It began in 1993 with the opening of South City Kitchen on Atlanta's bustling Crescent Avenue. In this quaint refurbished Midtown bungalow, a culinary institution set the standard for what would become Fifth Group Restaurants. We've come a long way since then with a portfolio that now includes four additional restaurants and a full-service catering and events company - all of which continue to offer Atlantans a myriad of dining options, locations, styles and cuisines.

We are committed to providing warm service, creative menus and inviting atmospheres while also giving back to the neighborhoods and communities in which we operate. Our passion is sharing great food and drink with you, our guests, and it would be our pleasure to see you at one of our tables soon.

Warmly,

Kris began his career with the company in 1993 as kitchen manager of South City Kitchen Midtown. From there, he was officially named a partner in 1996 and now oversees the company's catering and events division, Bold American Catering. Reinhard currently serves as a board member of the Atlanta Convention and Visitors Bureau and has also served as a board member of the Virginia-Highland Civic Association and Virginia-Highland Business Association. Kris grew up in the restaurant industry, starting in the business at the age of 14. He holds a degree in hospitality, restaurant and institutional management from Pennsylvania State University.

A co-founder of Fifth Group Restaurants, Steve is responsible for corporate finance, investor relations, human resources and concept development. He was general manager of Magnolia's in Charleston, S.C., and has held several other management positions including time at Kiawah Island Resort. He is an active member of the Midtown Alliance and is committed to improving and sustaining the quality of life in midtown Atlanta. Steve earned a degree in hotel, restaurant and institutional management from Michigan State University.

A co-founder of Fifth Group Restaurants, Robby’s focus is on operations, marketing, public relations, operations and concept development. A hospitality professional for almost 25 years, he is an active member and supporter of both professional and philanthropic organizations including the Atlanta Community Food Bank, Georgia Restaurant Association and "A Taste of the Highlands," benefiting Children's Healthcare of Atlanta. Robby holds a degree in food systems, economics and management from Michigan State University, with additional training at the École hùtelière de Lausanne - the first official institute of the Swiss Hotel Association.