Downtown Kitchen & Goin' Coastal

Historic Downtown Canton's premier dining destinations celebrate 10 years and new event space serving Cherokee diners.

By Michelle Martin

The ongoing popularity of reality TV shows searching for the next best chef and cooking magazines targeting self-professed "foodies" can give the impression that dining has become a form of entertainment, changing with current trends. But for Zach Kell and Corey Shupert, co-owners of Downtown Kitchen in historic Downtown Canton, dining has always been about the experience. "Our focus has always been on quality quality ingredients, quality service, and quality atmosphere, with the approach to deliver the best dining experience available anywhere," says Kell, who also owns Goin' Coastal seafood restaurant, located in Downtown Canton.

Both Downtown Kitchen and Goin' Coastal in Canton are celebrating milestones this year. In December, Downtown Kitchen will mark its 10th anniversary in historic Downtown Canton. Goin' Coastal, which opened in 2006, recently completed an interior update to now include a remodeled event space and wine bar. Previously occupied by Jill's Cakes & Bakes and used primarily as a storage area for Goin' Coastal, the space's pink walls and worn linoleum floors desperately needed a "facelift," as Kell explains, to transform it from an outdated bakery setup into the sophisticated dining area and wine bar he envisioned for Goin' Coastal. "When we pulled up the linoleum, we found the original hardwood floors approximately 100 years old, from when the building was originally completed underneath," he says. "We were able to resurface and stain them, essentially restoring them to their original beauty. They look great against the new exposed brick walls, which are in keeping with the restaurant's overall style." The remodeled, climate-controlled space also features floor-to-ceiling wine racks and a custom cherry wood wine case that combined can hold 350 bottles of wine. The bar also is custom made from cherry wood. "We're very excited to add a new dimension to the dining experience at Goin' Coastal," Kell says. "The new event space can accommodate up to 40 guests, with full restaurant and bar service for private functions."

Kell describes Goin' Coastal as a fresh approach to the finest seafood, sourced locally from American waters. "Our daily fresh fish selections are our top menu choices every day," he says, noting that two of the most popular items Twin Crab Cakes, jumbo lump blue crab cakes served with red pepper butter and corn tomato relish; and Shrimp & Grits, Wild American shrimp prepared either sauted and flashed, or fried and served over creamy cheese grits with andouilee gravy have been on the menu since Goin' Coastal opened in 2006. "We believe a great dining experience starts with quality ingredients. We just let the natural flavors shine," Kell adds.

Goin' Coastal is known as much for its wine selection as for its sensational seafood. Kells says many patrons come to Goin' Coastal especially for its wine offerings, which include varieties ranging from $25 up to $400 per bottle. More than 150 wines are featured on the Goin' Coastal wine app, which allows customers to select wines based on price, taste and region. "There is no restaurant outside the perimeter that has a wine selection as extensive as ours at Goin' Coastal," he says. "And our wines are priced approximately 20 percent less than wines available in Atlanta restaurants."

Kell, who lives in Canton with his family, selected historic Downtown Canton for Goin' Coastal and Downtown Kitchen because he wanted to offer Cherokee residents a quality dining experience locally. "Canton is a great community with excellent schools and a growing downtown center. We love it here," he says. "But, whenever we wanted to enjoy a nice dinner beyond regular chain restaurants, we were driving to other communities Roswell, Marietta, and Atlanta. I knew there was great potential here in Downtown Canton. Now, people come from Atlanta, outside the perimeter, and even other states to enjoy Goin' Coastal and Downtown Kitchen's unique dining experience. When the food, service and atmosphere are great, at the right price, people will come wherever you are."

Corey Shupert joined Downtown Kitchen as general manager in 2009, and has served as co-owner with Kell since 2011. He describes Downtown Kitchen as "American cuisine with a world influence based on quality ingredients. It's simplicity at its finest," Shupert says. "Every day, with every guest, we strive to deliver a quality dining experience based on classic menu items in a comfortable atmosphere. Our goal is the same today as we approach 10 years serving the Canton community as it was when we first opened. We take pride in Downtown Kitchen's reputation and work hard to not only live up to our reputation but also to exceed diners' expectations."

Downtown Kitchen offers a variety of classic dinner offerings, including beef, poultry, seafood, and signature cocktails, in a sophisticated, relaxed setting. "We describe Downtown Kitchen as friendly for everyone from professionals to families, book clubs and bridal parties, and everyone in between," Shupert says. "People choose Downtown Kitchen for proposals, special celebrations, or just a nice dinner out with family and friends. Whatever the occasion, we work hard to anticipate our customers' needs and deliver the perfect dining experience." Popular dishes include the 8-ounce Hanger Steak, featuring Downtown Kitchen's signature marinade; Downtown Kitchen's Kitchen Fried Chicken, a boneless chicken breast featuring a buttermilk breading and deep fried with bacon thyme gravy; and the Downtown Kitchen Caprese, an appetizer of Kumato tomatoes with burrata cheese, fresh basil and sundried tomato vinaigrette. Downtown Kitchen also offers live music upstairs on Fridays and Saturdays, beginning at 9:00 p.m.

Shupert and Kell are planning a grand celebration for Downtown Kitchen's 10-year anniversary on December 20. Special activities open to the public will include a champagne toast, giveaways, and live music performed by one of Downtown Kitchen's most popular acts, Col. Bruce Hampton & Friends. "We're planning a big party, including a retro menu that will include dishes and drink specials from our original menu 10 years ago," Shupert says. "We will always stay true to our roots and original mission, perfecting techniques along the way so that we continue to evolve and offer Cherokee diners something fresh and exciting."

Kell says that approach will continue for both Downtown Kitchen and Goin' Coastal, as each restaurant celebrates a new dimension of dining. "Our restaurants are built on the basic principle of quality. We don't follow trends we try to set the standard. And when you're successful, others will follow. So, we'll continue to do things how we always have...pushing the envelope to get better every day."

Goin' Coastal
125 W. Main St., Canton
770-479-3737
GoinCoastalSeafood.com
11:30 a.m.-9:30 p.m., Monday-Thursday
11:30 a.m.-10:30 p.m., Friday
5:00-10:30 p.m., Saturday
*New private dining event space and wine bar for groups!

Downtown Kitchen
140 E. Marietta St., Canton
770-479-1616
TheDowntownKitchen.com
5:00-10:00 p.m., Monday-Thursday
5:00-11:00 p.m., Friday-Saturday
Live music upstairs, 9:00 p.m.-12:00 a.m., Friday-Saturday
*Like Downtown Kitchen on Facebook for updates!

10-Year Anniversary Celebration: December 20, 2014

• Champagne toast
• Special menu
• Giveaways
• Live music by Col. Bruce Hampton & Friends at 9:00 p.m.

Now booking holiday parties for both restaurants!