Atlas is Ready to Conquer the Buckhead Restaurant Scene

Atlas – 015 – Brian Gassel – Jan 26

Atlas is Ready to Conquer the Buckhead Restaurant Scene

By Laura Carson Miller

I’m always excited about food, imagine that, and Atlas, a new chef-driven, dinner only restaurant is currently making waves, in a good way, at The St. Regis hotel in Buckhead.

While focusing on curating fresh ingredients from local farms, Atlas celebrates seasonal American cuisine combined with European influences. The new concept embodies the culinary prowess of Gerry Klaskala, and architecture and design expertise of Atlanta’s Johnson Studio.

“Developing Atlas was a once-in-a-lifetime opportunity,” said Klaskala, founder of two of Atlanta’s most celebrated restaurants, Aria and Canoe. “Everyone involved on this project was guided by the same vision – to establish a chef-driven restaurant that will be a staple in Atlanta for years to come.”

Involved in nearly every aspect of the restaurant from the very beginning as consulting chef, Klaskala personally appointed protégé Christopher Grossman as chef de cuisine. Grossman, who most recently worked under Thomas Keller at the internationally renowned The French Laundry in Napa Valley, previously worked alongside Klaskala as chef de cuisine at Aria for four years. Together, the noted chefs have crafted a daily-changing menu that is rooted in classic American cuisine and reflects the seasonality of the regional produce thanks to partnerships with a collection of more than a dozen local farms.

Complementing the culinary team’s innovative menu is Bill Johnson’s thoughtfully designed interior that illustrates a sophisticated charm with overstuffed upholstered furniture and cozy banquettes. Adorning the lacquered walls of the space is an extraordinary collection of art including works from masters Picasso, Freud, Bacon, Soutine, van Gogh and Chagall from the Lewis Collection, one of the largest private art collections in the world.

Well versed in the art of hospitality, Atlas has Jason Babb as general manager to lead the restaurant staff and internal operations. Frequent fine diners may recognize him as the former general manager of Bones in Atlanta. “We want Atlas to be welcoming, offers Babb. “We are striving for the highest service level and food experience in an environment we define as informal elegance.”

“In addition to owning the St. Regis hotel in Atlanta, we look at Atlas as one more significant investment in Atlanta – a city whose future we are very bullish,” said Douglas McMahon, senior managing director of Tavistock Group.

I’ve got my reservation booked at Atlas and look forward to experiencing the ambiance and culinary delights that await me. A new restaurant experience always arouses my curiosity and spurs hope it might be an addition to my favorites list. I’ll keep you posted.

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