A gin and tonic cart is rolling at Estrella for tableside G&Ts. The Latin-style restaurant and champagne bar located on the rooftop of Bazati on the Eastside Beltline trail will also begin serving Saturday lunch and Sunday brunch this weekend.
Estrella’s bar cart offers five gins to choose from, along with a selection of herbs, citrus fruits, and tonics. Cocktails are prepared right at the table. But, that G&T cart is only rolling through the restaurant on the weekends before 7 p.m.
Chef de cuisine Cam Floyd leads the kitchen at Estrella and has created dishes for the menu inspired by the Yucatecan region under the guidance of Mexico’s chef Roberto Solis of the restaurant Nectar in Mérida. Expect mainly small, shared plates like ceviche, cochinita (slow-cooked pork) spring rolls, and chayitas (fried patties made with flour and chaya or spinach leaves) during weekday evenings and Saturday lunch. Sunday brunch is served from 12 p.m. to 4 p.m.
Open Wednesday and Thursday, 4 p.m. to 11 p.m.; Friday, 4 p.m. to 2 a.m.; Saturday, 12 p.m. to 1 a.m.; Sunday, 12 p.m. to 10 p.m.
550 Somerset Terrace, Atlanta. bazatiatl.com.