Art & Food – a MoMA worthy restaurant

If museum worthy art can be exhibited in shopping malls then it seems only fair that restaurants follow suit.  artfood1This could be a new trend but one that not every restaurant can afford.  Which comes first, the art or the food?

The ART

At the Atlas restaurant in Atlanta (located in the St. Regis hotel, Buckhead) you might wonder if you’re eating in a museum.  Hanging on the walls are original works by some artists you may have heard of – Francis Bacon, Marc Chagall, Henri Matisse, Pablo Picasso, and Vincent van Gogh, all from the Lewis Collection, one of the largest private art collections in the world.

If you look closely you will also see two of Atlanta’s historic artifacts: a program from the 1964 Nobel Peace Prize dinner honouring Martin Luther King, Jr., (the youngest person and first Georgian to receive the prize); and a letter from President John F. Kennedy to Atlanta Mayor Ivan Allen, Jr., recognizing his leadership during the Civil Rights movement.

The DECOR

From the green-tiled exhibition-style kitchen and outdoor terraced garden to the elegant private dining space and polished bar, every detail of Atlas has been carefully planned.

The FOOD

Bone marrow tenderloin

*Bone marrow tenderloin

This chef-driven restaurant brings an unparalleled culinary experience to the Capital of the South with a focus on curating fresh ingredients from local farms.  Atlas celebrates the very best in seasonal American cuisine with European influences.  Together, consulting chef Gerry Klaskala and chef de cuisine Christopher Grossman have crafted a daily changing menu driven entirely by partnerships with a collection of more than a dozen farms.

Cobia with beans and risotto

Cobia with beans and risotto

Atlas’s menu 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.  Sounds impressive!

Olive oil cake with basil gelato

Olive oil cake with basil gelato

*Anything bone seems to be the old-meets-new trend of late, worthy of a post of its own.  Bone broth and bone marrow (my grandmother used to make this) and I’ve been doing the same lately.  But getting back to the restaurant…

The menu appears like the food may not be outdone by the art, but we’d have to make a trip out just to be sure.   I may be doing exactly that so I’ll let you know.

A collective kitchen with an enviable art collection – you’ve got to love it!

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