The Betty has opened its Buckhead doors adjacent to The Kimpton Sylvan Hotel, according to a press release Wednesday. Executive Chef Brandon Chavannes helms the kitchen, offering menus that are “nods to mid-century supper clubs, but with modern twists designed to surprise and delight guests.”
Designed to envoke “old Hollywood,” The Betty aims to transport diners to a supper club reminiscent of the mid-1900s, lit by candlelight. Elements of the space include dark woods, “rich” textures, and leather and marble, with mid-century modern furniture and decor.
The 175-seat dining room features a variety of vintage-inspired tables, custom-made banquettes, and an art collection of retro, one-of-a-kind black velvet still-life pieces. Flanking the dining room is an elevated bar with a beveled mirror backing and a 1,100 square-foot front patio, which seats 30 guests and features fire pits and outdoor heaters, round out the space.
The Betty’s visual identity was created by Matthew Goodrich of New York City’s Goodrich and Kimpton’s Global SVP of Design, Ave Bradley.
At the heart of The Betty’s food offerings is a “classic” take on Continental cuisine — which will rotate frequently according to the seasons — such as Wagyu Beef Cheek Stroganoff with Black Pepper Gnocchi; Linguine and Georgia Clams with Uni, Chili, and Garlic; and Whole Salt-Crusted Fish for two with Artichoke and Truffle.
The dessert menu includes options like Strawberry Cheesecake with Prosecco & Rose Gelee and Macadamia Nut Crumble, which features a traditional cheesecake base but utilizes macadamia nuts in lieu of the traditional graham cracker crust and showcases strawberries encased in a geletin-structure atop the cake.
Beverage Manager Trey Ledbetter’s beverage menu highlights brown spirits and classic cocktails, as well as a selection of wine and local craft beer.
The Betty is open for breakfast on weekdays from 7 a.m. to 10 a.m. and from 7 a.m. to 11 a.m. on Saturday and Sunday; dinner and bar service is available from 5 p.m. to 10 p.m. Monday through Thursday, 5 p.m. to 11 p.m. on Friday and Saturday, and 5 p.m. to 9 p.m. on Sunday. It will soon be joined by the hotel’s two other in-house concepts Willow Bar and St. Julep.
