A new mixed-use project rising in Midtown’s Technology Square has landed three restaurant tenants.
El Burro Pollo Burrito Kitchen (from Chef Hector Santiago), Poke Burri (from Ken Yu and Seven Chan) and Wildleaf (from Chef Randy Lewis and David Mors) will come to “The Collective,” which will be located on the first floor of Coda.
The Collective is set to open in spring 2019. It will include six to eight stalls, ranging from 350 to 900 square feet.
Portman Holdings is developing Coda, located at 771 Spring Street. It will include 645,000 square feet of office space, 80,000 square feet of high-performance computing space, 20,000 square feet of street-level restaurant and retail space. It will also have a 20,000-square-foot outdoor “living room.”
Here’s more about the restaurant tenants:
- El Burro Pollo Burrito Kitchen is Santiago’s Mexican street food restaurant. It will serve “border town style” burritos with classic Mexican sauces, tacos and ceviches. Coda will be the first brick-and-mortar location for the concept that’s been a pop-up the last few years. “This space will allow us to share our products with a very dynamic and multi-cultural crowd on a hyper-energized space,” Santiago said.
- Poke Burri will offer sushi burritos and poke bowls, along with off-menu items such as sushi donuts and sushi corndogs. Its original location is in East Atlanta Village.
- Wildleaf is a healthy fast-casual concept that offers salads, grain bowls, soups and smoothies. Its original location is in Buckhead.
Adrienne Crawford and Lily Heimburger with the Atlanta office of SRS Real Estate Partners are leasing the retail and restaurant space at Coda.
Trowbridge Partners LLC represented El Burro Pollo and Poke Burri. Zack Gober with LaVista & Associates represented Wildleaf.