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Friday, August 26, 2011

Freight and Tap - Woodstock

51 E. Main Street Woodstock, GA
770 601 6858
Celebrated Atlanta Chef Robert Morneweck of Smyrna’s Crepe Revolution Restaurant has announced the planned opening of Freight Kitchen & Tap in Woodstock’s revered train depot in the heart of the downtown district. Chef Morneweck and business partner Neel Sengupta plan to introduce their new American tavern in August of this year. The duo look to provide the Woodstock community with a polished casual dining experience, focusing on American fare and the fast growing craft beer and artisan whiskey movements.
Neel Sengupta and Chef Morneweck

Freight Kitchen & Tap is planned to be part gathering spot, part watering hole and part dinner house. The menu is an American blend of reinterpreted pub classics, small plates, and featured entrees. Chef Morneweck is known for his use of fresh ingredients; he’s been known to purchase fresh vegetables and herbs from local gardens and green thumb enthusiasts in his pursuit of a quality dining experience.  With weekend features planned around cuts like aged prime rib, the occasional porter house and an assortment of fresh catch, Freight is Woodstock’s answer to the gastro pub cum steak-house. The restaurant is an American upscale tavern without the pretentious service and big city price tags. The team calls this approach to their food and service polished casual. “Our guests are all so busy with life that they don’t need more rules on how to eat and what to wear for a night out on the town, or to worry about whether their dining plans will impress the neighbors,” says Morneweck.  “Instead we’re creating a restaurant space that says join us on your terms, come as you are and relax.”

Freight is a place for professionals to unwind, to enjoy an approachable meal while they consider the next couple of micro-brewed beers they’ll explore or the small batch bourbon they’ll sip. The focus on craft beer and artisan spirits will be like no other in the community. The restaurant will offer beer classes and dinners, whiskey tastings, home brew lessons, and appearances by professional distillers and professional beer makers.   

To prepare great tasting food in a culturally and historically significant landmark like the community’s train depot is an honor and privilege. The partners believe that it requires a concept that goes beyond a cold beer and a good burger, it requires a concept that is willing to explore local and regional culinary traditions. Freight, as the name implies, is the culinary exploration of the movement food and drink from field to kitchen, to the community table with a purposeful nod to the almost one hundred year old train depot.

Freight was the shared vision of the Downtown community developers Cheri and Terry Morris, and the duo from Crepe Revolution. Their goal was to invigorate and capture the community’s love for its depot by serving classic American fare in a simple chef-driven way, while paying homage to the beautiful restoration of the depot and its place in Woodstock’s past, present and vibrant future. Freight will serve lunch, dinner and brunch. The restaurant’s team of service and culinary professionals is excited to serve the Woodstock community.

2 comments:

  1. Last Saturday my wife and I decided to go to Freight. When we arrived the Hostess did not even greet us nor even look up at us. Instead it seemed like she was ignoring us and was organizing the menues. We stood at the counter for several minutes with out a word said to us. This is the second time we have had poor service at Frieght. We went to Canyon Burgers instead and the customer service was excellent. Anyone of the employees at Canyon Burgers could do much better then who is the hostess at Frieght. It is frustrating because I want to see the restaurant do well, but it will be hindered by poor customer service.

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