Community Service

The Deer and The Dove’s interior is modern and minimal.

Giardiniera, made with broccoli and a slow-cooked egg.

Aged Holstein beeftartare.

B-Side’s wood-fired bagel.

Cappuccino from B-Side.

Ask chef Terry Koval how he creates a menu that feels equal parts fresh and delicious, and he’ll point to the ingredients. “It’s about the simplicity of good food,” he says. 

A longtime champion for utilizing local, farm-fresh ingredients sourced from small farmers, Koval—former executive chef at Wrecking Bar Brewpub—continued these initiatives with the opening of two new concepts: restaurant The Deer and The Dove and adjoining coffee and wine bar B-Side. 

In partnership with Luke Wilkinson of Local Architects and Brian Buckner, the design’s deep hues—both indoors and on the restaurant’s brick exterior—convey a modern and minimal feel, while custom deer artwork by Atlanta artist DOZFY sets the tone in the dining room, as do hunting trophies from Koval’s father. 

“We wanted to create a space that is inviting and comfortable with really great food and drinks; somewhere we would want to go if we were going out to eat,” Koval says. 

The same can be said for the menus. Expect a rotating menu of rustic, intentionally crafted dishes—from fresh vegetable plates to wood-smoked meats such as rabbit, duck and venison. An extension of The Deer and The Dove, B-Side offers a selection of handmade wood-fired bagels, along with coffee and pastries crafted by pastry chef Miranda Vick. At night, enjoy predinner appetizers with a menu of wine, cocktails and small plates from The Deer and Dove. 

“It’s a come-as-you-are restaurant,” says Koval. “No pretense, just good food and good people.”