If you have regularly peered in the windows of the old St. Charles Deli location, hoping to see some sign that the opening of the new gastropub the Barrelhouse is near, good news — it is.       

“Within the next few weeks, we will finally open our doors to the Tech and Midtown community,” said co-owner Philip Christensen.

Chef Tim Magee, who has worked at Atlanta restaurants including South City Kitchen and Parish, has worked with Christensen and co-owner James Brooks to develop a menu that appeals to everyone from students wanting a snack to foodies looking for the next taste trend.

Patrons will be treated to items including an arugula salad with toasted almonds, peaches, burrata cheese and cumin vinaigrette, and a Wagyu beef hotdog with sport peppers, chow chow and housemade fries. In terms of beverages, 100 bottled and four draft beers will be available, as well as a variety of specialty drinks including the Barrelhouse’s twist on a traditional old fashioned — aptly named the “New Fashioned.”  

Vegetarian and vegan items are included on the menu, which will change every few weeks. Prices range from about $5 for snacks to around $20 for some entrees.   

When Christensen and Brooks, also co-owners of the Graveyard Tavern in East Atlanta Village, were offered the space in the 22 Fifth St. storefront in Tech Square, they jumped at the opportunity to open the Barrelhouse.

But don’t expect the same environment as Graveyard. The overall decor of Barrelhouse plays off of the name, which stemmed from a line in the tune “I’m a Ramblin’ Wreck from Georgia Tech,” and is meant to be simple, warm and comfortable. For example, siding from an old barn in Tennessee lines the walls of the restaurant, and the light fixtures are handcrafted from old Ford vehicles.

The restaurant and patio will be nonsmoking, although there will be a smoking area off the patio. Free Wi-Fi will be available throughout the restaurant.

Barrelhouse will be open Monday through Wednesday from 11 to 1:30 a.m., Thursday through Saturday from 11 to 3 a.m. and Sunday from noon to midnight. For more information, contact General Manager Tara Christensen.