the Woodall

"This contemporary spot on the Westside shows off a wide repertoire of flavors given chef John Metz’s personal spin, from gnocchi with lump crab and melted leeks, pappardelle with lamb sugo, a “Far East” Caesar, and New York strip carpaccio done tataki-style. It’s the Steakhouse Cuts section with filet, Prime New York strip, and Cowboy ribeye that show that great steak doesn’t need too much fiddling with. A classic Steak Frites is on the menu, too, with a cognac peppercorn gravy." - Su-Jit Lin

"Vietnamese restaurant and bakery, Juniper Cafe, opens December 15 at Westside Village on Marietta Boulevard, also home to the Woodall, which opened earlier this summer at the complex." - Beth McKibben

"The team behind Marlow’s Tavern opens the Woodall on Monday, February 8, at the Westside Village at Moores Mill complex on Marietta Boulevard. The restaurant (named for a creek bordering Moores Mill) resides inside an old brick warehouse on the property and serves a menu of steaks, pasta, seafood, and cocktails. Chef John Metz, CEO and co-founder of Sterling Hospitality (Marlow’s Tavern), leads the kitchen at the Woodall with chef de cuisine Scott Weaver. Seating 85 people inside and 30 people outside on the patio, the Woodall opens at 4 p.m. daily for dinner. Lunch begins in the coming weeks. Metz describes the design of the restaurant as “nostalgic futurism”, featuring whitewashed brick interiors, modern lighting, and a mural by local artist Thomas Turner. The patio includes banquettes and communal seating with a fire pit. Seating capacity will be limited during the pandemic to allow for adequate social distancing. Plexiglass dividers between booths and an upgraded Reme Halo air filtration system were also installed. Patrons are required to wear masks when speaking with restaurant staff and when not eating or drinking. “I’m so excited to welcome our friends and neighbors to the Woodall. I love this community, and I want to contribute something fresh, exciting and modern,” Metz says in a prepared statement." - Beth McKibben

"The restaurant resides inside an old brick warehouse on the property and serves a menu of steaks, seafood, and cocktails. John Metz, executive chef, CEO and co-founder of Sterling Hospitality, plans to lead the kitchen alongside chef de cuisine Scott Weaver. The design of the Woodall includes whitewashed brick interiors, modern lighting, and a brassy-looking back bar. A patio features banquettes and communal seating with a fire pit. A high-tech air filtration system is being installed in the restaurant and capacity will be limited once the Woodall opens for dine-in service." - Beth McKibben