ATLAS celebrates the very best in seasonal American cuisine combined with European influences. With a focus on curating fresh ingredients from local farms, this chef-driven restaurant brings an unparalleled culinary experience to the capital of the South.

Scroll

Down

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:

Our Team

  • As founder of two of Atlanta’s most celebrated restaurants, Aria and Canoe, Klaskala serves as consulting chef for ATLAS, consulting on nearly every aspect of the restaurant. His reputation regionally and nationally has earned him and his restaurants numerous awards including “Best New Restaurant” by Esquire, AAA Four Diamond Award, DiRoNA award and Atlanta Journal-Constitution’s five-star award, one of only five receiving this distinction.

    Gerry KlaskalaConsulting Chef

    As founder of two of Atlanta’s most celebrated restaurants, Aria and Canoe, Klaskala serves as consulting chef for ATLAS, consulting on nearly every aspect of the restaurant. His reputation regionally and nationally has earned him and his restaurants numerous awards including “Best New Restaurant” by Esquire, AAA Four Diamond Award, DiRoNA award and Atlanta Journal-Constitution’s five-star award, one of only five receiving this distinction.

  • 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.

  • Hopkins joins ATLAS from Druid Hills Golf Club where he served as the director of food and beverage. With years of restaurant experience in a range of positions, Hopkins earned his sommelier certification and began crafting wine, spirit, cocktail and after-dinner drink programs for several restaurants. Previously, he served as manager of several Buckhead Life Restaurant Group concepts including Nava, Bistro Niko and Bluepointe.

    Caleb HopkinsDirector of Wine / Restaurant Manager

    Hopkins joins ATLAS from Druid Hills Golf Club where he served as the director of food and beverage. With years of restaurant experience in a range of positions, Hopkins earned his sommelier certification and began crafting wine, spirit, cocktail and after-dinner drink programs for several restaurants. Previously, he served as manager of several Buckhead Life Restaurant Group concepts including Nava, Bistro Niko and Bluepointe.

  • Born and raised in the Atlanta area, Archangeli has had a passion for cooking since a young age. After earning a degree in hotel and restaurant management, he enrolled in an apprenticeship at Sea Island Resort before relocating to North Carolina’s Umstead Hotel & Spa where he worked his way up to sous chef.

    Colin ArchangeliSous Chef

    Born and raised in the Atlanta area, Archangeli has had a passion for cooking since a young age. After earning a degree in hotel and restaurant management, he enrolled in an apprenticeship at Sea Island Resort before relocating to North Carolina’s Umstead Hotel & Spa where he worked his way up to sous 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.

    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.

Art

The restaurant’s impressive gallery of 20th century artwork has been hand-selected by ATLAS Art Curator Carolyn Carter from The Lewis Collection, one of the largest private art collections in the world.

Tavistock Restaurant Collection

ATLAS is the latest concept within the Tavistock Restaurant Collection portfolio. The privately-held company operates 15 concepts ranging from casual to fine dining in 26 locations throughout the country including the award-winning Abe & Louie’s, AquaKnox and Atlantic Fish Co. in addition to Napa Valley Grille, Cañonita, Canvas Restaurant & Market, Joe’s American Bar & Grill, Timpano, ZED451, Sapporo, Blackhawk Grille, Coach Grill, California Cafe and Cafe del Rey. The Orlando-based Tavistock Restaurant Collection is a Tavistock Group company.

Visit TRC