ABOUT US
BOTTLES & BONES
Bottles & Bones is the answer to the traditional steakhouse: A modern American chophouse that’s sophisticated yet approachable, chef-driven and customer-focused.
As a local establishment run by a local entrepreneur, Bottles & Bones serves the community by offering a flexible menu, a relaxed atmosphere, thoughtfully sourced and expertly executed cuisine, and along with a lively piano bar.
Featuring prime cuts of meat prepared on an innovative Josper oven along with a wide-ranging appetizer and favorites menu. Bottles & Bones satisfies both the steak connoisseur and the casual diner looking for fresh seafood, chicken, lamb, pork. Paired with our original craft cocktails, wine program, and open-theater kitchen, the dining experience at Bottles & Bones is already a cut above.
Add to that our bar and piano lounge, invites you to arrive early and linger late. Bottles & Bones transforms from a nice evening out to a destination you come back to time and time again.
Putting relationships back at the center of neighborhood dining, by insisting that fine food and professional service can also be fun, approachable, and relaxed.
OUR TEAM
Front of House
EDWIN DSOUZA
Director of operations
Edwin has been in the service industry for over 35 years. With experience ranging from the Taj Mahal Intercontinental Hotel to Buckhead Life Group, he knows all the ins and outs of premium guest service. At Bottles & Bones, Edwin continues to shape and elevate our customer experience.
As Director of Operations, Edwin influences all aspects of the restaurant. More importantly, he leads and nurtures our team, imparting years of experience to everyone he comes in contact with. He is molding the next generation of those in the hospitality industry, and we are excited about the direction he is taking them.
SCOTT OAKES
ASSISTANT MANAGER
Back of House
NATHAN CLEM
EXECUTIVE CHEF
JARED LABROUSSE
SOUS CHEF
CAITLIN BAGWELL