A Space to Eat and Heal

The Third Space Atlanta 

Words by Sucheta Rawal

Photos by Ari Skin

Each day, thousands of locals and visitors walk, bike, and ride scooters along the popular Atlanta Belt Line, stopping at one of the many bars and restaurants that dot the popular 22 mile attraction. Behind the smiling faces of these strangers, there is often hidden loneliness or depression—the stress of a breakup, job loss, or sickness. But no one really stops to talk about their problems. They say a quick, “Hey! How are you?” and move on. 

One of the eateries along the trail is The Third Space. This is not a typical restaurant where you pop in to satisfy your hunger or meet up with friends for a round of drinks. It’s a place where you go to nourish your soul through food and community. It’s a space to talk about your problems, give and receive help, and make new friends.

When Israeli-chef Shay Lavi moved to Atlanta in 2015, he felt that he was surrounded by people, but he lacked the intimacy of a community. As a culinarian, he often visited restaurants that served great food and drinks but felt devoid of a heart. The chefs did not care to learn about their customers or even know where their ingredients were coming from. After seeing the gap in the industry, Lavi decided to recreate the societal aspect of dining that he missed most from back home. In October 2022, Lavi and his wife, Karen opened The Third Space—a unique culinary concept that feels more like a home hosted dinner party prepared by a professional chef than a traditional restaurant. 

At the Third Space, everyone is welcome, anytime. Unlike other businesses, there are no set hours, though guests are asked to reserve a time of their choosing. They can also stay as long as they are having a good time.

As guests walk into The Third Space, they see that there’s only one long communal table for 29 people and 8-10 bar stools overlooking an open kitchen. With dim lights and wooden accents, the interior is cozy, similar to that of a dining room located in a rustic home in Tel Aviv. There’s mismatched cutlery, an assortment of cookbooks, beautiful chandeliers, and an array of always evolving antiques and artwork depending on Karen’s latest finds. In the background, an upbeat globally-inspired Spotify playlist instantly lightens the mood.

There are no set menus either. Lavi personally talks to each guest, inquiring of their dietary preferences, and creates multiple-course tasting menus with wine pairings. More than satisfied, the guests stop feeling like they’re at a restaurant and feel more like at their grandmother’s home. Guests are encouraged to interact with Lavi and his team as they beautifully plate bowls of freshly baked zaatar and olive oil rolls, homemade hummus with their signature olive oil, spicy Libyan amberjack and chickpea stew, braised lamb stock flavored rice, and lemon braised cabbage and beef stuffed roasted vegetables. Each of the ingredients is sourced from farms in Georgia and Florida, as well as their partners at Atlanta Harvest, where the couple helps grow crops and raise cattle. The daily rotating farm-to-table menu is set only moments before the first guest arrives, inspired by what local food comes in fresh that day. 

The idea of sitting next to a stranger at dinner may not appeal to everyone. But for Lavi, it is a natural way to connect in an “old school’ style. Lavi wanted to create a safe space for people to eat and talk. He felt that by surrounding yourself with individuals and talking about your problems, you can share your burdens and elevate your heart and mood. Food offers a safe and secure way to share space without being judged. 

When the war in Israel broke out in 2023, Lavi felt angry and sad, and he did not want to come into work. Every day, he would receive news from back home of losing a dear friend, an invitation to a virtual funeral, or gruesome videos of his friends being attacked. He personally experienced hate crimes as an Israeli Jewish American. But then Lavi realized that he had intentionally created The Third Space not just for everyone else to heal, but for himself too. He started sharing his own struggles with diners and other chefs, and making a sincere attempt to meet people even when he felt like staying home and crying. He would explain to curious diners what it meant for him to be an Israeli, about his perspectives about the war. He felt like he got therapy without even knowing that he was getting it. His intention was not to change anyone’s mind, but to engage in meaningful conversation, understand each other’s perspectives, and start a dialogue. Through conversation Lavi realized that others’ also opened up and found hope for whatever challenges they may be going through. And it was ok to disagree, as long as everyone was respectful, courteous and friendly.  

Lavi extends this invitation to his colleagues who may not be able to afford it. When he was on his journey to becoming a chef, he often survived on bread and butter. So he now offers restaurant workers a place to eat nourishing, homestyle food late after their shift is over when only fast food joints and bars are open. They are encouraged to pay-what-you-can at The Third Space. He also hosts collaborative events, fundraisers and partnerships each week with various organizations such as the Cooks Collective and Giving Kitchen, as well as dinners for displaced families from Israel. 

People go out to eat for many reasons—to reconnect with a spouse, nourish after the death of a family member, celebrate a special occasion, or to break the monotony of the week. Lavi is sensitive to this, and engages his guests depending on their needs. He feels that people just need to be themselves—and also be seen and heard by each other. And at The Third Space, they receive kindness, love and connection along with a great meal.