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The Six Feet Under Pub & Fish House has two locations in Atlanta, and is a popular seafood and raw bar offering excellent food with a full service bar and wide selection of beers. And both restaurants are known for their lively outdoor rooftop dining areas. But the Westside location not only boasts a lush plant storefront, its main curb appeal is the small custom-designed greenroof pavilion welcoming guests. Located directly in front, patrons can sit and relax under the shade, where special events are sometimes held as well. Also, you can go upstairs to the roof patio/bar and catch the terrific views of Atlanta’s Downtown, Midtown and Buckhead from above the greenroof. The airy wood deck has a long bar and ample umbrella-covered seating, and the continuous lushly planted flower box surrounding the deck provides colorful blooms, shrubs and vines, and frames the deck beautifully. A peek over the edge reveals the pitched greenroof, multi-hued in all seasons.

Owner Tad Mitchell was intrigued by greenroofs, and wanted to create an appealing cool space for his customers. Designed and installed by Bennett Design & Landscape and built by Russell Meyer, the J-Drain GRS System from JDR Enterprises was used along with Mr. Natural Lightweight Soil Mix growing media featuring a mixture of Stalite PermaTill® expanded slate and organic compost. This attractive 300 sq.ft. living roof was planted with several Delosperma, Sedum, and Talinum varieties. The restaurant is doing its part to reduce their carbon footprint; for example, the wind turbine at their Westside location reduces the amount of greenhouse gas electricity and helps to feed the power grid – the first restaurant in Atlanta to use wind energy. Recently named among Travel + Leisure magazine’s Top 30 American Outdoor Bars, you can take in breathtaking panoramic views of Atlanta’s skyline at either rooftop bar location, but you can only enjoy the open-air greenroof pavilion at the West Midtown Six Feet Under Pub & Fish House.

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Six Feet Under Pub & Fish House – Project of the Week 3/6/17

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