Ink & Elm

Simultaneously a lounge, restaurant, and tavern, Ink & Elm is a culinary enterprise that celebrates the deep history of Atlanta’s Druid Hills neighborhood and the cultural legacy of its original designer: Frederick Law Olmsted.

Member Benefits from Chef Stephen Sharp

Reservations are recommended. Ink and Elm prefers members identify themselves during reservation and with the host/hostess.
Chef's Table
A colorful, imaginative, and elegant menu; Ink and Elm is proud to give members access to a multi course dinner, paired with cocktails or wine (based on availability). Chef Sharp will create on and off menu selections paired with some of Decatur's best bartenders selections of spirit. Priced $80 per person.
Small Plates
Enjoy a small plate/amuse bouche, paired with a cocktail, beer or wine in the tavern. A couple delicious bites, paired with a few refreshing sips, that will encompass the elegance and simplicity that Ink & Elm is so proud to incorporate into each masterful culinary creation. $12 per person.

Stephen Sharp

Stephen Sharp was born and raised in the Atlanta area and comes from a large family with a strong Southern heritage. He pursued his professional training at Johnson & Wales University in Charleston, South Carolina. While in Charleston, Mr. Sharp acquired an appreciation for the local cuisine and worked in some of the most notable restaurants in the low country. He then trained in Oregon's wine country in order to expand his knowledge of wines and gain a greater appreciation for seasonal cuisine. Over the past 12 years, he has formed many relationships with local and regional farmers which inspire his cuisine. He has adopted a "locavore" approach to food — cooking with the seasons and letting the ingredients drive his cuisine — all while remaining committed to sourcing sustainable food from the Southeast.

Our Philosophy

Simultaneously a lounge, restaurant, and tavern, Ink & Elm is a culinary enterprise that celebrates the deep history of Atlanta's Druid Hills neighborhood and the cultural legacy of its original designer: Frederick Law Olmsted. Ink & Elm hopes to honor his work and the vibrant life of the community he helped form. And this hope is reflected not only in its location — housed in the heart of Emory Village — but also in its name and its interior. "Ink" is an allusion to Olmsted's renderings, while "Elm" refers to his favorite type of tree, which he first came to appreciate during his travels in the 1850s and then used to adorn the streets of Druid Hills in the 1890s. The interior of Ink & Elm is accentuated with subtle references to his life and work and marked by strong echoes of his aesthetic.

Ink & Elm focuses on new, elevated Southern dining in an open and relaxing environment, and represents an ideal destination where the residents of Druid Hills as well as Emory faculty and students can gather, dine, and socialize.
Drawing inspiration from Southern traditions and food culture, and showcasing the contemporaneous dimension and eclecticism of Executive Chef Stephen Sharp, Ink & Elm's food program revolves around local, organic, sustainable, and responsible procurement. The menu cycles are seasonal and offer a modern take on Southern, American cuisine.
The restaurant offers three unique dining options: (1) the convivial Tavern, which is perfect for a casual bite and drink and features a menu ranging from snacks to more substantial entrées; (2) the Dining Room, with a more structured menu ideal for a relaxed, refined meal; and (3) the Lounge, perfect for elegant happy hours and a meal of light oysters.

Stephen Sharp

Stephen Sharp was born and raised in the Atlanta area and comes from a large family with a strong Southern heritage. He pursued his professional training at Johnson & Wales University in Charleston, South Carolina. While in Charleston, Mr. Sharp acquired an appreciation for the local cuisine and worked in some of the most notable restaurants in the low country. He then trained in Oregon's wine country in order to expand his knowledge of wines and gain a greater appreciation for seasonal cuisine. Over the past 12 years, he has formed many relationships with local and regional farmers which inspire his cuisine. He has adopted a "locavore" approach to food — cooking with the seasons and letting the ingredients drive his cuisine — all while remaining committed to sourcing sustainable food from the Southeast.

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