After three decades in the Atlanta restaurant business, one can certainly say that Bob Amick is no stranger to the city’s dining scene. His experience covers the gamut of the industry, and he has certainly created a following in the process.

In 1974, Amick launched his career with the Peasant Restaurants where he had a heavy hand in creating Mick’s Restaurants and City Grill, among others. After growing the Peasant Restaurants to more than 42 locations nationally, Amick and his partners sold to Quantum in 1989. Amick stayed on as CEO, taking the company public under Morton’s Restaurant Group. In 1998, following his time at Peasant Restaurants, Amick opened the highly-acclaimed Killer Creek. Amick sold Killer Creek in 2001 and started the development of a series of high-profile, chef-driven dining experiences in the burgeoning area of Midtown Atlanta; thus emerged Concentrics Restaurants. Concentrics Restaurants boasts 7 properties in Atlanta, Georgia and 1 property in Winter Park, Florida.

Amick’s award-winning ONE. midtown kitchen opened in Atlanta in 2002 to local and national accolades for its simplistic and uncomplicated approach to food, wine and service. TWO urban licks, Amick and company’s Atlanta sequel, set the town on fire with wood-roasted meats and fish in a funky, urban atmosphere. TAP, Atlanta’s first authentic gastropub, opened in June 2007 and serves seasonally-driven, innovative comfort food. PARISH: Foods & Goods, a New Orleans-inspired bi-level restaurant and market concept opened to great fanfare in spring 2008 in Atlanta’s hip Inman Park.

In addition to owning Atlanta’s ONE. midtown kitchen, TWO urban licks, TAP and PARISH, Rushing and Amick offer a full-service restaurant consultation service specializing in concept and development. Current clients include Atlanta’s Lobby at TWELVE® and Room at TWELVE®owned by Novare Development, Murphy’sof Atlanta, LUMA on Park in Winter Park, Florida, owned by CEO and Chairman of the Board of NASCAR, Brian France and Three Sixty in St. Louis owned by Lodging Hospitality Management Inc. Previous clients include STATS, a partnership with Atlanta’s Sports Radio 790 The Zone and Legacy Property Group, Bakeshop, 30 Tables and 11 Stories at the Glenn Hotel, Max’s Coal Oven Pizzeria, also a partnership with Legacy Property Group and The restaurants at the Wit Hotel, owned by the ECD Company and located in Chicago.

Amick’s Concentrics Restaurants have been recognized in nationally-acclaimed publications such as The Wall Street Journal, The New York Times, Bon Appétit, Gourmet, Food & Wine, Food Arts, O, The Oprah Magazine, Delta Sky, GO!, Lucky and InStyle magazine, along with having the first Atlanta chef to appear on the Food Network’s culinary showdown, “Iron Chef America” and a feature on “Rachael Ray’s Tasty Travels.” For more information on Bob Amick and Concentrics Restaurants please visit www.concentricsrestaurants.com.