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An assortment of skewers from the restaurants robatayaki grill, including a Duroc pork belly, kurobuta pork sausage and shishito peppers.

Award-winning homebrewer Andy Tan has brought something entirely new to Chamblee with his newly opened Asian fusion brewpub, which marries a love for brewing beer and serving food under the same roof.

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Hopstix owner Andy Tan stands with an assortment of skewers from the restaurants robatayaki grill, including a Duroc pork belly, kurobuta pork sausage and shishito peppers.

Hopstix, located at 3404 Pierce Drive in the heart of a rapidly developing portion of Chamblee, is serving up exclusive craft beers alongside a menu of fresh sushi, skewers cooked on a robatayaki grill and a variety of other unique Asian-fusion flavors.

The large, open space — formerly an auto service shop — was designed to give customers a view of all three of the restaurant's signature bars.

The long, wood-paneled beer bar sits to one side with the robatayaki and raw bars running across the backside, where customers can watch their meals being prepared. Behind the kitchen, a large glass window gives guests a view at the eight brewing tanks, tapped with Tan’s award-winning craft brews.

“We wanted the kitchen and the brewery to be a showcase,” Tan said. “I do not like to hide things, and this is a live kitchen. And people are loving it.”

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The kitchen can be clearly viewed from the dining room at Hopstix, with the raw bar to the left and robatayaki behind glass to the right. 

Tan’s roots in the restaurant industry go back to his childhood in Indonesia where his father ran the very first seafood restaurant in town. He moved to the Chamblee area in 1997 and said he is excited to be able to open a business in his long-time home.

“To see the transformation along Buford Highway in recent years is amazing,” he said. “And Chamblee is the true melting pot of Atlanta.”

Eight-years-ago, Tan discovered his passion for brewing beer after helping his brother open a micro-brewery in Indonesia. He has now won more than 50 medals from local homebrewing competitions.

Since opening at the beginning of March, Tan has tapped five of his brews — including the “Hopsession” IPA with citrusy notes of mango and lychee and “The Gold Line,” a blonde ale with the aroma of pears and sweet pilsner malt.

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The brewery at Hopstix has eight tanks -- four directly connected to the taps at the beer bar and four backup. 

Alongside Tan’s brews, the bar is also tapping more than a dozen beers from other local breweries and brew pubs like Three Taverns, Wrecking Bar and Twain’s. Tan said he also hopes to start selling beers to-go in the near future.

But drinks are only half the equation at Hopstix.

Tan worked alongside long-time friend and Executive Chef Dony Raymond to come up with a food menu that combines flavors from all over Asia — giving customers a taste of both the familiar alongside something new and creative.

The sushi corndog — a spicy tuna roll on a stick, deep fried with a spicy mayo on top — is just one example of the creativity found within the menu.

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The sushi corndog from Hopstix —  a spicy tuna roll on a stick, deep fried with a spicy mayo on top — just begs to be tried.

Other notable items on the menu include an Indonesian style chicken satay, served with a sweet soy peanut sauce; Chicken katsu, a battered chicken breast served with vegetables and a house curry sauce; and the Super Bowl, a bowl heaped high sushi rice, cubes of sashimi, spring mix, ginger, scallion, sesame seeds, ponzu and zuke sauce, with an opened quail’s egg in the center.

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the Super Bowl is heaped high with sushi rice, cubes of sashimi, spring mix, ginger, scallion, sesame seeds, ponzu and zuke sauce, with an opened quail’s egg in the center.  

 

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An Indonesian style chicken satay, cooked with the perfect sear on the robatayaki grill and served with a sweet soy peanut sauce. 

Skewers like pork belly, kurobuta pork sausage and shishito peppers come perfectly seared from the robatayaki grill — a Japanese method that grills at extremely high temperatures.

From the raw bar, fresh, never-frozen fish can be ordered by the ounce, including salmon, Bluefin tuna, Japanese snapper, yellowtail, to name a few. Tan said customers can even take larger orders from the raw bar to-go.

A selection of nigiri and sushi rolls are also available, featuring tuna belly, wagyu prime ribeye and foie gras.

“I have enjoyed being back in the kitchen and being able to look out and watch the customers eating and enjoying themselves,” Raymond said.

Raymond said when devising the menu, they wanted a mix of bar foods that would pair well with the featured beers along with larger plates. The idea was that people could come simply to snack or for full courses, Tan added.

For more information, including hours of operation, visit www.hopstixbrewing.com

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