Chandlee and Sons Construction Company signed a contract on May 29, 2018 with AIX Tin Tin, L.L.C. for the construction of the AIX (pronounced ‘ex’) Restaurant and Tin Tin wine bar in the Stockyards development located in Atlanta’s westside Midtown.
Laurie and Marc Skalla are partners in the Saltyard’s AIX TinTin and Chef Nick Leahy, also of the Saltyard, is responsible for opening this dual ‘provencal’ concept. Mark is a Managing Partner at Blackshear Capital Management – a real estate investment, manufacturing and hospitality firm.
The architect on this project is A13, Inc. whose offices are in Suite 1 at 913 Joseph E. Lowery Boulevard in downtown Atlanta. This project is under the expert supervision of Project Managers Chuck Fatheree and Nick Shugrue, and Project Administrator Richard Chandlee.
On June 3, 2018, Seth Chandlee, CEO Chandlee Holdings and Founding Partner of Chandlee and Sons Construction Company, commented, “Construction has begun on AIX – an architectural marvel that has funding to match. Negotiations wrapped up this week and permits are ready! More to come on what will surely be an award-winning restaurant and winery.”
Work began with the ordering of materials in early June. The crew began cutting the existing concrete for the underground utilities along with performing exterior work. “The AIX Tin Tin Restaurant is moving along. Underground utilities are going in as I post at this most anticipated new restaurant,” commented Seth on June 18.
Mechanical work began a few days later in the ceilings and wall. Ten days after inspections were performed and the concrete was repaved. Storefront systems and other doors and windows were put on order while exterior work continued.
Chandlee Electric is the electrical contractor on this commercial new construction project. The work they are performing includes installing a transformer, feeders, disconnect, a large variety of circuits, receptacles, a floor box, a time clock, hooking up some of the kitchen equipment and installing a variety of light fixtures to meet the different needs in a restaurant build like this project. As the project progressed the owners added to the variety of fixtures to be installed.
July was a busy month. By the first of the month walls were being laid out and framing was going up – a week later the MEP’s were being installed along with fire blocking walls. At this same time work on the low voltage wiring began and the sprinkler and fire alarm systems were being installed. Exterior work was on schedule at 25% complete. Wall cover inspections were performed, and insulation was being installed. Finish materials were ordered to be delivered after drywall installation was complete. Drywall was going up along with caulking the fire walls structures. Additional inspections were called in while exterior work was at 50% completion. Carpentry work and millwork was underway, ceiling grids and acoustical tile was going up on the ceilings as well as gypsum and other ceiling materials. Ceiling trim out, mechanical, lighting and HVAC ducting work continued. Sanding and finish of the drywall and soffit work were completed by month’s end, tile work and specialty finishes were 50% complete, and painting had begun.
The month of August began with framing in the bar walls as finish work continued, and the store front was installed. The crews were working on specialty finishes for walls and ceilings along with millwork, MEP and lighting work – this work was ongoing through the month, and the client contacted utility services. By mid-month the doors and hardware were being installed. Tile work was complete and specialty finishes were nearing completion. Flooring finishes were underway. By August 24 the framing, electrical rough-in and vent hood installation was complete.
By September the work on the low voltage items in the walls and ceiling was nearing an end. Work was ongoing in the back of the bar, countertops were being installed, and the construction of the wine room was soon to wrap up. Finishes and specialty work continued, and mill work would be completed this month. The team was expecting the kitchen and bar equipment to arrive soon.
Seth Chandlee remarked during construction, “The AIX and Tin Tin project is well under construction as we speak. This project is filled with extravagant finishes with over $1,000,000 spent to make this amazing and finish it on schedule. Browse through the many photos featured on this page.”
The Aix French restaurant and Tin Tin wine bar held is grand opening Friday, December 14, 2018.
Included below are links to articles written about Aix, Tin Tin and The Stockyards Development listed from the first notice to the most recently published in magazines and online publications.
Atlanta Business Chronicle – June 10, 2016:
Eater.com – January 29, 2018:
What Now Atlanta – January 29, 2018:
https://whatnowatlanta.com/chef-nick-leahy-aix-restaurant-tin-tin-wine-bar-stockyards/. Eater.com – October 24, 2018: https://atlanta.eater.com/2018/10/24/18019030/aix-tin-tin-french-restaurant-wine-bar-westside
What Now Atlanta – October 24, 2018:
Atlanta Business Chronicle – October 25, 2018:
Atlanta Journal Constitution – October 26, 2018:
Eater.com – December 5, 2018:
Eater.com – December 14, 2018:
Eater.com – January 14, 2019:
This article also mentions Ladybird Grove and Mess Hall, Revelator Coffee locations as well as Aix – all built by Chandlee and Sons. It also mentions restaurants by Chef Ford Fry. We built his corporate offices in Northwest Atlanta – see this project under Business Offices category.
Architectural Digest – January 31, 2019:
Eater.com – February 11, 2019:
Eater.com – March 13, 2019:
On March 14, 2019, Seth remarked on Facebook, “Job done. Check it out. What a build. Now featured in Architectural Digest (see January 31, 2019 link above). This was our most expensive restaurant project build to date.”
Additional articles on this restaurant and wine bar include:
Atlanta Magazine’s March 29, 2019 article in their Food and Drink section on the review of the restaurant. The link is too long to place here.
Eater.com April issue of the Atlanta Cocktail Heatmap:
Eater.com April 4, 2019 article on the Heatmap’s hottest eateries:
This French influenced experience is offered up for lunch and dinner, housed inside of a repurposed property. Aix Restaurant and Tin Tin Wine Bar are in Suite 100 at 956 Brady Avenue. Their Facebook pages are www.facebook.com/aixatl/ and www.facebook.com/tintinatl/.