Rocket Farm Restaurants

Choate Construction partners with Rocket Farm Restaurants to bring their diverse culinary concepts to life through craftsmanship, collaboration, and a shared commitment to excellence. From the vibrant energy of Little Rey and Superica to the refined elegance of St. Cecilia's, we deliver high-quality, immersive dining environments that reflect each restaurant’s unique identity and ensure an exceptional experience for both guests and operators alike.

Square Footage: 142,000 Combined
Location: Multiple
Market Sectors: Hospitality, Interiors, Retail & Mixed-Use
Attribute: Repeat Client

Featured Projects

Choate Construction Company Corporate Interior Renovation — Atlanta, GA | 1,100 SF

Interior buildout of an eclectic space provides modern office amenities to group of chef-driven restaurants. Seeking ample space to expand its southeast and Texas operations, Rocket Farm Restaurants moves its corporate office to a funky adaptive reuse space at Ellsworth Industrial Boulevard.

Multiple Locations | 142,000 SF Combined

Superica, Chef Ford Fry’s Tex-Mex concept under Rocket Farm Restaurants, is known for vibrant, design-driven spaces and a growing footprint across major U.S. markets.

Choate Construction Interior Restaurant Renovation Nashville — Nashville, TN | 4,850 SF

Little Rey transforms an existing restaurant space into a vibrant fast-casual dining destination inspired by the flavors and atmosphere of Northern Mexico. The project features a new prep kitchen, order counter, and spacious dining room, along with storefront and façade enhancements, a covered patio, and a reimagined rear yard that serves as an inviting outdoor dining area.

Raleigh, NC | 4,850 SF

Choate partnered with Rocket Farm Restaurants to deliver Little Rey, a fast-casual Tex-Mex concept by Ford Fry, at Raleigh Iron Works. A flexible layout accommodates dine-in, patio, and to-go service. Built within an active mixed-use development, the restaurant brings a bold, experience-driven concept to one of Raleigh’s most dynamic districts.

Atlanta, GA | 9,000 SF

This transformation of the former Bluepointe Restaurant by chef Ford Fry channels coastal Europe. Highlights include a stone- and leather-accented European bar, wood-burning hearth, crudo bar, and taxidermy-lined bookcase. A large patio enhances the streetscape.

Atlanta, GA | 5,995 SF

This addition to Rocket Farm Restaurants in Buckhead features early cooking techniques around a massive 24-foot hearth. The space includes a full bar, an open show kitchen, and six dining areas. A custom steel and glass storefront replaces the existing one, complemented by a 1,200-SF Ipe outdoor deck. An outdoor bar and wine room complete the space.

ADDITIONAL PROJECT EXPERIENCE WTH ROCKET FARM RESTAURANTS

The El Felix at the Battery

Located at The Battery, a mixed-use development adjacent to the Atlanta Braves' SunTrust Park, this Tex-Mex-inspired restaurant brings the feel of Austin, TX to Georgia with casual dining in a lively atmosphere. Interior finishes include custom masonry block, concrete countertops, stained concrete floors, blackened tooled metals, and a custom steel door package lining the inside patio.

ADDITIONAL PROJECT EXPERIENCE WTH ROCKET FARM RESTAURANTS

The El Felix Avalon

The El Felix, the “Tex-Mex” inspired restaurant comes to life in a 6,827-SF space at the mixed-use Avalon development in Alpharetta, GA. Alongside other high-end retail and restaurant spaces, the restaurant brings the feel of Austin, TX, to suburban Georgia with a casual and lively atmosphere. Finishes in the space include custom masonry blocks, concrete countertops, stained concrete floors, blackened tooled metals, and a custom steel door package lining the exterior patio.

ADDITIONAL PROJECT EXPERIENCE WTH ROCKET FARM RESTAURANTS

King + Duke

This addition to Rocket Farm Restaurants in Buckhead featured early cooking techniques around a massive 24-foot hearth. The space included a full bar, an open show kitchen, and six dining areas, enhanced by acoustical treatments of painted tectum and fabric-wrapped panels on the ceilings. A custom steel and glass storefront replaced the existing, complemented by a 1,200-SF Ipe outdoor deck. The outdoor bar, clad in glazed brick, received new stone tops, while a wine room with its own HVAC system overlooks the bar and dining areas. While this location has since closed, the project remains a valued part of Choate’s restaurant portfolio.

Building a restaurant in a new market is an uncertain endeavor that involves a considerable amount of risk. Having built multiple stores previously, I knew what to expect going into this project. I knew the challenges, the design changes, the missing details that were going to come up during the course of construction. What I didn’t know was how well your team was going to respond...The project team firmly reinforced that "Reputation is Everything" by their commitment to this project.

David Hester, Vice President of Development, Rocket Farm Restaurants