Athens, Georgia designer Tami Ramsay is a modern-day Renaissance woman. After studying journalism and working as a critical-care nurse, Ramsay found her true passion in interior design. What started as a part-time endeavor organically blossomed into a full-time career. In 2012, she teamed up with fellow textile enthusiast Krista Nye Nicholas, to found design studio Cloth & Kind. Part journal, part design firm, part trade resource, their brand recently debuted an e-shop featuring curated vintage wares. Here, Ramsay shares her favorite local haunts in her inclusive creative community.
The Alice H. Richards Children’s Garden — UGA State Botanical Garden: I have run hundreds of miles of trails at the Garden over the years and have always admired the children’s garden as very much a labor of love. My favorite feature is referred to as the wood portal or “bones of the giant” and pays homage to the extinct giant chestnut tree.
Sweet Olive Farm: It’s the sweetest thing out there. About 20 minutes outside of Athens, it’s a rescue farm for animals like llamas, goats and turkeys where you can volunteer or attend fundraising events that aid efforts like placing the animals on sanctuary farms.
Hawthorne House: Owner Lisa Ellis has exquisite, sophisticated taste, so I always feel confident sourcing from her. Ron, who runs the showroom, is great about supporting the local design community, like hosting brand reps so they can present to all of us Athens designers at once.
R. Wood Studio: Made of Georgia red clay, Rebecca’s hand-shaped pottery speaks to the South specifically. Carried in boutiques around the country, it can be used just as easily in a rustic setting as paired with fine china. R. Wood was my registry china, and it’s what I use to set tables for my wedding day, birthday and garden parties by candlelight, but it’s also my everyday.
Hotel Indigo: It’s a total departure from anything else in town–modern and minimal, but so fresh. The hotel values art and local artists, even using the work of photographer Rinne Allen throughout the building. I also love the basement bar, Rialto Club, which is super moody.
The National: In a rehabbed tire-capping factory, the bar is a hot spot but The National is the gathering place for lunch and dinner. The hanger steak is to die for; it’s sort of a Peruvian spin. And the chef, Peter Dale, pretty much started a trend of Medjool dates with Manchego, sliced celery and smoked paprika. It’s like a flavor explosion.
Seabear Oyster Bar: No reservations, so my husband and I go to this restaurant early to beat the crowds. Great oysters on the half shell, and the clam chowder is always made by the bowl, with thick cuts of pancetta. The okra in a cast-iron skillet is unbelievable,Â as is the avocado toast. See, this is why I like to run.