CONCEPT STATEMENT

Where did the idea come from?
My ideas always start with “the neighborhood need.” The Westside at that time had
Bacchanalia and Taqueria del Sol ($$$$$ & $). The neighborhood needed a local joint
that cooked thoughtfully and responsibly. The upstairs bar was a great addition as it made
the JCT experience a one-stop night. - Ford
Overall concept/experience
Pre-opening, I was sitting with Smith Hanes (designer) and said I didn’t want a
“restaurant of the month” place. I wanted a place that was nice enough for a date and
casual enough for a spur-of-the-moment dinner experience. Pre-JCT, the only bar was
upstairs which was not optimal, in my mind, for a complete dining experience
downstairs. Because of this, JCT BAR was born to be its own spot to hang with drinks,
smaller plates and local live music, overlooking the train tracks and a view of the skyline.
This lends a sense of history to JCT, anchoring its place in the Southern lore of Atlanta. -Ford
Food
Growing up in Texas, my experience with true Southern cooking was my grandmother’s
housekeeper Lottie Mae. Now, I am a big fan of authenticity; I didn’t grow up with the
hardship that Lottie Mae did, so my take on Southern food gathered what the farmers had
at the moment and applied a more modern or “bistro” style and technique. Atlanta had
Watershed and numerous restaurants with a more traditional Southern style so I wanted
to offer something fresh and seasonal and try not to step on others’ toes. I love the “every
day” aspect of French brasseries i.e. steak with great French fries and even roast pork
with some sort of gratin. (in JCT case… Turnip and locally made gouda gratin) – Ford
JCT Kitchen is a combination of European cooking techniques and Southeastern sourced
products. While we primarily serve American dishes, our menu gives a definite nod to the
South. We respect the location of the restaurant and endeavor to source as many of our
ingredients as close to home as we can by working with local farmers. On Sundays we
pull inspiration from our location’s Southern roots and offer a Sunday Supper that
hearkens back to the deep South’s traditional Sunday family-style supper. – Chef Brian
Beverage
Specialty cocktails were just coming onto the scene and this inspired me to hire Lara
Creasy. She was such a natural and looked at cocktails seasonally and thoughtfully. This
is what made our beverage offerings stand out. –Ford
JCT’s cocktail program reflects the regionality and seasonality of JCT’s food menu.
Whenever possible, the cocktails highlight produce in season, artisanal producers and
local farms.
The wine list draws from a broad range of regions, with few distinct parameters. We
emphasize familiar varietals, however, a small sampling of exciting and unusual wines
are represented at all times. Domestic wines with a European influence are fundamental
to the menu, as are wines with good name recognition. We represent as many organic,
bio-dynamic, small production and sustainably farmed wines as we can.
JCT stocks a wide selection of beers in bottle and can, from domestics like Miller Lite to
classic European lagers like Stella. The emphasis, however, is on craft breweries,
primarily from around the Southeast. The beer list should be varied, approachable, and
interesting - never pretentious.
Lighting
JCT is all about bright natural light during the day (perfect for lunch) and dimly litmoody
and romantic at night. Once the sun goes down, the restaurant offers a completely
different experience for dinner. -Ford
Sound/entertainment
Downstairs music needs to be Southern inspired which is very broad. What feels right to
me is a good bit of classic country (Willie) with other Southern “born” and inspired
artists. JCT BAR started out as a grown-up version of the Buckhead bar scene (which is
no longer around) with music that resonated for our guest’s college life. Bit of 90’s
alternative to edgy Beastie boys b-sides. The live music needs to be creative versions of
familiar. No more “Margaritaville” if you know what I mean. -Ford
Evolution
JCT is becoming a staple or “classic” neighborhood joint and hangout. The Westside
keeps growing - we must stay focused on Southern hospitality. Never stuffy - always
authentic. Happy to see and remember our guests as well as truly sad if we can’t
accommodate our loyal and new guests wishes. JCT constantly evolves, yet remains a
spot that under promises and over-delivers. -Ford