This interview first appeared in our March 4 Tuesday evening dining newsletter, Family Meal, and was lightly edited for clarity and brevity.
Meet Matt Watkins, bartender and bar manager at Decatur restaurant The Deer & The Dove and soon-to-open sister spot, Fawn, the wine and amaro bar he’s opening with James Beard award-winning chef Terry Koval just around the corner.
How did you become a bartender?
I kind of backed my way into it. I used to be a regular at Octane Coffee over on the Westside years ago when I was in law school. I had gotten into cocktails and would talk with the bartenders about them, and they would make me different drinks to try. I’d been reading books, and when a couple of people left, the general manager asked me if I wanted to come in two nights a week to make cocktails. So that’s how it started.
How did you come to work at The Deer & The Dove?
I’ve been there since day one and was part-time until the pandemic. I love working for Terry and Jen; they’re the best people to work for. So, as the restaurant was coming back from the pandemic, they asked me to be the bar manager. It’s been fun to build something with people you like.
Describe your cocktail style.
I tend to lean toward stirred, bitter, and boozy drinks. I would say modern riffs on classics.
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Who are your bartending mentors or people you admire?
Sother Teague of Amor y Amargo in New York. Ari Form, who’s been my wine and spirits rep for years and has taught me a lot about wine and amari and he worked with Sother. Definitely Greg Best. I met him while he was working at Holeman and Finch, where I had my first really good cocktail that made me want to learn more. He’s always willing to answer your questions.
What do you love about Atlanta’s cocktail scene?
I love the variety of cocktails here and the creativity. There are so many good bartenders in Atlanta. You can go to any part of town and find something cool and new. I also like how the bartenders here really take care of each other. It’s a community.
Any bartenders you want to give a shoutout to?
Nick Brackett of The White Bull [in Decatur.] He does some crazy stuff and pushes the boundaries, but his drinks are just so delicious and unique.
What are your go-to bars after a shift?
Brick Store Pub is number one. I’ve been going there since I was 21. I love going after a shift and getting a shot of amaro and really good beer. Sometimes, I’ll head over to SOS Tiki Bar and sip rum. They have a great rum selection.
Which restaurants do you frequent on your days off?
BoccaLupo and Ticonderoga Club are my go-to places. But I also really love Cafe Alsace, which we’re opening Fawn next to. It’s so homey there and you really do feel like you’re in France. I’ve been lucky enough to travel a lot in the French countryside visiting wineries and Cafe Alsace feels like a little family-run restaurant on the side of the road in France.
Favorite cocktail.
The Sazerac [rye whiskey or sometimes cognac, absinthe, sugar cube, and Peychaud’s bitters.] It’s the first cocktail I remember having, and I’ve loved it ever since.
