Nàdair, the Michelin-recommended Scottish-Southern restaurant from chef Kevin Gillespie in Woodland Hills, will close after service on Saturday, June 27. The restaurant announced the decision on June 19, citing economic realities that made the operation unsustainable. The move ends a high-profile run for the Zonolite Road dining room, which opened in May 2024 and quickly drew national attention.
Announcement and timing
As reported by Rough Draft Atlanta, Nàdair shared the news in an Instagram post, explaining that it could not meet the economics necessary to continue and that June 27 will be its final night of service. The message thanked guests for trusting the restaurant with birthdays, anniversaries and other big moments, and asked regulars and first-timers alike to give the team a chance to serve them one last time. Rough Draft Atlanta noted that its piece marked the first local coverage of the closure.
Owner's note
In the same Instagram message, the restaurant wrote that it "just can’t seem to achieve the economics needed to continue to do so," according to Rough Draft Atlanta. The post was brief and mostly focused on gratitude for staff and diners, without offering a detailed financial breakdown. Staff and management did not immediately respond to additional questions about severance or what comes next for the team.
A short history
Nàdair opened in May 2024 in the former Floataway Café space on Zonolite Road and was billed as a return to wood-fire cooking for Gillespie, as reported by Atlanta Magazine. The restaurant operated limited, ticketed seatings and leaned hard into seasonal, locally sourced ingredients. Throughout its run, the restaurant’s website served mainly as a hub for reservations and contact information.
Accolades and recognition
The critical response came quickly. Nàdair landed in the MICHELIN Guide's 2025 American South selection and picked up a 2025 Snail of Approval from Slow Food Atlanta. The MICHELIN Guide listed the restaurant among its Recommended spots, while Slow Food Atlanta highlighted Nàdair's sourcing practices in awarding the Snail of Approval.
Why this fits a wider pattern
Nàdair is far from alone in its struggle. Independent full-service restaurants across the country report razor-thin margins as labor, food and operating costs keep climbing. The National Restaurant Association’s 2026 State of the Industry report warned that persistent cost pressures are squeezing operators, noting that roughly 42 percent of operators said their business was not profitable last year, and analysts expect margins to stay under pressure. Research from S&P Global and the The NRA underscores those same commodity and labor headwinds.
What Gillespie Is Doing Next
Earlier this year, Gillespie signaled that his focus was shifting away from the day-to-day grind of the line. In February, he wrote in an essay for Food & Wine that he planned to step back in order to work on a book and pursue academic projects. Although he reduced his daily kitchen presence, Nàdair’s public-facing materials continued to identify him closely with the restaurant. It remains unclear whether partners will rework the Zonolite Road space or look for a new operator after June 27.
Final service and reservations
Nàdair's last service is scheduled for Saturday, June 27, with reservations still available through Resy at the time of reporting. Diners looking to book a final visit have been directed to the restaurant’s Resy page. Resy.
