377 EDGEWOOD ATLANTA, GA 30312	HISTORY Rolling Bones serves up authentic Texas Pit Barbecue that has made its way to Atlanta via the Virgin Islands. The out of the ordinary story began in 1983 when central Texas native Bill Collins got off a boat in St. Thomas and unintentionally became an overnight catering success when his first job was a party for 600. Local residents and friends Dana Armour and Paul Feuerzeig were fans of Collins' cooking and literally grew up eating barbecue at his restaurant Bills Texas Pit BBQ. The triumph of Collins' barbecue led him to open additional locations in St. Croix and St. Martin while also catering events across the globe. Fast forward almost 20 years to Atlanta, the city Armour and Feuerzeig now call home. The two friends found themselves to be a little homesick for Texas Pit Barbecue and unable to locate any in the area. Their solution - in 2000, they began talking with Collins about opening an Atlanta location of his concept. Three years later, the team had finally tracked down the ideal spot - a converted 1940s gas station on Edgewood Avenue - and Rolling Bones Atlanta became a reality. BIOS Dana Armour - From St. Thomas, Armour first came to Atlanta to visit family and friends while attending college in Washington D.C. It did not take long for the Island boy to appreciate the more temperate Southern climate, and he quickly left D. C. to complete his bachelor's degree in Finance and Marketing at Georgia State University. Although he returned to St. Thomas for a few years to aid his family during and after a hurricane, he settled again in Atlanta in the late '90s and worked in real estate development. In May 2000, he and Feuerzeig began talks with Collins about the possibility of bringing his Texas Pit Barbecue concept to Atlanta. Three years later, the talks have come to fruition with the opening of Rolling Bones. Paul Feuerzeig - Born in D.C., but raised in St. Thomas since the age of two, Feuerzeig began working in the restaurant industry there at the age of 11. From his initial position as a "barker" - someone who stands outside a restaurant convincing people to dine - he worked his way through every position in both the front and back of house. At 19, Feuerzeig made the move to the US, living and traveling throughout the country before coming to Atlanta in the late '90s to do business with Armour. A US Navy veteran, Feuerzeig also attended Georgia State University, where he completed his degree in Real Estate and Finance. Bill Collins - The original man behind the concept, Collins grew up in Texas and landed in St. Thomas in 1983. His early attempts at barbecue catering actually turned him into an overnight success - it was a party of 600 - and he found, just by chance, his calling. Collins' barbecue is indicative of his birthplace, and he has happily taken this style of food all over the world. His catering has carried him to London, Moscow and just about everywhere but East Asia, while his food has undergone little evolution. He was named one of the most innovative American chefs and presented recipes at the third annual American Chef's Tribute to James Beard in 1987. Collins has opened locations of Bill's Texas Pit BBQ in St. Thomas, St. Croix and St. Martin. The stars were aligned when lifelong fans Armour and Feuerzeig approached him about opening a location in Atlanta.

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