10th & Piedmont

Serving seasonally inspired dishes creatively portioned for easy sharing, 10th & Piedmont’s Executive Chef Javier Viera uses multi-cultural flavors and organic ingredients to execute global cuisine with a regional, Southern influence. Join us for daily dinner, lunch, weekend brunch and late night bar menu till 2am on Friday and Saturdays.

Member Benefits from Chef Javier Viera

Apps & Entrée
Chef Viera is doing a lot of fresh new and innovative things at 10th & Piedmont! The menu is its own unique experience, with everything from a twist on Chicken and Waffles, to buttery Lobster Tail. However, EOA members will receive special pricing with a credit of 10% applied to their check, Explore cocktails and bites at a midtown staple, while receiving the recognition of being a real insider!

Javier Viera

Not only has Javier Viera worked in the hospitality industry for over 15 years, the executive chef of Communitas Hospitality which includes 10th & Piedmont, G’s Midtown and HOBNOB Neighborhood Tavern, comes from a family with a passion for cooking. The son of a baker and pastry chef, he always loved when friends and family gathered to share a meal. These fond memories inspired him to become a chef so that he could help create similar experiences for his guests. From his humble start as a busboy in Stamford, CT., he continued to develop his culinary skills over the years and land his first executive chef position at the young age of 23.

Currently, Viera oversees G’s Midtown, 10th & Piedmont and HOBNOB Neighborhood Tavern. The chef’s modern Argentinian and Italian style of cooking influences the menus, as does the avid gardener’s commitment to using only the freshest, local ingredients. As executive chef, he also manages the kitchen staff’s preparation and execution at each restaurant, develops catering menus and controls food and labor costs.
Most recently, Viera served as the executive chef of Divan Restaurant in Atlanta for three years. Prior to that, he spent time as executive chef of Chart House in Dobbs Ferry, N.Y., a corporate trainer at Morton’s Steakhouse in Manhattan and director of operations for the opening parties of Trump Towers. He also worked in multiple hotels (Doubletree, Hilton) in the Atlanta area.

In 2011, he competed and won the interactive cooking competition, Culinary Fight Night. In 2014, 10th and Piedmont’s chicken and waffles dish won the “Hotlanta Fried Chicken” battle on Travel Channel’s Chow Masters. When he’s not in the kitchen, Viera enjoys hiking and being outdoors.

Global with a Southern Twist

Restaurateurs and brothers Sean and Gilbert Yeremyan are bringing more fun and delicious fare to their Midtown neighborhood with the December opening of 10th & Piedmont in the former Outwrite Bookstore & Coffehouse space. Guests can enter the restaurant and lounge from inside the Yeremyan’s adjacent restaurant G's Midotwn (formerly Gilbert’s Café & Bar) or use the entrance located at the Piedmont Road intersection. Serving seasonally inspired dishes, creatively portioned into small bites for easy sharing, 10th & Piedmont will use multi-cultural flavors and organic ingredients to execute global cuisine with a regional, Southern influence.

The community-focused restaurant will serve lunch and dinner daily, as well as weekend brunch. Late night brings an additional opportunity for guests to enjoy the vodka bar, extensive wine selection, cozy lounge seating and DJ entertainment.

“We want to create a place that will complete your night,” said Sean Yeremyan. “10th & Piedmont was designed to appeal to our neighbors who want to enjoy dinner with a group, late night drinks, or something in between.”

Javier Viera

Not only has Javier Viera worked in the hospitality industry for over 15 years, the executive chef of Communitas Hospitality which includes 10th & Piedmont, G’s Midtown and HOBNOB Neighborhood Tavern, comes from a family with a passion for cooking. The son of a baker and pastry chef, he always loved when friends and family gathered to share a meal. These fond memories inspired him to become a chef so that he could help create similar experiences for his guests. From his humble start as a busboy in Stamford, CT., he continued to develop his culinary skills over the years and land his first executive chef position at the young age of 23.

Currently, Viera oversees G’s Midtown, 10th & Piedmont and HOBNOB Neighborhood Tavern. The chef’s modern Argentinian and Italian style of cooking influences the menus, as does the avid gardener’s commitment to using only the freshest, local ingredients. As executive chef, he also manages the kitchen staff’s preparation and execution at each restaurant, develops catering menus and controls food and labor costs.
Most recently, Viera served as the executive chef of Divan Restaurant in Atlanta for three years. Prior to that, he spent time as executive chef of Chart House in Dobbs Ferry, N.Y., a corporate trainer at Morton’s Steakhouse in Manhattan and director of operations for the opening parties of Trump Towers. He also worked in multiple hotels (Doubletree, Hilton) in the Atlanta area.

In 2011, he competed and won the interactive cooking competition, Culinary Fight Night. In 2014, 10th and Piedmont’s chicken and waffles dish won the “Hotlanta Fried Chicken” battle on Travel Channel’s Chow Masters. When he’s not in the kitchen, Viera enjoys hiking and being outdoors.

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