Atlas
New American restaurant · Atlanta ·
Artfully plated seasonal American food with an extensive wine list
Artfully plated seasonal American food with an extensive wine list
"At one-Michelin-starred Atlas, chef Freddy Money is no stranger to stunning plates, but one creation stood above the rest: a velvety poached salmon tucked under a parsley gelée green blanket, ringed with geometric shapes, each a different herb and flavor, evoking Gustav Klimt. Over the years his tasting menu has mixed fine-dining polish with whimsy — a winking face on a stuffed cracker, the head of squab left on the plate in a stuffed neck sausage, the nostalgia of green eggs and ham — but here Money flexes a different muscle; the striking colors recall Marc Chagall, Julian Opie, and Atlanta muralist Greg Mike of ABV Gallery. Created with commis chef Michael Page for the inaugural U.S. Culinary Open and offered most of the year as a supplement to the tasting menu, the dish looks soft enough to lay your head on, tastes good enough to send you dreaming, and is 'not boring', 'makes you think', and 'tastes damn good, too' — we’d frame it." - Henna Bakshi
"Celebrating its 10-year anniversary, I found Atlas to offer a cinematic, luxurious experience of unpretentious luxury in the heart of Buckhead at the St. Regis Atlanta; original artworks by Picasso and Van Gogh line the walls, but the whimsical, refined food is the star, from smiley-face foie gras jammie dodger snacks to a Dr. Seuss–inspired green eggs and ham and the decadently gold FM Rocher dessert, all reflecting Chef Freddy Money’s personality and training from The Dorchester and making encounters with a celebrity or two likely." - Michael He
"A fine-dining staple in Atlanta, this team marries machine-like precision with playful wit—you’ll spot a winking face on a stuffed cracker, feel the nostalgia in green eggs and ham, and even find a tomato salad cheekily lettered “just eat me.” While many of the city’s top restaurants lean on duck, it’s betting on pigeon: squab leg glazed in sweet tamarind with the foot intact, the neck stuffed with sausage and pistachios and served with the head—English hunting season on a plate, done with finesse and just enough irreverence. Order the pigeon on the chef’s tasting menu; the latest preparation is a blood sausage–stuffed squab leg with huckleberries and pistachios, and the salmon is also a work of art. Get the wine pairing—the restaurant boasts one of the city’s deepest libraries, from Domaine de la Romanée-Conti to geeky grower Champagne. Head to the bar for the tavern menu and the Dover sole for two. For the best seat, call ahead to reserve a table by the open kitchen to catch culinary director Freddy Money calling orders and executive chef Ryan Heppner hunched over plates at the pass as the final garnish is tweezed onto the langoustine. Say yes to the cheese cart, and ask for the tableside Madeira cart with wine dating back to 1890." - Henna Bakshi
"I observed that Atlanta’s Atlas uses carts to amplify pairing and presentation, offering both a cheese cart and a Madeira cart to pair with dishes." - Jaya Saxena
"Since the lights are low, you can only pick up the scent of old money when you walk into this upscale contemporary American spot in the St. Regis Hotel in Buckhead. Dinner here is an experience, beginning with the presentation of an iPad containing info about all of the artwork in the room (so if dinner at the Louvre is on your bucket list, eating caviar in the presence of a Picasso, Van Gogh, or Matisse is a cool second). Because we like choices when we’re putting down big bucks, we’re happy that Atlas offers an à la carte menu and a $250 eight-course tasting menu. Neither option is the wrong choice, but make sure you’re getting a bite of the creamy black truffle gnocchi and tender Westholme filet." - nina reeder, juli horsford, demarco williams
