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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.

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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



Vive La France! August 6th @ 6pm


Bonjour friends and supporters of FSE! We are gearing up for our first ever wine dinner, “Vive La France” on August 6th 2014. Chef Mel is planning a limited seating event, serving a five course French Provencal pre fix menu that is beautifully paired with French wines. It’s a nod to his culinary upbringing. Chef Mel will present each course with descriptions of each dish as well as the techniques implemented in it’s production. Brian Keenan, of Prime Wine and Spirits, will provide descriptions and history of each wine pairing. We are excited about our first wine dinner, and plan to have more in the future. Advance ticket purchase required. Hope to see you there!

6 weeks old!

I can’t believe we are already six weeks old! Time is flying and we’ve really hit the ground running. We couldn’t be happier with our fabulous guests, many who are already “regulars”. It’s been awesome to meet so many great people in our new home. We’ve enjoyed getting to know you and hearing your feedback on Foundation.
So what’s in the works, you ask? Well, the weather has been gorgeous and what better time to start the long awaited lunch service than Mother’s Day? We’ve got a great patio and some new umbrellas to shade those subject to burn (like me). We will be launching a sandwich heavy lunch menu, for those who need to come and go quickly. You’ll also find some favorites from the dinner menu, for those who have time to linger and enjoy. The new dinner menu will launch this Sunday as well, with several updates for those who are ready to try something new.
Like I said, it’s been great to meet our neighbors, but if we haven’t yet, we hope to soon. Don’t be shy. Come in and say “hi”.

With Care, For You

Making a wine list; fun or frightful? It can be really fun, as you may imagine, to taste a plethora of new wines, but to also learn everything about them: how and where they were made, the producer, special stories about how the wine was treated up to, and after picking, that make the wine even more attractive. This is an overwhelming task due to the vast number of wines and makes. Of course, we have an idea of what we like. The challenge is not only finding a wine other people will like, but finding one that will complement our menu.

As a fan of wine (almost all kinds), this was a great treat in the process of opening up a restaurant. While most of the process has been dealing with planning, and number crunching, and contracts, and problem solving, this was finally a process that I smiled throughout (as you may imagine).
Now don’t get me wrong. This is a big undertaking, tasting all this wine. It takes commitment, and it’s not for the faint of heart. For the first time in my life, I told Mel, “I’m sick of wine”. Thankfully, this was a fleeting feeling. With hard work and serious commitment to the cause, we have selected a great list of wines. These are special. You can’t find them at the grocery store. And remember when you take a chance on trying a new wine, remember they were meticulously selected, with care, for you. 😉

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