The wagyu beef cheek agnolotti at Meridian.
Dan Padgett
When Meridian first opened in the summer of 2021, it was helmed by chef Junior Gorges, who created a refined menu inspired by dishes from his native Brazil. To say it was a hit was an understatement since his dishes earned him a James Beard semifinalist nomination for Outstanding Chef in 2023.
Later that year, Borges parted ways with Meridian, and the restaurant closed in 2024 to undergo renovations following the chef’s departure. They’ve been plotting a comeback for months now, and Meridian, with a new head chef, is finally reopening on Friday, Oct. 17.
The goal of the transformation was to refine the Meridian we knew before into something more approachable and casual, while maintaining the same focus on quality.
“This version of Meridian is about bringing people in more often, for cocktails after work, for dinner with friends, or for celebrating with family,” Vice President of Food & Beverage for The Village, Brandy Spence, says. “We wanted to build something built around community, a place that feels welcoming while delivering the exceptional food and hospitality that defines Meridian.”
The New Chef and Menu
New executive chef Eduardo Osorio fuses Italian, Mediterranean, and New American plates across the menu, striking a balance between indulgence and nourishment with a globally inspired menu with locally sourced ingredients.
Osorio’s mastery of live-fire cooking has become the signature style of the menu with plates like wagyu tallow-seared oysters (did you read that?), foie and sea island cornbread, and naturally, a selection of dry-aged steaks from the hearth, including a 21-day dry-aged ribeye with smoked tomato bordelaise.
“This menu is about finding finesse in simplicity,” said Osorio. “Cooking over fire brings out layers of flavor that feel both soulful and celebratory. We’ve created food meant to be shared, approachable dishes that bring people together while still carrying the craftsmanship and creativity that define The Village’s culinary culture.”
Cocktails
The finesse (and fire) extends to the cocktail program with drinks like a woodfired negroni, an “extroverted” old fashioned and an espresso martini finished with vanilla and truffle. Mocktails have their own section, as will a wine list, plus local beer and whiskey.
The Space
Inside, velvet drapery and custom backlit art installations refresh the once airy space, softening it to something warmer and moodier. There’s a chef’s table, an expanded patio, and a private dining space called The Ember Room.
After the reopening, plans are to introduce a tasting menu and a family-style Sunday Supper that serves 3-4 people for $99. It will feature whole fried chicken, cornbread, charred broccolini, pimento grits, and dessert. Twenty percent of Sunday Supper sales will benefit Meat Fight, a local nonprofit that supports those living with MS.
Meridian is located at 5605 Village Glen Drive and will officially reopen on Friday, Oct. 17. Reservations are available on OpenTable.
Dining and Cooking