Quick Bites: Adam Evans leaves Brezza Cucina, Last Word shutters

No value assigned

Brezza Cucina’s opening chef, Adam Evans, is leaving Jonathan Waxman’s PCM concept after nine months to open his own project. Evans told Eater reports he planned to have a short stay at Brezza Cucina. “Given the restaurant's recent direction shift, I felt it time to move on and towards my goals of creating, owning, and operating a spot that's more representative of me,” he said in an email. Scott Long, one of Evans’ protégées, will become take over at executive chef. 

Sweet Auburn BBQ will host Betty Hsu's Baos Night every other Monday beginning Aug. 8 at 5.pm. The night’s specials will include two hand-crafted baos (steamed buns) for only $5, including chopped brisket with chimichurri and smoked pork with barbecue sauce and onions.

Old Fourth Ward‘s Last Word, formerly P’Cheen, has closed.

Better Brands, parent company of Yeah! Burger, will open Upbeet, its fresh foods concept Upbeet (formerly known as JuicyGreen), this fall at 1071 Howell Mill Road next to Westside Ironworks. The fast-casual restaurant will offer West Coast-inspired customizable foods made with local and organic ingredients, such as salads, grain bowls, protein plates, açai bowls, yogurt bowls, smoothies, and fresh juices.

Rumor mongering: Tomorrow’s News Today is hinting that Holler & Dash Biscuit House, Cracker Barrel’s new millennial-focused breakfast and lunch concept, may be considering metro Atlanta in its expansion plans. Holler & Dash features “premium ingredients, organic offerings, and locally-sourced products” such as Stumptown Cold and Nitro Brew coffees, Springer Mountain Farms chicken, and Doux South products from Atlanta chef Nick Melvin.

West Midtown game bar and restaurant Ormsby’s has named Nick Anderson executive chef. Anderson comes to Ormsby’s from Rathbun’s and previously worked in sous and capacities at Tomo, Canoe, and Spice.