Boneheads Reopens with New Menu Items from Celebrity Chef Mark Miller and New Look

The new menu options offer a variety of exquisite tastes for a price that makes your wallet just as happy as your belly.

The Perimeter location of Boneheads now has a new look. After a brief renovation, the restaurant reopened in late July.

However, more than its new look, customers are going to really notice the explosive bold flavors from the restaurant's new menu items, created by celebrity chef Mark Miller.

Boneheads Grilled Fish and Piri Piri Chicken, an Atlanta-based fast-casual restaurant concept, announces its partnership with Mark Miller, James Beard award winner and celebrity chef.   Appointed toBoneheads’ board of directors, Miller will serve as Boneheads’ new culinary consultant, providing his expertise on menu and recipe development, culinary training and food operations.  In addition, Miller will begin development of newBoneheads menu items, including a specialty dish set to arrive in select locations in August of 2013. 

“Mark is an expert in spices and chilies, and he takes an innovative approach to menus, regional cuisines and international flavors,” explains James Walker, board of directors for Boneheads.  “With Mark’s guidance, we look forward to refining our menu and enhancing our customer’s dining experience.”

 With more than 30 years of professional experience, Mark Miller is recognized as one of America’s foremost chefs and an expert in Southwest cuisine. He has authored several best-selling cookbooks and was a critical part of revolutionary restaurants like Chez Panisse in Berkeley and later his own creations, Coyote Cafe in Santa Fe and Red Sage in Washington D.C.

Miller has worked extensively with foods and food companies for the gourmet and retail market. His own line of Southwest foods, Coyote Cocina, has 30 products, including a fire-roasted salsa, which received the best salsa award from Food & Wine magazine. 

“After understanding the Boneheads brand and its current menu, I got excited about the opportunity,” says Mark Miller.  “I love this style of food and in my new role, I look forward to drawing on my experience to infuse the menu with my own tastes and flavors.


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