No variable specified
OTP merges traditional, modern
by James Swift
July 30, 2014 12:41 PM | 4349 views | 0 0 comments | 6 6 recommendations | email to a friend | print
From left, OTP Tap and Grill Chef Aaron Avers and owner Sal Mangino.
From left, OTP Tap and Grill Chef Aaron Avers and owner Sal Mangino.
Sal Mangino, owner of OTP Tap & Grill at 1475 Holcomb Bridge Road, was looking for something different in a head cook.

“I was looking for a good, young chef,” the 53-year-old restaurateur said. “Somebody up and coming, who has an edge and a personality.”

Two months ago, Aaron Avers of Smyrna answered Mangino’s call. A native of Columbus, Ohio, the 33-year-old already had 18 years’ worth of kitchen experiences.

Avers described himself as a combination of “pretty boy and freak.” While elder diners may give him some strange looks, he said they tend to warm up to him after chatting with him — and especially after tasting his dishes.

“They love me in 30 seconds” he said. “They say ‘oh, come to my house, I want you to cook for me, I want you to meet my daughter.’”

Mangino referred to the tatted-up Avers as his alter ego. “I’m going to make the traditional dish,” he said, “and he’s going to kick it up.”

Having already tasted local success with his Johns Creek establishment Mona Lisa, OTP represents a shift from Mangino’s milieu.

For 30 years, the Bronx-born businessman has specialized in Italian food. With OTP — which stands for Outside the Perimeter — he wants to try a different take on standard American cuisine.

The OTP menu offers tried-and-true favorites, Mangino said, but the line-up also has quite a few modern touches.

“We’re going to be bringing inside-the-perimeter dishes, culinary experiences and flavors,” he said, “and putting them into the familiar foods.”

Gourmet hamburgers, crafted ales and spirits and fusion dishes such as lobster lasagna rolls will be offered.

Hopping all around the East Coast over the last five years, Avers said he has been pulling together a litany of regional styles to add to his own culinary repertoire.

“We’ve got the out West steak, lobster rolls from up North, fried mac and cheese and lobster mac and cheese from down South,” he said.

The selections at OTP, Mangino said, reflect their corporate motto Simple, Fresh and Good.

“That’s how we try to keep our food, unpretentious” he said.

A soft opening is scheduled for Aug. 5, with OTP’s grand opening tentatively set for Aug. 12. Mangino expects to employ 25 to 30 workers.

Mangino said Roswell was selected for OTP’s location because he already had a sizable, built-in customer base with nearby Mona Lisa. Both local government and residents, he said, are highly supportive of independent businesses.

“It’s a cool place to live,” he said. “I’ve been living here for a while now, and I have no intentions of leaving.”

*We welcome your comments on the stories and issues of the day and seek to provide a forum for the community to voice opinions. All comments are subject to moderator approval before being made visible on the website but are not edited. The use of profanity, obscene and vulgar language, hate speech, and racial slurs is strictly prohibited. Advertisements, promotions, spam, and links to outside websites will also be rejected. Please read our terms of service for full guides