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BY INVITATION ONLY

BY INVITATION ONLY

Inside Buckhead’s new, elite speakeasy.

The 25-and-up Supply & Demand serves only top-shelf spirits to its membership-only clientele.
The 25-and-up Supply & Demand serves only top-shelf spirits to its membership-only clientele.

If you haven’t heard about Buckhead’s newest speakeasy-style watering hole, Supply & Demand, you aren’t alone. Opened in September along Cains Hill Place behind Churchill’s British Pub, this 25-andup bar is an intimate address that is easy to overlook. Though, according to founding partner Brandon Lewis, that’s part of the appeal.

Owner Brandon Lewis may or may not invite you to join him at his new bar.
Owner Brandon Lewis may or may not invite you to join him at his new bar.

“The inspiration was built off of the Wall Street economic principle of supply and demand,” says Lewis. “We’re curating beverage sources with high or discerning tastes instead of mainstream tastes. The supply is going to be very limited, which will hopefully lead to a high demand.”

Adding to Supply & Demand’s sense of exclusivity is its “members only” requirement. While membership is free, patrons will have to be invited by the bar to become a member before they’re allowed into it. Membership is nontransferable.

If and when you do finally get inside Supply & Demand, you’ll find a sort of Chops-meets-St. Regis hybrid—very high-end, very Buckhead and very elite. The gleaming bar is the picture of opulence with $20,000 worth of mosaic subway tile, a custom oak bar and tremendous amounts of white marble with seating at the bar and at small tables. Taken in its entirety, it’s the picture of a 1920s-1930sera hideaway, aiming to attract both the glamorous socialite and the well-connected hipster.

Lewis, who also owns Establishment (relocating from Buckhead to Midtown mid-October), is manning the bar with its staff for the opening, before transitioning in new servers and mixologists. So if you’re a frequent visitor to Establishment, you will have an idea of what you can expect from the service and general vibe.

Though the menu will be gourmet small bites (such as caviar), the focus here is on the hard-to-come-by liquor selection, featuring rare vintages of Japanese whiskey, scotches and bourbons, along with beer, wine and a “regal” list of what Lewis refers to as “craft-tails.” Open at 5 p.m. during the week and 7 or 8 p.m. on Saturday, the bar also hosts a deejay Friday and Saturday.

Hint, hint. That sure sounds inviting …

SUPPLY & DEMAND
3223 Cains Hill Place
Atlanta 30305
supplydemandatl.com

STORY: Kelly Skinner
PHOTOS: Sara Hanna

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