Sidenote! Duckpin bowling is a variation of traditional ten-pin bowling where the balls and pins are smaller and players get 3 rolls per frame vs. the traditional 2. Belgian feather bowling is a game played with a wooden “cheese wheel” that is rolled down a trough shaped alley towards a feather. The object is to get the ball as close to the feather as possible.
The cuisine is “backyard barfare” and offers shareable small plates, dips, sliders, sandwiches, salads, and skewered wood fired meats and proteins called “quills” prepared on a custom show-stopper grill. The beverage program focuses on signature and classic cocktails, artisanal wines by the glass and local and craft beer. Valet parking is available during all hours of operation.
The Team
Justin Amick and William Stallworth are the owners of Painted Hospitality, an Atlanta based company that creates and operates one of a kind entertainment driven concepts, bars, and restaurants. Amick oversees all operations and Stallworth oversees the private events. Their first concept, The Painted Pin (Atlanta) is an upscale boutique bar, bowling, and entertainment venue with 20 full service lanes in an industrial warehouse space in Buckhead. Among their many accolades, Amick and Stallworth were recently named the “Buckhead Entrepreneurs of the Year” by the Buckhead Business Association, while The Painted Pin was named “One of the 50 Coolest New Businesses in America” by Business Insider.
Justin Amick and William Stallworth of Painted Hospitality
Justin Amick
President/CEO, Painted Hospitality
Amick was raised in the hospitality business via his family’s restaurant group, the acclaimed Concentrics Restaurants. After graduation from Tulane University’s A.B. Freeman School of Business (2004), Amick moved to New York City where he worked for Chef Tom Colicchio’s CRAFT Restaurant’s Management Training Program. Next, he moved to Napa Valley where he worked for the Trinchero Family Estates’ winemaking team. Amick then re-located back to Atlanta where he joined his family’s business, Concentrics Restaurants. Here, he managed TWO urban licks, became the General Manager and Beverage Director for PARISH Foods & Goods, and served as the General Manager and Advanced Sommelier of Chef Richard Blais’ The Spence. Furthermore, he has a heavy hand in developing beverage programs for Concentrics’ consulting arm. In 2014, he left Concentrics to found Painted Hospitality with partner, William Stallworth. Amick has been featured in The New York Post, The Atlanta Business Chronicle, Wine Business, Southern Living, Sommelier Journal and on CNN.com as part of the “new wave of vino pros.” He was a featured wine expert on nationally broadcast HLN and a featured judge on The Food Network’s “Bobby Flay’s Throwdown.” In late 2018 he was named to the Atlanta Business Chronicle's annual "40 Under 40" class which honors "Atlanta's brightest young business leaders who have scaled the ranks, are making a mark in their industries and a different in their communities." Lastly, Amick is on the Atlanta Food and Wine Festival’s “Advisory Council”, is a Certified Wine Educator, an Advanced Sommelier and is the proud recipient of the prestigious Rudd Scholarship from The Court of Master Sommeliers.
William Stallworth
Vice President, Director of Events, Painted Hospitality
Stallworth, a sales and financial veteran, comes from the management training program at Concentrics Restaurants. Prior to honing his chops in food and beverage, Stallworth worked at Beard Shuford Financial Group as a financial advisor and partner, where he handled hundreds of both individual and small business clients’ various financial matters. To date, Stallworth has booked over 2500 events for Painted Hospitality and driven millions of dollars in event revenue. Stallworth holds a political science degree from The University of North Carolina at Chapel Hill.
Chef Thomas Collins
Executive Chef, Painted Hospitality
Collins (Le Cordon Bleu graduate, Atlanta’s ONE. midtown kitchen, TROIS, Parish Foods & Goods, The Painted Pin) is best known for comforting, approachable cuisine and has received endless accolades for his menu at The Painted Pin. Chef Collins oversees the kitchen at both The Painted Pin and The Painted Duck.
