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With more than 25 years of industry experience, Chad Towler brings an in-depth knowledge of the culinary and beverage worlds to his role as General Manager. Boasting ample experience in both the front and back of house, Towler has honed a great understanding of the needs of both guests and teammates over the years. He is passionate about the industry’s fast-paced environment, pairing food and beverage and providing the best experience possible for each of Foundation Social Eatery’s guests.

Towler grew up in the business, with proprietors of Chinese restaurants and an ice cream shop on each side of his family, respectively.  Along with growing up working in his family’s restaurants, Towler cooked his way through his teenage years and into college while at the University of Georgia in Athens. He eventually moved behind the bar where he refined his beverage skills for over 20 years. Towler then transitioned to a front of house role, which most recently included a position at the Kennesaw location of Ruth’s Chris Steakhouse, where he operated as General Manager. He also ran the beverage program at Ruth’s Chris Atlanta’s Centennial Park location, which was awarded the Wine Enthusiast Double Wine Glass recognition. In addition to this breadth of experience in all aspects of the business, he has opened multiple restaurants around Atlanta and Savannah, including a new location for Summits Wayside Tavern and oversaw its beverage driven programming, consisting of beer dinners, dry hopping programs and monthly Firkin pairings.

Towler currently resides in Kennesaw, Ga. with his wife and three rambunctious dogs. The two are passionate travelers and love being immersed in culture and food. In fact, Towler himself has nearly 30 countries under his belt. Additionally, he is currently a member of the Guild of Sommeliers.


Your Perfect Summer Cheese Plate

Nothing compliments your summer sips better than a cheese and charcuterie plate stocked with the season’s best. At Foundation Social Eatery, we take our cheese plates very seriously – carefully curating selections that are guaranteed to pair well with our assortment of wines, cocktails and craft beer. Check out our tips to building the perfect platter and be sure to stop by the restaurant to try our plates for yourself.

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When selecting cheeses, we recommend targeting several different styles. Combine a variety of textures – think: firm, soft, creamy or crumbly – to keep things interesting. Our offerings are constantly changing but we’re currently serving:

  • Pleasant Ridge Reserve, Uplands Cheese, North Dodgeville, WI – an alpine-style summer cheese that boasts rich and hearty flavors, with complex layers of caramel and nuts and tart fruitiness
  • Rouge, La Bonne Vie, Atlanta, GA – a washed-rind cheese made according to French tradition that is at first buttery and luscious, but as it ages becomes spicy and complex
  • Brillat Savarin, France – triple cream dessert cheese that is dense and moist in texture, with hints of butter, mushrooms, nuts and truffles
  • Bonne Bouche, Vermont Creamery, Websterville, VT – an ash-ripened goat cheese with notes of citrus

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Next up: meats. It’s important to not only target a variety of cuts and cures for textural intrigue, but to also keep flavor profiles in mind and how they will pair with your cheese. FSE is currently slicing:

  • Proscuitto di Parma, Parma, Italy – a dry-cured ham that is served thinly sliced. Pairs well with our Bonne Bouche cheese
  • Soppressata, USA – an Italian dry cured pork salami with a coarser grind than the traditional method. Pairs well with our Pleasant Ridge Reserve cheese
  • La Quercia ‘Nduja Americana, Niman Ranch, Alameda, CA – a spicy and rich prosciutto spread packed with umami flavor
  • FSE Pate, Atlanta, GA – a spreadable minced mixture of cooked ground meat and fat that adds a decadent touch to any platter. Made fresh in house

Breads photo

When preparing a cheese and meat plate, it is essential to include bread, crackers or another carb-based option. Acting as the vehicle for your charcuterie, it’s best to choose a milder bread to avoid overpowering the other flavors at work. Our homemade country loaf toasts are the perfect base for all the elements on your plate.

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Last but certainly not least are the finishing touches that will elevate your spread: accoutrements. Whether you go for a tangy jam, tart fruit slices or an assortment of pickled produce, your guests will thank you for adding a few pops of flavor to break up the rich tastes of the meat and cheese. At FSE, all of our charcuterie plates are served with house-made pickles, FSE mostarda and an herb salad.

Our Menu Got a Spring Makeover

Reward yourself for all that spring cleaning with our new seasonal menu items! As we settle into warmer weather, our kitchen staff is thrilled to start incorporating spring and summer produce into our dishes.

New to the lunch and dinner line-up:

Our parmesan and ricotta dumpling (below) served with Cipollini, fava bean, asparagus, bacon and a soft cooked egg.


A marinated strawberry salad (below), a mix of Levity Farms mixed greens, almond, ricotta salata and radish, topped with sherry vinaigrette.

Strawberry Salad

For dessert, we gave a makeover to a fan favorite, now offering a carrot cheesecake (below) with ginger snap crumb, walnut mascarpone whip and carrot gel.


PC: @leah70 on Instagram

To stay up to date on new offerings, be sure to follow along on social to for sneak peeks of our new menu items and details on upcoming events!

A Note from Chef Mel

Hello, all!

As we look back on a wonderful three years at Foundation Social Eatery, I am in awe of all the support we’ve received from our community, staff and loyal patrons. It seems like just yesterday that we opened the doors and realized that our dream of opening a restaurant had finally come to fruition. Each day and night as we greet guests and prepare your meals, I am thankful for every customer who walks in the door and proud to serve you dishes that come from the heart.

This year, we’re celebrating our third anniversary on Saturday, March 25, with a $30, three-course menu filled with FSE favorites that have been on the menu since day one. Guests will begin with the crispy pork ribs (truly one of my favorite dishes we serve here at FSE), followed by our house made fettucini with chicken bolognaise and a creamy, delicious vanilla pot de crème to top it all off.

Hudson handprint

We hope you’re able to join us on Saturday, but if not, we hope to see you again soon! Thanks again for your support throughout the years – we are ecstatic to make you a part of the FSE family each time you visit.

Chef Mel

Get to know the FSE sous chefs!

Read on to get to know our amazing sous chefs, Quinn and Samuel!

Quinn Gordon

Quinn Gordon

A member of the team since March, Quinn Gordon operates as sous chef at Foundation Social Eatery, where he plays a vital role in the kitchen’s day-to-day strategy and execution. With nine years of experience in the culinary industry, Quinn harbors an avid passion for food alongside a quintessential determination to provide all restaurant-goers with an exceptional dining experience.

Prior to joining the Foundation Social Eatery team, Quinn worked as executive chef at Ten Bistro in Peachtree Corners, Ga, and was previously executive chef at Gabe’s Downtown in Douglasville, Ga. Outside the restaurant, Quinn spends his free time with his family or further exploring his passion for food. Quinn is a graduate of Le Cordon Bleu, where he completed his associate’s degree in 2015. He currently resides in Smyrna, Ga.

Samuel Dwight Mason

Samuel Dwight Mason

With more than nine years of experience in the restaurant industry, Samuel Mason brings a strong background and keen ability to execute the restaurant’s vision to the Foundation Social Eatery team as sous chef. Samuel has worked with Foundation since before the restaurant opened in March 2014 and has enjoyed being a part of the restaurant’s growth and evolution.

Prior to joining Foundation Social Eatery, Samuel worked as lead cook at Freight Kitchen and Tap in Woodstock, Ga. from 2012 – 2014, and held a position at Holeman & Finch Public House in Midtown Atlanta in 2010.

A native of Atlanta, Samuel currently resides in Woodstock. When he’s not creating masterpieces in the kitchen, you can find Samuel outdoors hiking, biking, foraging and fishing, or reading a good book.

Support Kula Project: Dine with us on Thursday, Sept. 24

Kula Project at Foundation Social EateryOn Sept. 24, 2015, Foundation Social Eatery is supporting Kula Project and we invite you to help! Twenty percent of the sales from that day will benefit the organization’s #ForTheFarmer campaign, which goes toward helping families in East Africa build a self-sustaining lifestyle that is profitable for them and the community.

Through Kula Project funds, families in East Africa are able to purchase quality coffee seeds that will yield the best product. Additionally, Kula Project ensures that each farmer is able to sell their product to a fair trade buyer. The best part is that by investing in a coffee farmer, you are “twice as likely to help eliminate poverty than if you were to donate in a different sector.”

On the Kula Project website, it mentions that $6 purchases a coffee tree that will support a family for 30 years. With that income, families are able to buy additional food, pay school fees and cover health fees as necessary. That means by eating at FSE on Sept. 24, you will not only get a delicious meal, but you will be making a BIG difference!

In honor of the Kula Project, chef Mel is planning to serve a special menu item featuring coffee on Sept. 24. To go ahead and reserve your table, click here. We look forward to changing lives with your help!

Join Foundation Social Eatery for a Patio Party

Foundation Social Eatery Patio PartyThis Thursday, June 11, join us for a party on the patio as we celebrate the beginning of summer! Whether you are looking to enjoy a drink after work, a girl’s night out or spending time with family and friends, the patio party is the perfect way to kick-off summer.

Beginning at 6 p.m., we will offer hand-passed hors d’oeuvres created specially by chef Mel himself. To complement the food, our bartender Jamie has created a special cocktail, the Southern Sipper. Crafted with Savannah sweet tea bourbon, squeezed lemon and a splash of water, this refreshing beverage pairs beautifully with the food and will help beat the heat.

In addition to the food and drinks, we will have live entertainment with Kyle Vincent joining us for the event. A popular local musician, Kyle sings original songs that he accompanies with his guitar, providing a calming atmosphere that is perfect for the outdoor event.

The patio party will last from 6 to 8 p.m. Regular dinner service will still be available in the main dining area and at the bar/lounge. For more information or to schedule a dinner reservation, visit

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Foundation Social Eatery to Serve Up Delicious Food at Roswell Beer Festival

Roswell Beer FestivalWe are thrilled to announce that we will be participating in the Roswell Beer Festival! Scheduled for Saturday, March 28 in the historic Roswell Town Square from 2 to 6 p.m., festival revelers will enjoy more than 250 beers, live music and of course, delicious food!

Throughout the event, we will be making delicious lobster rolls to enjoy with your beer! In addition to ourselves, we will be in the company of some of Roswell’s best restaurants including The Mill Kitchen & Bar, Peach & The Porkchop, Rustys Nutz and Roux on Canton.  To beat the heat, attendees will have several options of beer to enjoy with a variety of local, regional and national breweries available.

Live music will set the mood at the Roswell Beer Festival with local band of brothers, The Highbeams, taking the stage during the first few hours of the festival and Rock cover band, The Free Byrds, closing out the event.

General admission to the Roswell Beer Festival is $50 per person and includes a tasting glass and all the beers a person can responsibly sample. VIP tickets are also available for $100 per person, providing early entrance beginning at 1 p.m., as well as access to the luxury restroom trailer. To keep the roads safe, designated drivers can enter the event for just $20, but are not allowed to drink. To purchase your tickets for the Roswell Beer Festival, visit

The best part about the Roswell Beer Festival is that it is all for charity! Unlike most beer festivals, 100 percent of all proceeds benefit the STAR House Foundation, a non-profit organization dedicated to promoting academic success and empowering lifelong achievement in at-risk children. For more information on the STAR House Foundation, visit

If you plan on attending the Roswell Beer Festival, make sure to stop by and say hello! For more information on our upcoming and the latest from Foundation Social Eatery, make sure to follow us on Facebook.

To reserve a table for your next night out, visit

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Foundation Social Eatery Invites YOU to our First Anniversary Celebration

Foundation Social Eatery First AnniversaryIt seems like only yesterday that we opened the doors of Foundation Social Eatery. A labor of love, this restaurant was a dream come true and the product of long hours, sweat, tears and happiness. On Wednesday, March 25, we will celebrate our first anniversary and we are inviting you to join us! Scheduled during our normal dinner hours of 5 to 10 p.m., the first anniversary event will showcase our full menu, as well as a special three-course prix fixe menu for $35 per person. Each course features a selection of two items including:

  • Course one – Baby Arugula Salad or Seasonal Mushroom Ravioli
  • Course two – Beef Short Rib “Sugo” or Carolina Trout
  • Course three – Banana Bread Pudding or Classic French Canele

In addition to the special prix fixe menu, we will offer complimentary hand-passed hors d’oeuvres from 5:30 to 7 p.m., as well as Double Cross vodka drink specials like the “Double Crossed Mule” for $6 and select wines for $5 per glass. We would not have gotten through our first year without the support of our guests, staff and local community. This celebration is our opportunity to say “thank you” to everyone that has helped us reach this milestone. To reserve your table for our one-year anniversary celebration, visit today! We look forward to celebrating with you!

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Creating memories and new experiences.

Mel and I are totally pleased with the outcome of our first wine dinner, Vive La France. Mel especially was pleased to see that our guests understood the correlation between French cuisine and his culinary past. He was able to share stories and experiences that inspire his food to this day. For this nod to French food and wine, we enjoyed salt cured Foie Gras, strawberry soup, with FSE brioche. It was melt in your mouth goodness. Second course was the braised Burgundy snails, gnocchi, mushroom, tomato, and basil, perfectly rich and aromatic. Next, we enjoyed a pan roasted monk fish, artichoke, peas, and bacon. Monkfish is one of the ugliest fish I have ever seen, but it sure is good on my fork! The star of the evening was the Lamb Duo: lamb saddle and belly, rosemary polenta squares, and sweet and sour eggplant. I ate a bite in the back kitchen and found myself licking the juices off my hand that dripped off this succulent piece of meat. Quite possibly to die for. The meal was finished with a Canele’ de Bordeaux, Earl Grey chocolate mousse, and banana brule’. I overheard one of the guests compare this to sex. Um ok;). All in all, I think everyone enjoyed. Don’t worry if you missed this one. We plan to have more events like this one, exploring different themes and drink. Mel, Rich, and I , would all like to thank all of you who attended and helped create a special night, and new memories.


foie gras- Vive La France monkfish vive la france wine- vive la france