W ith elements of South City Kitchen Midtown and some features unique to this location, South City Kitchen Vinings brings a combination of energy and comfortable metropolitan sophistication to a new neighborhood. Traditional, fresh ingredients prepared in an open exhibition kitchen are used to create our version of contemporary Southern cuisine. The restaurant features an oversized bar with communal tables and cozy booths as well as a dining room lined with French doors that open to a spacious outdoor patio. It's time to experience dining the way the new South intended.

Executive Chef Chip Ulbrich (pictured right)
Executive Chef Chip Ulbrich's background includes training based in a comprehensive, European-style culinary apprenticeship program run by the Rock Resorts Company and accredited by The American Culinary Federation Education Institute. He apprenticed at The Woodstock Inn & Resort in Vermont, the Little Dix Bay Resort, Caneel Bay Hotel in the U.S. and British Virgin Islands and the Jackson and Jenny Lake Lodges in Wyoming. Under the tutelage of great chefs like Hans Schadler, Bob Walton, Erwin Pascher, John Farnsworth, and Peter Wynia, he graduated from the program with the certification of Journeyman Chef in 1983.

In 1998 he brought his passion and finesse to the AAA Four Diamond Award winning Beaufort Inn. He immediately transformed The Inn's dining room into one of the South's finest and most talked about restaurants. In 2001 The James Beard Foundation recognized his achievements by inviting him to be the guest Chef-Host for a dinner at the James Beard House, New York City.

Monday-Thursday
5:00 pm-10:00 pm (bar opens at 4:00 pm)
Friday-Saturday
5:00 pm-11:00 pm (bar opens at 4:00 pm)
Sunday
10:00 am-10:00 pm (brunch 10-am-3pm;
bar opens at 12:30 pm)