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Dining Room

Dinner Entree

Celebrate the best in seasonal American cuisine with fine dining in our main dining room. Our expertly trained team of chefs and staff will guide you through an unparalleled culinary experience inspired by the capital of the South.

The Tavern at Atlas

This all-new dining experience features a perfectly-portioned small plate menu from Executive Chef Christopher Grossman and seasonal hand-shaken cocktails with expanded seating in our newly-renovated lounge and library.

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Atlas Logo

A unique experience anchored by an evolving menu of curated cocktails
and inspired small plates crafted by hand to be enjoyed at your own pace.

Food Philosophy

Under renowned culinary leadership, Atlas brings a fresh, innovative approach to traditional dishes. Executive Chef Christopher Grossman has crafted a daily-changing menu that will be driven entirely by partnerships with a collection of more than a dozen local farms including: Dillwood Farms, Abundant Harvest, Farmer Jeff, Crystal Organics, Moore Farms, Many Fold Farm, Pearson Farm, Ashland Farms, Tucker Farms, Decimal Place Farm, Indian Ridge Farm, Sweet Grass Dairy, and Southern Swiss Dairy.

  • Dillwood Farms
  • Abundant Harvest
  • Farmer Jeff
  • Crystal Organics
  • Moore Farms
  • Many Fold Farm
  • Pearson Farm
  • Ashland Farms
  • Tucker Farms
  • Decimal Place Farm
  • Indian Ridge Farm
  • Sweet Grass Dairy
  • Southern Swiss Dairy

Our Team

  • As executive chef, Grossman brings years of experience working alongside top-rated chefs, including his most recent position at Thomas Keller’s highly acclaimed The French Laundry in Napa Valley. Prior to moving out west, Grossman trained under Gerry Klaskala at his award-winning Aria restaurant for several years and was previously working at the James Beard-nominated Common Grill in Michigan.

    Christopher GrossmanExecutive Chef

    As executive chef, Grossman brings years of experience working alongside top-rated chefs, including his most recent position at Thomas Keller’s highly acclaimed The French Laundry in Napa Valley. Prior to moving out west, Grossman trained under Gerry Klaskala at his award-winning Aria restaurant for several years and was previously working at the James Beard-nominated Common Grill in Michigan.

  • As General Manager of Atlas, Geno Dew ensures guests receive an unparalleled culinary experience. Dew has a rich history working within the hospitality industry. During his tenure with Kimpton Hotels and Restaurants, Dew led teams for award-winning restaurants in Atlanta, Washington DC and Miami, as well as opening Enoteca Carbonari and Spice Market by Jean Georges.

    GENO DEWGENERAL MANAGER

    As General Manager of Atlas, Geno Dew ensures guests receive an unparalleled culinary experience. Dew has a rich history working within the hospitality industry. During his tenure with Kimpton Hotels and Restaurants, Dew led teams for award-winning restaurants in Atlanta, Washington DC and Miami, as well as opening Enoteca Carbonari and Spice Market by Jean Georges.

  • Castillo joins Atlas from Pricci where he previously served as pastry chef. With more than 10 years of experience, Castillo has acquired expert techniques and insights thanks to positions in some of the South’s leading kitchens. Castillo’s passion and creativity for specialty baking is evident in the imaginative desserts he creates each day for Atlas.

    Christian CastilloPastry Chef

    Castillo joins Atlas from Pricci where he previously served as pastry chef. With more than 10 years of experience, Castillo has acquired expert techniques and insights thanks to positions in some of the South’s leading kitchens. Castillo’s passion and creativity for specialty baking is evident in the imaginative desserts he creates each day for Atlas.

  • Goetzman has been part of Atlas since our opening. He previously trained under Executive Chef Christopher Grossman at Aria restaurant for several years. He is a graduate of the Art Institute of Atlanta, where he studied Culinary Arts.

    Austin GoetzmanSous Chef

    Goetzman has been part of Atlas since our opening. He previously trained under Executive Chef Christopher Grossman at Aria restaurant for several years. He is a graduate of the Art Institute of Atlanta, where he studied Culinary Arts.

  • Mullice joins Atlas after working at some of Atlanta's finest restaurants. She has trained under Executive Chef Christopher Grossman for the past year. She previously trained under Executive Chef Joshua Hopkins at the acclaimed Empire State South. A native of Savannah, Jessica is currently studying Hospitality Administration at Georgia State University. She is a Les Dames d'Escoffier International and a National Restaurant Association scholarship recipient.

    Jessica MulliceSous Chef

    Mullice joins Atlas after working at some of Atlanta's finest restaurants. She has trained under Executive Chef Christopher Grossman for the past year. She previously trained under Executive Chef Joshua Hopkins at the acclaimed Empire State South. A native of Savannah, Jessica is currently studying Hospitality Administration at Georgia State University. She is a Les Dames d'Escoffier International and a National Restaurant Association scholarship recipient.

  • Lodge has a passion for service, fine dining and wine. He is a Certified Sommelier with the Court of Master Sommeliers. He joins Atlas from the Georgia Room at Sea Island. An Atlanta native, he studied Hospitality Management at St. John’s University.

    Chris LodgeManager

    Lodge has a passion for service, fine dining and wine. He is a Certified Sommelier with the Court of Master Sommeliers. He joins Atlas from the Georgia Room at Sea Island. An Atlanta native, he studied Hospitality Management at St. John’s University.

  • A native of France, Julien joins Atlas from Brio Tuscan Grill where he served as Assistant General Manager. With a wealth of culinary management experience, Gobin has successfully helped lead teams in Hungary, South Carolina and Georgia. As Atlas’ Restaurant Manager, Gobin aims to exceed guest expectations while offering unparalleled culinary service and unforgettable dining and imbibing experiences.

    Julien GobinManager

    A native of France, Julien joins Atlas from Brio Tuscan Grill where he served as Assistant General Manager. With a wealth of culinary management experience, Gobin has successfully helped lead teams in Hungary, South Carolina and Georgia. As Atlas’ Restaurant Manager, Gobin aims to exceed guest expectations while offering unparalleled culinary service and unforgettable dining and imbibing experiences.

Art

The restaurant’s impressive gallery of 20th century artwork has been selected from The Lewis Collection, one of the largest private art collections in the world. Atlas is currently is hosting a limited-time art exhibition featuring pieces created by local students and alumni from SCAD.

Tavistock Restaurant Collection

ATLAS is the latest concept within the Tavistock Restaurant Collection portfolio. The privately-held company operates 16 concepts ranging from casual to fine dining in 24 locations throughout the country including the award-winning Abe & Louie’s, AquaKnox and Atlantic Fish Co. in addition to Blackhawk Grille, Cafe del Rey,  Canvas Restaurant & Market, Chroma Modern Bar + Kitchen, Coach Grill, Joe’s American Bar & Grill,
Napa Valley Grille, Sapporo, Timpano and ZED451.
The Orlando-based Tavistock Restaurant Collection is a Tavistock Group company.

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Accolades

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Recommended Restaurant 2017

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50 Best Restaurants 2016, 2017

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100 Hottest Restaurants 2016, 2017

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Award of Excellence 2016, 2017

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Top New Restaurants 2015

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Chef of the Year, 2015