Avize, an Alpine-inspired restaurant from Chef Karl Gorline, will open later this summer in the former Nick’s Westside space on Brady Avenue.
Dishes from Gorline will lean into family recipes and from countries bordering the Alps, including France, Italy, Germany, and Switzerland. The chef’s grandparents immigrated to the United States from the Bavarian region of Germany. Gorline also plans to create dishes using foraged ingredients and fresh vegetables, grains, and herbs from Avize’s farm in Bremen, Georgia.
While still in the research and development stage of the menu, people should expect dishes like a dry-aged duck for two smoked in hay from the Bremen farm and Gorline’s take on flammkuchen or tarte flambée from the Alsace region of France topped with onions, smoked crème fraiche, and house-cured bacon. A twist on the meunière-style fish dish grenobloise will see sole swapped out for Georgia trout.
For his take on schlutzkrapfen, Gorline will make the mezzaluna pasta using rye and buckwheat flour made from grains grown on the farm. The pasta will come stuffed with potato and ricotta cheese. Gorline will then garnish the pasta with wild mushrooms, walnuts, and berries.
In addition to beer and cocktails, the bar at Avize will carry wines and amari from around the Alpine region and offer glacier ice service for drinks.
Gorline previously worked for Restaurant August in New Orleans and Watershed and Atlas in Atlanta. His most recent kitchen position was as the chef de cuisine at The Woodall before departing earlier this spring to prepare for the opening of Avize.
Chef Nick Leahy closed Nick’s Westside in January. The space was formerly home to Leahy’s Provençal restaurant and wine bar Aix and Tin Tin, which he replaced with Nick’s Westside in late 2020.
Leahy now owns butcher shop and market Vice Kitchen in Johns Creek and operates restaurant consulting company Harvest Hospitality.