Dining Room
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.
Tavern
Experience a perfectly-portioned small plate menu and seasonal hand-shaken cocktails with expanded seating in our newly-renovated lounge and library.
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Down 
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. Top chefs craft a daily-changing menu that will be driven entirely by partnerships with a collection of more than a dozen local farms including:
- Aluma Farms
- Straight from the backyard farm
- Abundant harvest
- Tucker Farms
- Moore Farm and Friends
- Ashland Farms
- Southern swiss dairy
- Banner Butter
- Enchanted Springs
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.
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.
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 GobinAssistant General Manager
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 features The Lewis Collection, one of the largest private art collections in the world.
