New Scottish Restaurant Nàdair Takes the Atlanta Dining Scene Up a Notch
Chef Kevin Gillespie strikes gold with Nàdair, a tasteful tribute to his Scottish heritage
Home is where the heart is, and that certainly rings true for renowned chef Kevin Gillespie’s ode to family and Highland history. At Nàdair, slip into the scenes of Scotland complete with open-fire cooking, protein-centric dishes, and sustainable practices.
For Gillespie, growing up on a parcel of land with a family that maintained a tremendous appreciation for food, plus an emphasis on remembering their roots, inspired two things: his career path and the eventual creation of Nàdair. Encouraged by his family, Gillespie mused the idea of one day creating a Scottish-inspired eatery. When the space of former Atlanta staple Floataway Cafe became available, he seized the opportunity—still unsure what the space would become. When his father passed away the same day that the lease was signed, it solidified his vision for the restaurant. “In my mind, the people I loved would always be here when I decided to open it, and they weren’t any longer,” says Gillespie. “That’s what catalyzed everything.”
Deriving from the Scots Gaelic phrase “dòigh nàdair” meaning the way of nature, Nàdair prioritizes sustainability—even the rainwater runoff from the building is used to water the nearby community garden.
With the help of designer Wendy Blount, intentionality continues inside where a patterned carpet inspired by the regimental tartan worn by his great-grandfather during World War I humbly sets the scene. And behind the bar amongst Gillespie’s personal whiskey collection sits badges from the Royal Regiment of Scotland. From his family’s Highland hunting estate, tweed covers the back of sultry leather banquettes. “Nothing was just chosen out of pure beauty,” says Gillespie. “It’s either a family heirloom or brought in to represent something that maybe was in my grandparents’ home.” Utilizing silverware inherited from a great-aunt, diners are offered a truly personal and intimate dining experience.
Take on the six-course tasting menu or three-course prix fixe option. “The ingredients—every single one of them—come from a small producer whether that be a farmer, a rancher, or fisherman,” says Gillespie. The constantly changing seasonal menu is heavily influenced not only by Scotland but the Southeast and Maine. The medley of flavors is evident in the Spice Lacquered Pork Shoulder Ham, which takes 15 days to prepare and is cured, smoked, cooked, and paired with collard greens for a Southern twist.
Try an elevated version of banoffee pie, a personal favorite of Gillespie’s grandmother, with fried banana and white chocolate chiboust on a bed of salted graham crumble. “The menu development process is oftentimes driven by food memories of my own,” notes Gillespie. More family favorites can be found on the tasteful drink menu including Innis & Gunn beer and the Blood & Sand cocktail with orange juice and scotch.
“This isn’t just a concept,” says Gillespie. “It’s the story of my life, it is my family, and my history put onto the plate.” Whether you’re from overseas or right here in Atlanta, when dining at Nàdair guests will see their own family stories reflected back to them.