner.