Whisperings of a September reopening. Murmurs of revamped decor (plush chocolate carpets, pimped out chef’s table). A soulful, savory menu that will lure nonscenesters back in.

We’re not ones to gossip: Every bit is true. Can’t wait? Here’s a preview from Spice chef Marvin Woods’s new menu.

Tricolor Heirloom Tomato Salad

Ingredients:
3 medium heirloom tomatoes (one each of red, yellow, and green)
3 strips applewood-smoked bacon, chopped (enough to make ½ c. bacon bits)
½ c. finely chopped Vidalia onion
2 T. Dijon mustard
3 T. cream cheese
2 T. sour cream
¼ c. blue cheese at room temperature
2-3 T. sparkling water
½ c. rice wine vinegar
1 T. vegetable oil

Instructions:
1. Saute bacon and onion in vegetable oil. Set aside.
2. Combine mustard, cream cheese, sour cream, blue cheese, water, and vinegar in a bowl. Whisk vigorously (or food process) until smooth.
3. Slice tomatoes ¼ inch thick. Layer on small plate.
4. Drizzle liquid over tomatoes.
5. Sprinkle with bacon and onion.
6. Serve.

And remember, September is right around the corner.

Spice, 793 Juniper Street, Midtown (404-875-4242 or spicerestaurant.com). Tuesday, August 29, Atlanta’s top chefs will cook a special Project Open Hand benefit dinner at Spice. Reservations required.