City Tap Restaurant & Bar Announces Greg Gettles as Executive Chef
City Tap, the elevated American gastropub set to open in Atlanta’s Midtown neighborhood this month, announces that Greg Gettles will serve as Executive Chef. Located at 848 Peachtree Street NE, the restaurant and bar will be City Tap’s seventh location nationwide, joining restaurants in Boston, D.C., Nashville, and Philadelphia, where City Tap was founded in 2010.
Chef Greg got his start in the hospitality industry in 2011 at Magnolia Grill in Durham, North Carolina, as Chef de Partie under James Beard Award-winning chefs Ben and Karen Barker. From there, he gained experience as Sous Chef at Herons at the Umstead Hotel and Spa in Cary and as Executive Chef at Piedmont Restaurant in Durham.
In 2016, he joined the team at Mercantile & Mash in Charleston as Chef de Cuisine, where he helped oversee menu development, kitchen management, and daily execution for restaurant, bar, and banquets. Most recently, Greg worked as General Manager at Root Baking Co. in Atlanta.
Chef Greg is a strong advocate for the use of local and seasonal ingredients in kitchens. He has hosted vegetarian pop-up dinners with his wife Anna, and looks forward to incorporating his culinary passion into his work at City Tap.
At City Tap, Chef Greg will oversee a food menu of inventive and craveworthy dishes, featuring standouts including Elote “Street Corn” Dip with jalapeño, chili powder, cotija, cilantro, and chips; Ten-Spice Wings with blue cheese ranch and crisp vegetables; Corn and Crab Hushpuppies with citrus remoulade and honey-thyme butter; and Honey & Goat Cheese Wood-Fired Pizza with sliced red onion, pistachio pesto, rosemary, and truffle honey. Those dishes will pair with City Tap’s extensive beer list, featuring many picks from local breweries like Monday Night Brewing, Orpheus Brewing, Wild Heaven Beer, SweetWater Brewery, and New Realm Brewing, alongside international offerings.
“We are excited to welcome Chef Greg to the City Tap family,” says Brian Harrington, founder of City Tap. “He’s a team player, and his passion for good, local food aligns with everything we hope to accomplish in Atlanta.”
City Tap’s location in Midtown includes 10,000 square feet of restaurant space with a covered patio, an expansive mezzanine with a full bar and two private dining spaces, and first-floor dining with seating for over 100. The design draws inspiration from City Tap’s signature aesthetic, with a mix of rustic and industrial elements including iron framework, reclaimed wood, and copper and stone bars. Alongside the front of the restaurant will be a brick patio featuring a firepit and lounge-style seating, and around the corner, a double-sided bar will open to the interior on one side and onto a long patio for al fresco dining.