Today we’d like to introduce you to James Hamelburg.
Hi James, so excited to have you with us today. What can you tell us about your story?
My story starts back in Boston. I had been in the restaurant business my whole life, but after one too many winters shoveling snow off the sidewalk of my place, literally shovel in hand, the winter before I left, I finally said, “Alright, that’s it, I’m done.” So I headed to Atlanta about eleven years ago. Come January 2026, it will be ten years at this location, and it has been a ride, with highs, lows, and everything in between, but we are still here, still standing strong!
When I first found this building in Castleberry Hill, I did not know the neighborhood the way I do now. It was offbeat, real, and authentic, and that was exactly what drew me in. With help from Renasant Bank, I bought the building, and that is how Match started. The name came from a lounge I loved in Lower Manhattan, with the same shape and feel, just bigger. The first time I walked inside this spot, I said, “It’s like a mini Match,” and the name stuck instantly. The area was not booming yet, but even then, I could feel the soul of this place. I believed if I stayed committed, the neighborhood would rise again.
Then COVID hit, and in this strange twist of fate, it became our busiest stretch. Atlanta stayed open while the rest of the country shut down, and the community showed up for us. I will never forget that. When things got tough later (as they did for every restaurant), I stripped everything back, went into the kitchen myself, and started making New York–style pizza with the best ingredients I could find. It took off, and it reminded me that hard work still means something around here.
Atlanta has a completely different energy from where I grew up, and stepping into this market meant learning a new rhythm, a new culture, and a whole new way of doing business. It pushed me, challenged me, and ultimately made me better. After all these years of experience and lessons learned, I am finally seeing the payoff. After ten years here, I am truly grateful for the chance to be part of this neighborhood’s story. Castleberry Hill didn’t have to welcome me, but it did, and I have never taken that for granted. Every day, I try to honor that trust by giving this place my absolute best. I have believed in this block from the very beginning, and now, finally, I can see the future I have always hoped it would have.
We all face challenges, but looking back would you describe it as a relatively smooth road?
Getting here hasn’t been easy. Staffing has always been one of the toughest challenges, which is part of why I put myself back in the kitchen, to make sure everything was done with the care this place deserves. Losing a key team member a couple of years ago hit hard, but we rebuilt slowly, and now it feels like we’re finally moving in the right direction. You learn quickly in this business that good people are rare, and when you find them, you hold on tight. Your staff isn’t just part of the operation; they are the operation. Seeing this team come together, especially in a neighborhood that’s finally gaining momentum, fills me with hope for the future. Coming from Boston, it was a challenge to navigate a new city where no one knew me. I had no contacts, no local network, and getting things done took time. Back home, my dad worked for the city, so I knew the system, but here, I had to start from scratch. Over time, people have welcomed me, and the Invest Atlanta team has been incredibly supportive.
Castleberry Hill doesn’t get the same foot traffic as some other areas, so we’ve always been a destination. Post-COVID, the struggle has been real, and many restaurants didn’t make it. But we’re still here, working harder than ever, watching every nickel and dime. I’ve been doing this since 1996, and I know that having the right people around you is everything. Now, I genuinely enjoy my staff, and that makes all the difference.
A friend once told me, “I’d rather be lucky than good, and you have to have patience…just wait things out.” That’s been my approach to building Match. After years of being stationed here, watching this team come together and seeing the neighborhood start to thrive, I feel like all the hard work, patience, and risks have finally paid off. I’m grateful for every challenge, every lesson, and every person who has been part of this journey, and I can’t wait to see what we create next.
Can you tell our readers more about what you do and what you think sets you apart from others?
I’ve been in this industry since 1996, when I opened my first bar in Boston. It was a lot of fun, mostly weekends and late nights. We were right across from Chinatown, so the 3 a.m. Chinese food after a long night never tasted better. But after a while, dealing with drunk people every night started to wear me down. I sold that place and opened a small pizza and pasta spot in the South End, and it took off. Boston Magazine even voted us the best neighborhood spot twice, which is no small feat in such a competitive area. Seeing that neighborhood turn around, with other small, independent operators opening nearby, really proved the saying, “a rising tide lifts all boats.” I’ve been patiently waiting for that kind of energy to take hold here in Castleberry Hill.
When I first moved to Atlanta, a friend in New York suggested I try a tiki bar concept. It was fun at first, but it never really took off. I spent too much time listening to everyone else instead of trusting my gut, and it showed. Now that I’m back to making pizza (the thing I know and love), I finally feel in my element. I’m always tweaking and improving, taking inspiration from what’s happening in New York, where the pizza game is next-level.
I hope when people think of Match, they say, “That’s the place with amazing pizza and a great vibe.” It’s not just about the food, it’s about the community, the energy, and the experience. Whether you’re grabbing a pie, enjoying happy hour, playing a game, or just hanging out with friends, we want people to feel at home. That’s the reputation I’m building, and it’s what drives me every single day.
We’d love to hear about any fond memories you have from when you were growing up?
That’s easy! Getting up early for work with my grandfather in Haymarket Square, downtown Boston. He owned a wholesale produce company, and I used to make deliveries to restaurants all over the greater Boston area. I became completely infatuated with the business. I loved walking through the kitchens, chatting with all the guys back there; the camaraderie was infectious. Every weekend, my brother and I would get dressed up in a tie and sports jacket to go out to dinner with my grandparents. We’d visit restaurants my grandfather did business with. While we were there, he’d get up from the table, grab us, and walk us through the kitchen to say hello to everyone. He treated everyone with respect, from the owner down to the guy washing dishes, and it was a lesson in humility and leadership I’ve never forgotten.
Hanging out with him was a huge influence on my life in more ways than I can describe. Honestly, it felt like a Sopranos episode before the Sopranos were even on TV! Haymarket Square back then was full of characters, lots of wise guys in Cadillacs, wearing their dapper clothes. They’d yell, “Hey kid, watch my car!” as they either came to see my grandfather or headed to a 24-hour diner next door called Mondo’s. And they’d always hand me a few bucks from their big wads of cash. I loved it.
I got my first job at 13 as a busboy at Novak’s Restaurant, a white-tablecloth place. I’d get there early, and the kitchen guys would feed me whatever I wanted. I was in heaven. From that point on, I knew I would one day own my own place. And now, looking back, every late night, every delivery, every kitchen greeting, it all led me here. I feel like I inherited a piece of that energy, that passion, that respect for people and craft. I’ve been lucky, yes, but more than that, I’ve been shaped by it, and it’s what drives everything I do today.
Pricing:
- Not sure how to answer this, but if the question is our price points here at Match bar and oven we’re trying our best to keep our price points really sharp given the fact the economies in such bad shape it’s hard to make a living when everything’s going up in price, but we still have to offer value so two people can eat and have a couple of cocktails here and walk out knowing they got value 50 $60? Also offer a happy hour from 6 to 8 Wednesday through Saturday and all afternoon on Sundays
Contact Info:
- Website: https://maychloungeatl.com
- Instagram: Match bar and oven
