El restaurante Atlas, galardonado con una estrella Michelin, apuesta por las palomas
En Atlanta, Atlas combina una ejecución de precisión casi mecánica con guiños que sorprenden, como una galleta con una carita que guiña un ojo.
Atlas is a benchmark of fine dining in Atlanta. With almost mechanical precision, its team also knows how to surprise and delight diners: a cookie filled with a winking face, the nostalgia of green eggs with ham, and a tomato salad inscribed with "Just eat me."
While many of the city's finest restaurants serve duck in abundance, Atlas takes a stand on the humble pigeon. In its various versions, the pigeon leg is presented glazed with sweet tamarind, the leg intact, while the neck is stuffed with sausage and pistachios and served with the head. It's English game season on a plate, prepared with delicacy and just the right touch of irreverence.
Pigeon appears on the chef's tasting menu, whose latest creation is a pigeon leg stuffed with black pudding, with cranberries and pistachios. The salmon is also a work of art, and the tavern bar offers Dover sole as a main course for two.
Its wine library, one of the most extensive in the city, ranges from Domaine de la Romanée-Conti to producers specializing in champagne.
To make sure you don't miss anything, it's best to book a table in advance next to the open kitchen, from where you can see culinary director Freddy Money giving orders and executive chef Ryan Heppner leaning over the dishes in the serving area, as the final garnish is placed on the lobster.
