Operated by Painted Hospitality, an Atlanta based company that creates one of a kind entertainment driven concepts, bars, restaurants, and hospitality ventures, Painted Park is the BeltLine’s best for pastimes and is a recreational place of assembly, green space, and private events venue.

Located in a once abandoned 1890 Atlanta Pipe and Foundry Company terminal building in the historically vibrant neighborhood of Inman Park, Atlanta’s first planned suburb, the original structure has been resurrected and fits seamlessly, in the notable neighborhood.

The space includes two interior bars, a dance floor, a floating DJ booth, a new addition overlooking the Eastside Trail, a lower level gaming parlor, two covered patios, and an underground tunnel that connects to a BeltLine frontage namesake “Park” with a gazebo bar, outdoor TVs and firepits.

The menu, created by Painted Hospitality’s Executive Chef Thomas Collins, focuses on snackable “sharefare”, salads, bowls, nostalgic sandwiches, and our signature frites and throwback baskets sections along with weekend brunch.

The bar program, which focuses on “coastal” staples and classic cocktails, local & craft beer, and artisanal wines has no shortage of talent and includes Beverage Director Julian Goglia (The Pinewood, The Mercury, Rumi’s Kitchen, Painted Pickle), CEO & President Justin Amick (Advanced Sommelier and Certified Wine Educator) and Director of Operations Robert Nonemaker (Certified Cicerone and Certified Sommelier) curating the cocktail, wine and beer lists respectively.

Amick was raised in the hospitality business via his family’s restaurant group, the acclaimed Concentrics Restaurants. After graduation from Tulane University’s A.B. Freeman School of Business, Amick moved to New York City where he worked for Chef Tom Colicchio’s CRAFT Restaurant’s Management Training Program. Next, he moved to Napa Valley where he worked for the Trinchero Family Estates’ winemaking team. Amick then relocated back to Atlanta where he joined his family’s business, Concentrics Restaurants. Here, he managed TWO urban licks, became the General Manager and Beverage Director for PARISH Foods & Goods, and served as the General Manager and Advanced Sommelier of Chef Richard Blais’ The Spence. Furthermore, he had a heavy hand in developing beverage programs for Concentrics’ consulting arm. In 2014, he left Concentrics to found Painted Hospitality with partner, William Stallworth. Amick has been featured in The New York Post, The Atlanta Business Chronicle, Wine Business, Southern Living, Sommelier Journal and on CNN.com as part of the “new wave of vino pros.” He was a featured wine expert on nationally broadcast HLN and a featured judge on The Food Network’s “Bobby Flay’s Throwdown.” He was named to the Atlanta Business Chronicle’s annual “40 Under 40” class which honors “Atlanta’s brightest young business leaders who have scaled the ranks, are making a mark in their industries and a difference in their communities.” Furthermore, Amick was on the inaugural Atlanta Food and Wine Festival’s “Advisory Council”, is a Certified Wine Educator, an Advanced Sommelier and is the proud recipient of the prestigious Rudd Scholarship from The Court of Master Sommeliers. Lastly, he was named “Best Sommelier in Atlanta” by multiple publications including Atlanta Magazine and Creative Loafing.

Stallworth, a sales and financial veteran, comes from the management training program at Concentrics Restaurants. Prior to honing his chops in food and beverage, Stallworth worked at Beard Shuford Financial Group as a financial advisor and partner, where he handled hundreds of both individual and small business clients’ various financial matters. To date, Stallworth has booked over 5000 events for Painted Hospitality and driven millions of dollars in event revenue. Stallworth holds a political science degree from The University of North Carolina at Chapel Hill.

Collins (Le Cordon Bleu graduate, Atlanta’s ONE. midtown kitchen, TROIS, Parish Foods & Goods, The Painted Pin, The Painted Duck) is best known for comforting, approachable cuisine and has received endless accolades for his menu at The Painted Pin and The Painted Duck including “25 Must-Try Atlanta Restaurants” from Southern Living, an “Icon in the Making” from Forbes and “The Hottest Restaurants in Atlanta” from Eater. Chef Collins oversees the kitchens at all Painted Hospitality concepts including the Painted Pickle.