On Jan. 5, the owner of Murphy’s Restaurant will pass the torch to new owners, after celebrating 45 years in business. The Virginia-Highland restaurant’s current chef, Matt McCarthy, along with his father, Gregg McCarthy, are set to take over operations from founder Tom Murphy.
“It has been an amazing journey owning Murphy’s and working with some of the best culinary talent in the industry. I am forever grateful for all the loyal guests through the years and what this community has given me,” said Murphy in a news release.
“The decision to sell was a strategic one, rooted in long-term stewardship of the brand and its people,” Murphy added. “The restaurant will continue to thrive for years to come under this dynamic chef duo and that the three Murphy children have chosen to remain minority stakeholders.”
Following the ownership transfer, Murphy said he plans to explore new business opportunities in the Atlanta area.
Recently, the Atlanta City Council awarded Murphy’s with a proclamation recognizing its 45 years of service, hospitality, and community impact in Atlanta. The proclamation cites the restaurant’s longstanding commitment to giving back, including Good Measure Meals, a partnership with Project Open Hand that provides nourishment and support to Atlantans in need, and honors Murphy’s as a true Atlanta treasure and cherished part of the Virginia-Highland neighborhood.
It will be business as usual at the restaurant, as operations will continue uninterrupted during the transition from Murphy to the McCarthys.
“For many Atlantans and visitors alike, Murphy’s represents a reliable and beloved spot, whether for brunch, wine tastings, dinner, bakery treats, or just casual nights out,” the McCarthys said. “Its location and longevity have made it a cornerstone of the Virginia-Highland community, blending local history, social gathering, and consistent culinary quality.”
Murphy conceived the idea for the Virginia-Highland restaurant in 1980 as a class project. While studying at Georgia State University, he created a feasibility study for a neighborhood delicatessen. Murphy later received a bank loan, turning his class project into a restaurant and business.
