Repast Restaurant, Atlanta

- 89% 

Yes I've been to Baccanalia, Wisteria blablabla ... Stay hidden Repast, so there's always room for diners who appreciate good food and wine! more»

Definetly not your typical wines that find themselves on most of the fine dining restaurants in Atlanta. more»

While the atmosphere is nice ( agree with below ) and the service friendly ( also agree on this ), the food took FOREVER to come and was way overpriced for what we got. more»

The interior is very nice and the service was attentive without being overwhelming, but the food definitely didn't match the price. more»

The decor and the ambience was great for a Saturday night out, we left hungry as the food we ordered didn't cut it. more»

Oh ... did I mention the absolutely beautiful and contemporary decor, and they have a great patio as well! more»

This February, husband and wife team Joe Truex and Mihoko Obunai have delighted Atlantans with Repast, a casual yet elegant neighborhood restaurant featuring new American cuisine with a metropolitan flair. Truex and Obunai play an essential role in Atlanta's dining scene bringing years of experience from Atlanta and New York to this in town eatery.A small town boy from Mansura, LA, Truex worked in kitchens in New Orleans and Las Vegas before heading to New York City to attend the Culinary Institute of America in Hyde Park, New York. In conjunction with his C.I.A. externship, he trained under Chef Daniel Bouloud at the acclaimed Le Cirque. Upon graduation, he moved to Europe to become chef de partie at the Swissotel Le Plaza in Basel, Switzerland. Truex later moved back to New York to work at The Peninsula Hotel before taking a position with The Fireman Hospitality Group, where he was executive chef for several restaurants and launched the Brooklyn Diner and the Redeye Grill. Truex decided to get back to his country roots leaving Manhattan for Cambridge, NY to work as executive chef at the Cambridge Hotel. There he worked with local farmers to produce seasonal ingredients for the 60-seat restaurant. He moved back to the city where he met his wife, Obunai, and the two later moved to Atlanta, where Truex accepted a position as executive chef at the Swissotel. From there, he became executive chef at Château �lan Winery and Resort in Braselton, GA, where he was invited to cook at the James Beard House on April 2, 2005 before leaving to open Repast.Obunai moved from Tokyo to New York where she attended New York University and worked at Zutto, a small Japanese restaurant. Growing up in Japan, she developed a passion for cooking from her mother, who scoured markets for the freshest ingredients. After graduating college she traveled to Peru to work for an organization similar to the Peace Corps. While in South America,