Inside Atlanta’s new all-day restaurant, Le Bon Nosh – Robb Report

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It’s easy to forget you’re in Atlanta when you dine at Bon Nosh. The all-day cafe recently opened in the Buckhead neighborhood, an area known for its corporate aesthetic. Chef Forough Vakili’s stylish restaurant and market, on the other hand, is very personal to him, infused with global elements he lacked in Atlanta. “I wanted you to come in here and be transplanted to any other city and country of your own imagination,” Vakili says.

To do this, Vaikili worked with a Los Angeles-based design firm. Commune to transform the 6,300 square foot storefront with 25 foot ceilings into three sections on the main level. The central section is anchored by an open kitchen which puts a custom La Cornue front and center of the stove with a butcher block counter that will eventually be used for cooking classes. There’s also a pastry crate filled with layered croissants and hazelnut financiers, among other goodies.

“One of the things I wanted was to create a place where you could have a job function email database completely different experience depending on where you are sitting,” says Vakili. A dining room in the restaurant is friendly with custom-designed communal oak tables. “It’s more about the turmoil of the market. I did it on purpose, so if you’re sitting on that side it’s more like being part of the community, ”she says.


Forough Vakili moved from Georgia Tech in Atlanta to Cordon Bleu in Paris.

Photo: Courtesy of Anthony Tahlier

The other dining room, where the wine bar is also located, is elegant and intimate. The bedroom is covered with saffron-colored curtains made with recycled gauze and dyed by Argentinian artist Mariana Pussacq from Casa Almacen. Vakili’s childhood was spent on a saffron farm in Iran and these curtains pay homage to this part of her life. “I insisted a lot that I feel like my whole trip from leaving Iran to the point where Le Bon Nosh was built and opened, it was kind of a puzzle to put together. And I had the impression that each experience, each place where I lived or each meeting I had had an impact on the implementation of this project in its current state ”, explains Vakili.