Gracious Plenty opened in 2019 on Canton Street, run by Jasmin Willis-Slewitske and Conner Slewitske. Jasmin trained at Le Cordon Bleu and worked pastry under Chef Chrysta Poulos at St. Cecilia before leading the pastry program at Marcel and then King + Duke under Ford Fry. Conner cooked at King and Duke and The Optimist with Ford Fry before moving to Staplehouse, where he worked under Chef Ryan Smith. The two met at King and Duke.
The cafe runs on counter and online ordering, with a kitchen the team describes as classically trained turning out small-batch, scratch-made Southern food. Ingredients come from Roswell-area farms. The menu is built around biscuits — Jasmin's signature recipe anchors the Biscuit & Gravy — alongside Avocado Toast on housemade focaccia, a Fruit Parfait with almond granola, and lunch items like the Chicken Salad Sandwich and the Southern Burga' with pimento cheese and pepper jelly.
Atlanta Eats has included Gracious Plenty on its restaurant listings.
The cafe runs on counter and online ordering, with a kitchen the team describes as classically trained turning out small-batch, scratch-made Southern food. Ingredients come from Roswell-area farms. The menu is built around biscuits — Jasmin's signature recipe anchors the Biscuit & Gravy — alongside Avocado Toast on housemade focaccia, a Fruit Parfait with almond granola, and lunch items like the Chicken Salad Sandwich and the Southern Burga' with pimento cheese and pepper jelly.
Atlanta Eats has included Gracious Plenty on its restaurant listings.