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.
This ninety-three-seat restaurant features private dining spaces and the wine bar seats sixty-four people outside and thirty inside. The AIX French restaurant will open daily for dinner and the Tin Tin wine bar will serve both dinner and lunch every day featuring mostly French wines.
Here are links to articles written about AIX Tin Tin: An Eater.com introductory article:
and a What Now Atlanta article:
Eater.com article dated October 24, 2018 link:
https://atlanta.eater.com/2018/10/24/18019030/aix-tin-tin-french-restaurant-wine-bar-westside, Atlanta Business Chronicle article dated October 25, 2018:
and AJC article dated October 26, 2018:
Eater.com article on the December 14, 2018 opening of Aix and Tin Tin:
There are several articles on this commercial build-out project featured on our News page under the News tab in the menu bar above.
This French influenced experience is offered up for lunch and dinner inside of a property currently being repurposed – AIX Tin Tin is in Suite 100 at 956 Brady Avenue. Their Facebook pages can be found at www.facebook.com/aixatl/ and www.facebook.com/tintinatl/.