Kimball House

We are looking for dedicated service industry professionals join our team!

Hiring for:
Servers
Server Assistants
& Maître d’s

Apply at kimball-house.com and send a resume to [email protected]

Sorrel Gimlet 🌱

Murrell’s Row Jam Jam Gin
Japanese strawberry gin
Rhum agricole
Sorrel
Lime
Lime cordial
Orange Blossom

A refreshing gimlet on the menu for a limited time this spring. We get the sorrel from , nasturtium petals and violas from , and gin from so this cocktail is very Georgia focused.

Tastes like strawberries & fresh cut grass.

We are honored to have been selected for the top 10 Best U.S. Restaurant Bar category for the Tales Spirited Awards!

Very proud of our entire team that makes Kimball House what it is. We are excited to be on the list with so many great restaurant bars and hope to represent Atlanta in New Orleans in July!

CELEBRATE CHARTREUSE DAY AT KIMBALL HOUSE
✨FULL OYSTER MENU HAPPY HOUR
✨CHARTREUSE SPECIALTY COCKTAILS

05/14 because official chartreuse day (05/16) is Saturday and we want to have space for walk-ins! However, reservations are still encouraged.

Answers. Final announcement tomorrow.

5/14/26

Can you solve the puzzle of what we’re celebrating next week?

New wines by the glass and by the bottle on the menu.

De Mena Wabi Sabi

100% Cinsault
Organic farming
Spontaneous fermentation
Embraces imperfection

Grouper
- white asparagus
- cipollini
- cauliflower

SHINY DIMES 🦪

From us, to you. These guys grow on top of the water in floating bags, then tossed in the tumbler to get the perfect shape.

We have an abundance of them to enjoy on our patio, or take them unshucked to-go for all of your seafood party plans. Come see Hannah in the oyster weeds!

cabana_

It’s chef Will’s last day!

Will’s journey at kimball house started in the oyster room and ended with being our sous chef.

One of Will’s many additions to the restaurant was introducing the question “May I call?” when you need to ask someone a question during service. This may seem like an extra step, but during a busy Saturday in the kitchen, everything can be a mechanical and frenetic whirlwind of an operation. Just adding that extra level of respect to inquire “are you prepared for me to ask you something that might throw a wrench into everything you’re doing” and allow the receiver to stop what they’re doing and say “yes, what’s up?” totally changed the way we speak to each other as a team for the better.

Will, your leadership and poise will be missed greatly. We wish you all the best of luck on your next chapter, and you can always call for us if you have a question. 📞❤️

Go follow Chef Will’s own concept if you want to know what he has in store!