Inside the magic: How Atlanta restaurants create holiday pop-ups

Despite facing higher ingredient prices, tariffs, labor challenges, and rent hikes this year, more Atlanta bars and restaurants than ever are embracing the holiday spirit in December. For many, operating a holiday pop-up is not just a seasonal tradition—it’s an unstoppable trend that continues to grow.

In Inman Park, the owners of Amore e Amore (formerly Il Localino) found themselves swept up in the restaurant’s festive decor during the holidays. Co-owner "Mama" Gale Parker shared how it all began with a simple idea.

“It started with the hats. It was Sinatra’s birthday [Dec. 12], and I thought we should play Sinatra all week,” Parker said. “I went to the party store looking for inexpensive fedoras for the staff, and within two songs, customers at the restaurant had taken the hats and started wearing them.”

During a trip to Las Vegas, Parker noticed a ceiling installation of roses in a hot air balloon that drew positive reactions from people. Inspired by the design, she considered how to bring a similar experience to Amore e Amore.

A curious hanging chair in the corner of the dining room, originally meant to hide a bump on the ceiling, sparked an idea for Parker. She soon began hanging other items around the dining room, which eventually turned into a full-scale explosion of decorations.

Walking into Amore e Amore during the holidays feels like stepping into a whimsical wonderland. The dining room is bursting with festive decor—think an eclectic mix of lights and ornaments hanging from the rafters, tinsel adorning a tree at the entrance, and countless tchotchkes tucked into every nook.

For S.O.S. Tiki Bar in Decatur, the decision to go overboard with a holiday makeover was intentional. Since 2017, the bar has been one of the first local spots to embrace a holiday pop-up. The “Mele Kalikimaka Tiki Holiday” theme perfectly fits the bar’s vibe, blending tropical kitsch, vintage decorations, and unique novelties like the “shot train” that chugs around the bar.

The atmosphere is enhanced by a soundtrack that ranges from punk surf rock holiday tunes to classic Bing Crosby hits. This immersive experience draws customers in, especially on cold winter nights.

Marietta Melt Yard’s holiday transformation began in 2023 with a bar van in the dining room. After watching “Home Alone,” co-owner Justin Wilfon was struck by how much the restaurant’s van resembled the one in the movie. The initial design featured cut-outs of the burglars, and today, the pop-up includes elements like paint cans in the ceiling, Buzz McCallister’s bookshelf, and Duncan’s Toy Chest.

Wilfon admitted that the cost of decorations can be significant. He spent roughly $2,500 for materials in 2023, with costs increasing each year to make the Home Alone pop-up “bigger and better.”

Parker also spends more than a normal person would on holiday decorations for Amore e Amore. At one point, she had seven storage units filled with themed decorations for the Inman Park restaurant.

Ian Jones of Victory Brands, the group behind S.O.S. Tiki Bar, noted that decorations, glassware, and custom-made items used for the holiday pop-up occupy most of a 20-foot shipping container. He’s lost count of how much he’s spent over the years on decor for the pop-up.

Jones, Wilfon, and Parker all agree that part of the fun of running a holiday pop-up is finding unique pieces to display. Amazon is a great resource, but thrift stores, antique shops, and estate sales are also regular stops when scouting for decorations throughout the year.

“The coolest stuff are the handmade props we have from artists we found on Etsy, along with a local set-builder,” Wilfon said.

Even professional designers hired by restaurants often source from trusted wholesalers or create their own decorations. Lauren Reeves of The Spirit Exchange, who designed the Santa’s Speakeasy pop-ups at Marlow’s Tavern, emphasized the importance of custom-made items.

“There’s no shame in recognizing that there are others out there who have the skills and resources to succeed in a way we wouldn’t if we did it on our own,” said Rye Restaurants partner Jennifer Johnson.

For 2025, Rye Restaurants launched an “Elf” movie-themed pop-up at Wood’s Chapel BBQ in Summerhill. They partnered with Brans House Design Studio to handle the decor, allowing the staff to focus on food and drinks, including novelty dishes like candy corn-bread with maple syrup.

The festive decorations at Amore e Amore take Parker’s staff two weeks to install. Employees first remove the previous theme, then spend extra hours putting in the work, often for the fun of it.

S.O.S. Tiki Bar’s staff start decorating for Tiki Holiday a week before Thanksgiving. Jones said that between the labor involved, creating the food and beverage menu, and designing and ordering merchandise, the effort is immense compared to less than 25 actual nights of business.

“It’s an army of people contributing, but we love it, and always do!” he said.

Marietta Melt Yard took a bold approach this year, closing after Halloween for a week to transform its viral “Ghostbusters” theme into a Home Alone pop-up. The temporary closures and the associated costs and labor involved in the holiday pop-up seem worth it, despite the challenges of preparing for the busiest dining season of the year.

Johnson explained that the Elf pop-up helps Wood’s Chapel stand out in a saturated market. “It’s not easy to get the word out about your restaurant,” she said. “We want to invite people to check out Summerhill.”

Jones noted that Tiki Holiday boosts business exponentially during December, with customers lingering longer and ordering multiple rounds to see the different garnishes and interactive presentations from the bartenders. However, the added expenses don’t always translate into an immediate profit.

Now in its eighth year, Jones has learned to manage the extra costs of themed cocktails, such as buying smokers, glassware, more garnishes, and special spirits not normally stocked behind the bar.

Parker, who keeps Amore e Amore’s holiday pop-up going despite the challenges, said, “It’s been an incredibly challenging time for the hospitality industry, and my heart goes out to everyone. We’ve all been struggling, and the answer has always been to work smarter, find a way, and build something that people will remember.”