SaltYard

At SaltYard, we are obliged to make this human connection between what is on the plate and in the glass, and our friends, farms, artisanal purveyors, and Atlanta neighbors... it's our passion.

Member Benefits from Chef Nick Leahy

SaltYard is proud to offer 2 Benefits to members of Eat Out Atlanta Depending on when you choose to visit.
Small Plates
Offered Monday - Saturday. Receive an amazing pairing that speaks for the menu, tone, and experience of the bar and kitchen. A couple bites paired with a few ounces of spirit. Dynamic and ever changing, this special is a small tasting for the open mind and open mouth., $8-$10
Chef's Table
Offered Monday - Thursday. Chef Nick Laehy will be doing a no menu, multi-corse chef's table. Experience SaltYard in a totally unpredictable, dynamic and creative way that only a custom experience from the chef could achieve. Includes champagne. $75/per person
Private Dine
Contact restaurants with this badge for party, and private dine specials.

Nick Leahy

I was born in Bermuda and grew up in England before moving to Atlanta in elementary school. My mother is half-French, so I was exposed to a broad range of foods from an early age. My earliest food memory is eating Duck confit in Southern France, and I was immediately hooked and knew that I wanted to be a Chef. I began working in the restaurant industry in high school and later attended the Art Institute of Atlanta. Over the last ten years, I have worked for some of Atlanta’s biggest restaurant groups, including Fifth Group (Food Studio) and Concentrics (Two Urban Licks, Stats, and Parish), as well as, some independent restaurants. Early in 2011, my wife and I left Atlanta for a big adventure. We traveled (and ate…lots and lots of eating) all around Europe and parts of Africa for about 6 months, following which, we settled in London for the last year. The most recent position that I held was in central London as the Executive Chef of Daylesford Organic, a restaurant and farm that uses their own homegrown, organic ingredients, including fruits, vegetables, dairy and cattle. I am a huge proponent of small, organic, local and artisan producers, not just from a culinary point of view, but an environmental and economic one as well, therefore my cooking style tends to have a heavy emphasis on this.

Although my time in England was great, it wasn’t long before my wife and I missed our family and the sunshine and decided to return to Atlanta, where I have been fortunate enough to team up with Kristy and Christian on this next project. Outside of the “professional” kitchen, the things that I truly enjoy are cooking for my wife, hiking, and spending time with my two dogs.

...you'll dig our food!

At Saltyard, we say “why ruin a good thing” thus these traits have become the core ingredients for our philosophy. We’re obliged to make this human connection between what is on the plate and in the glass, and the long-standing relationship with friends, farms, artisanal purveyors, and our Atlanta neighbors. We are excited to bring Atlanta a true social house where guests come for dinner but stay for the spirited and engaging atmosphere.

Nick Leahy

I was born in Bermuda and grew up in England before moving to Atlanta in elementary school. My mother is half-French, so I was exposed to a broad range of foods from an early age. My earliest food memory is eating Duck confit in Southern France, and I was immediately hooked and knew that I wanted to be a Chef. I began working in the restaurant industry in high school and later attended the Art Institute of Atlanta. Over the last ten years, I have worked for some of Atlanta’s biggest restaurant groups, including Fifth Group (Food Studio) and Concentrics (Two Urban Licks, Stats, and Parish), as well as, some independent restaurants. Early in 2011, my wife and I left Atlanta for a big adventure. We traveled (and ate…lots and lots of eating) all around Europe and parts of Africa for about 6 months, following which, we settled in London for the last year. The most recent position that I held was in central London as the Executive Chef of Daylesford Organic, a restaurant and farm that uses their own homegrown, organic ingredients, including fruits, vegetables, dairy and cattle. I am a huge proponent of small, organic, local and artisan producers, not just from a culinary point of view, but an environmental and economic one as well, therefore my cooking style tends to have a heavy emphasis on this.

Although my time in England was great, it wasn’t long before my wife and I missed our family and the sunshine and decided to return to Atlanta, where I have been fortunate enough to team up with Kristy and Christian on this next project. Outside of the “professional” kitchen, the things that I truly enjoy are cooking for my wife, hiking, and spending time with my two dogs.

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