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Split Social Kitchen is taking over the former Cesar’s Old Mexico space at 3027 E. Sunshine St.
Photo provided by Split Social Kitchen
Split Social Kitchen is taking over the former Cesar’s Old Mexico space at 3027 E. Sunshine St.

Split Social Kitchen targets July 1 opening

Posted online

The leadership team behind Split Social Kitchen is set to open the communal-style dining concept next week.

Co-owners Kristen Douglas and Dylan Collins are targeting a July 1 launch for the restaurant and bar at 3027 E. Sunshine St. in the Habersham Center. It occupies 1,200 square feet formerly used by Cesar’s Old Mexico, which moved in December 2019 to 2627 E. Sunshine St.

Douglas and Collins have more than 35 years of combined experience in the food industry, including time working together at Maria’s Mexican Restaurant. Douglas said she most recently was an assistant manager at restaurant Schultz & Dooley’s, adding she and Collins began discussing the idea of teaming up last September.

“I’m either getting out of the restaurant business or I want to do my own thing,” Douglas said, recalling her thoughts last fall. “I’ve had a lot of management experience, but this is my first time with ownership.”

Collins previously was co-owner of Crave Cookie Dough, which shuttered in February.

Douglas said the business partners were aiming for a combination of small and cozy, finding that in the former Cesar’s spot. Cosmetic work was tackled, including rebuilding the bar, she said. The owners declined to disclose startup costs or lease terms with property owner Sunset Holdings & Investments Inc.

“We call it a social kitchen for a reason. It’s not a turn and burn restaurant,” she said, noting people are encouraged to share some of the dishes and stay a while.

The eatery features an open kitchen and full bar, with six beers on tap, including one each from 4 by 4 Brewing Co. LLC and Tie & Timber Beer Co. LLC.

Menu price points are generally in the $12-$20 range, Douglas said. Queen-O, a strawberry quinoa salad, and the Chiliville chicken sandwich, featuring kimchi vinaigrette slaw and gochujang mayo, are among menu offerings.

“Our idea was to take really familiar food and put our own twist on things,” she said. “We didn’t want an intimidating menu.”

Split Social Kitchen’s name was inspired as a tongue-in-cheek reference to the owners’ past relationship with one another, Douglas said.

“We’ve been apart for about five years, but we’ve always had a great relationship as friends and parents,” she said, noting the two have a son together. “We just have the same vision and the same method for running management and running a bar.”


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