The Nitty Gritty
- No reservation needed!
- Happy Hour
- Expires 90 days from purchase
- Each purchase covers 2 people
- Tip not included in purchase price
- Must be 21 to enjoy adult beverages
- Must show I.D. to redeem reservation under your name
- No refunds!
Offering an incredible menu of American fare with a West Coast twist, Mission + Market makes for the perfect happy hour hub. From the lush velour banquettes to the plethora of greenery throughout the restaurant, to the open kitchen as the centerpiece of the space, be transported to a luxe west coast eatery upon walking through the door. Created by Chef Ian Winslade and Jonathan Akly, Mission + Market is the product of more than 25 years of globally influenced culinary experience. The restaurant combines midcentury style with a modern attention to detail to create a chic environment where hungry Atlantans can find well-executed classic cocktails and quality American cuisine. According to Chef Ian Winslade, "We want guests to connect with this space and then be surprised by the flavors of our menu." What better way to explore the tastiness Mission + Market’s menu has to offer than this Hand-Picked experience??
To start, tour the small plates menu and select your favorite 2 dishes. It’ll be a hard choice between the Chickpea Hummus plate and the Grilled Spanish Octopus (a personal fave), but you can’t really go wrong with the Mission + Market menu. After narrowing your choices down to 2 (we know it’s much easier said than done) shift your eyes on over to the cocktail menu for a few sips. The Lime Daiquiri (another personal fave) tastes like homemade lemonade like grandma used to make - freshly squeezed and tart to the taste in the most refreshing way. HOT TIP: Get 2 different cocktails and you and your date (or foodie bestie) can taste test to see which was best (though it’ll probably end in a tie).
If you consider yourself a true ATL foodie then Chef Ian Winslade’s incredibly experienced cooking career is the only reason you need to try Mission + Market. “Winslade, who came to the United States from Great Britain at age 22, began his career at New York’s Le Bernardin, widely recognized as one of the world’s finest restaurants. Winslade worked his way from the bakery to the kitchen as a sous chef under Eric Ripert, until he was recruited out west by a former Le Bernardin chef to open Opus, a French seafood concept, in Santa Monica. While Winslade says the first fifteen years of his training and career were almost entirely French, it was during his time in California when he began to immerse himself in multicultural cuisine and experiment with the abundance of fresh regional produce on offer at local farmers markets. With Mission + Market, Winslade is excited to bridge the classical training of his early career with the global influences and the produce-driven culinary approach he experienced in his time on the west coast.”
So surround yourself in all the good coastal vibes and let your taste buds experience the delight that comes from Mission + Market. We know you won’t be disappointed!