After hosting a series of culinary pop-up experiences this summer, Atlas and The Garden Room have reopened for full service.
The Buckhead restaurants are returning with fully reimagined menus after Chef Freddy Money’s extensive travels abroad, event participation around the world and lots of research and development throughout the summer.
The reopening serves as the beginning of a new phase for both restaurants, according to a press release.
Born and raised in London, England, Chef Freddy began cooking at the age of 16 and went on to develop his culinary skills training in several of the world’s finest Michelin Star-awarded restaurants, including Paco Roncero, El Bulli Catering in Spain and the United Kingdom’s Alain Ducasse Group. He joined Atlas and The Garden Room in 2019.
“I, and the Atlas team, spent an extensive amount of time redeveloping the cuisine for both restaurants,” Chef Freddy said in the press release. “We worked meticulously, creating and refining several dishes before we selected the final menus. After spending several weeks working on them, we know beyond a doubt that we’ve created something that our guests, new and returning, will love.”
Atlas guests can expect a modern avant-garde approach with a tasting menu that evolves through the seasons. Dishes include Kristal Caviar, Westholme Wagyu and the signature Chocolate Rocher. The tasting menus will also include wine pairings from Atlas’s esteemed wine cellar. The Atlas Tavern will also feature an a la carte menu, with selected items from the tasting menu.
The Garden Room will offer a 2-course and 3-course prix-fixe menu, with a la carte options also available in the bar area. The menu features dishes like crispy duck salad, Chilean seabass, lobster gratin, prime rib and Yorkshire pudding.
