Epicurean Atlanta Announces Plans for Signature Restaurant, Executive Chef

Reverence will open alongside the hotel late Summer 2021 led by Chef Ewart Wardhaugh
Epicurean Atlanta Announces Plans for Signature Restaurant, Executive Chef Rendering
Rendering: Official

Epicurean Atlanta, Midtown’s soon-to-open food-focused hotel at 1117 West Peachtree Street, Wednesday announced its signature restaurant will be called Reverence.

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Chef Ewart Wardhaugh has been tapped to oversee the menu development of Reverence, as well as the property’s culinary program.

“Meaning ‘appreciation and respect,’ the name Reverence is purposefully ambiguous and left up to guests’ interpretation,” according to the announcement. “For some, the respect may be rooted in the beauty and flavor found in nature’s ingredients and, for others, the painstaking craftsmanship behind each bite.”

“Reverence is about creating synergy,” Wardhaugh said. “Plates that speak to one another but can also stand alone; cuisine that sparks global interest, but made with local ingredients. It’s about creating an experience that roots you in Midtown while promising a hint of exploration in every bite.”

Originally from Scotland, Wardhaugh’s résumé includes the Lanesborough Hotel in London and the Raffles Hotel and Resort in Singapore. His first U.S. venture as Executive Sous Chef at the Bellagio in Las Vegas proved to be a major milestone, as he helped oversee its 22 food and beverage outlets. Most recently, Wardhaugh acted as the regional Executive Chef for Wolfgang Puck Catering in Los Angeles.

At Reverence, guests can expect cuisine that “pays respect” to the ingredients and producers of the Southeast region with options like coastal seafood, heritage meats and market-fresh produce featured on a seasonally changing menu.

An early preview of the dinner menu includes dishes like Wild Foraged Sapelo Island Razor Clams Ceviche with sorrel pesto, tiny vegetables, stone creek micro watercress, finger lime caviar; Heron Farms Sea Bean Salad with fresh hearts of palm, feta, smoked sesame, bourbon ponzu, toasted freekeh and Reverence “Steak Frites” with dry-aged Bern’s Steak House ribeye, garlic rapini, mole verde and triple-cooked chips with parmesan salt.

The bar program will offer a selection of local craft beers and spirits, like barrel-aged cocktails and seasonal classics. There will also be non-alcoholic and low-ABV cocktail offerings. The wine program will have a special emphasis on sparkling offerings and half-bottles.

The 2,886 square-foot space seats up to 127 and will open with nightly dinner service and weekend brunch service on Saturdays and Sundays.

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak

Caleb J. Spivak