When restaurateur Billy Streck (Cypress Street Pint & Plate) and his wife, Jenn, got the chance to open a pop-up restaurant in two weeks’ time, they took off like contestants on an episode of Chopped Popped.

The concept and name flowed naturally. Inspired by Streck’s upbringing by New York’s Hudson River, Hudson North is a warm, shipyard-styled tavern. Floating candles in mason jars, repurposed tables with custom stencils, a 1920s cash register, and scrap wood covered in patrons’ names take the ambience upstream.

Chef B. H. Hibbs serves locally sourced dishes (figs with amber ale and bacon, braised pork sliders, crab penne) complemented by craft beers and cocktails such as the Ginger Collins. The Strecks chalked their story on the exterior (“We aren’t trying to be fancy, just comfortable”), before opening the doors.

And we have a winner.

Hudson North, 264 19th Street, suite 2140, Atlantic Station (404-747-2297 or facebook.com). Open through December 31.

Photos: Teodora Nicolae / Courtesy of Hudson North