INC Autentico Closes to Become 'OPULENT'

Canton Street may have lost a fairly popular restaurant recently, but owners Hicham Azhari and Fikret Kovac are hoping the new dining concept they plan to replace INC Autentico with will be even more popular.

Azhari and Kovac's F&H Food Trading Group is set to open OPULENT - its fourth Canton Street endeavor - during early April. And once again, the group's culinary director Bob McDonough will helm the "global-inspired" kitchen, with the help of Executive Chef Andrew Long.

"It’s the right time for us to bring OPULENT to Canton Street and we’re excited to introduce Atlantans to this concept," said Azhari, in a written statement. "Our menu is inspired by our travels, the foods we love, places we’ve eaten and people we’ve encountered."

OPULENT will focus on what's current in American dining, with "contemporary interpretations of market-driven and locally sourced ingredients," according to the food group. And - judging by the vibe at F&H Canton Street favorites, Little Alley Steak and Salt Factory Pub - the restaurant's ambiance will keep suburban hipsters coming back for more with its "roaring 20s" speakeasy style. Globe lighting, antique mirrors and crystal accents will contrast dark woods and leather banquettes with "beautifully suspended light pendants hung above the bar and dining areas."

Although, what good is a gorgeous interior if the food itself isn't as great? Should history repeat itself, however, bad food won't be a problem, according to many Canton Street regulars.

McDonough has come to be known for his "traditional French technique and bold creativity," says the company, and OPULENT will be no exception. The restaurant's cuisine is being marketed as "refined and approachable." It will showcase "an array of fresh greens, savory starters, 'market' entrees and pastas." 

Here's what a recent F&H announcement about the new restaurant's cuisine promised:

"Green" options include - blistered Shishito peppers with Alderwood smoked salt; quinoa salad served with manchego, Satsuma, mint, arugula and Serrano vinaigrette; and green goddess salad with leaf lettuce, grape tomatoes, CalyRoad goat cheese, shallots and parmesan grissini; creamless mushroom soup with truffled croutons; and salmon crudo with Thai chili peppers, Satsuma, ponzu and sesame oil powder; crispy eggplant fries; and beef cheek pastrami & rye with fennel pollen, white mustard and rye tuile. Guests can also choose from Sapelo Island clams, Andouille, Serano peppers and smoked paprika; or Nawlin’s BBQ shrimp with leeks, sweet garlic and charred lemon.

Entrees such as West Coast cioppino with shrimp, scallops, clams, market fish, lobster broth and a butter biscuit; Carolina flounder served with a parmesan crust, Rapini, herb potatoes and burnt lemon; brick-pressed braised beef with cheddar Logan Pike grits and crimini mushrooms; and Szechuan-crusted scallops topped with Shishito peppers, Thai basil, Honshemeji mushrooms, eggplant and hoison glaze round out the market-driven menu.

Heartier options include Masami American Kobe bistro flat iron steak and a burger with gruyere cheese, roasted Shiitake and frites. Originally designed to export back to Japan, OPULENT will serve tender and juicy cuts of 10+ domestic Wagyu beef.

From "why not?" sides such as garlic chili rapini and Swiss chard to pastas and grains including tagliatelle Nero, fusilli with roasted tomatoes, capers, first press olive oil and parmesan reggiano or the wild mushroom farrotto, OPULENT’s menu blends McDonough and Long’s progressive techniques with time-honored American dishes. Classical libations include a tribute to INC. Street Food with a margarita for two, "pomegranate sparkle flute" with Cava bubbles and Rosemary and the "Canton rose" featuring Four Roses whiskey, mint and fresh pineapple.

The new restaurant will also feature a champagne bar, said F&H Spokeswoman Lauren Lestin. The menu is still a work in progress, but could include fun drinks like the "OPULENT Sparkle," made with Cava Bubbles, pomegranate and rosemary syrup, or the "Pushing Daisies," made with an F&H 75 (Noel’s Gin, Myers Lemon, sugar cane brulee), Chateau du Tariquet VSOP, grapefruit and black pepper.

OPULENT will be located at 948 Canton Street in Roswell. The restaurant will be open for lunch and dinner Sunday through Thursday from 11 a.m. to 10 p.m. and Friday and Saturday from 11 a.m. to 11 p.m.