"The Consulate embodies the Atlanta that everyone's clogging up 75/85 for, a level of cultural cool that speaks to the heart of the city. The music's always great—mid-tempo R&B, jazz, mellow salsa. And couples who look like they own a Basquiat print sit in mustard yellow curved booths on an elevated platform drinking martinis and eating seared scallops. You want to be part of it. No two visits are the same. The rotating menu changes every 90 days to feature different regions like South Africa or Thailand. There’s even a “spin night” raffle event when the winning guest spins a globe to decide the next cuisine. It sounds a little hokey, but with a live DJ celebrating with a playlist that matches the chosen region, people get into it, and it’s hard not to follow suit. There’s something fun about letting fate decide your next meal, which, despite changes, remains consistently good. But there are always a few menu staples that never leave, like crispy sauteed okra, coated with peppery spice and herbs, and hearty jollof rice that’s tinged red from tomatoes and carries the warmth of suya spice and subtle heat from peppers. Come to The Consulate for the food and the atmosphere in equal measure. Old Atlanta energy meets new Atlanta swagger here—it’s unfussy but still feels like a place where you want to be seen rocking your new outfit because you never know who you might see. And that merger makes everything at The Consulate feel cosmopolitan and the kind of place to go for a night you'll talk about the next day. photo credit: Amy Sinclair photo credit: Amy Sinclair photo credit: Amy Sinclair Food Rundown Chef Lin’s Signature Sautéed Okra Get the okra. Even if you don’t like okra, get the okra. It’ll change you. photo credit: Amy Sinclair Grilled Chicken Jollof Rice The West African suya spice brings a kick to the fluffy jasmine rice and colorful mix of vegetables. There’s a hint of heat but probably not enough to need a glass of milk. Sauteed Emperors Mushrooms This is almost big enough to eat as a main dish. And even though it’s simply cooked in salt and butter, it’s really delicious. The lion’s mane, maitake, trumpet, and oyster mushrooms taste meaty and earthy. video credit: Jacinta Howard O’no Furikaki Salmon (from the Hawaii menu) The salmon is delicious with a crunchy, nutty furikake coating that adds a pleasing layer of texture to the tender, flaky fish. Ka La (Sunshine) This is like a sweet-tangy Mai Tai but with gin instead of rum. We like it." - Jacinta Howard
