Replacing Paces 88 in Buckhead's St. Regis hotel, Atlas is scheduled to open on Monday, January 26. Aria chef/owner Gerry Klaskala is consulting on the menu and staff, and Christopher Grossman, who previously cooked at Thomas Keller's The French Laundry in Napa Valley, is in charge of the kitchen as chef de cuisine.
In a conversation with Atlanta Magazine, Grossman explained the thinking behind the restaurant's menu.
"The menu is inspired by my philosophy that sourcing local, fresh ingredients is key," he says. "We are working and collaborating with local farmers to create a constantly changing and evolving menu, while being inspired by the incredible array and quality of ingredients they are producing."
Atlas' cuisine covers various regions. The potato-leek clam chowder offers a taste of New England, and ginger-marinated black bass takes Asian inspiration. There are Southern dishes as well: braised leg of Alabama rabbit, roasted White Oak Pastures chicken, and oat-crusted Blue Ridge trout, to name a few.
Scope the full menu below.