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.
The Tavern at Atlas
Experience 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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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
- 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.
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.
A Georgia native, Eleanor Parker joins Atlas as a Manager and also helms the acclaimed beverage program. Studying, working and living in Italy for most of her 20s, Parker spent time on organic farms learning the art of Italian cooking, the production of local products and studied viticulture and enology at the University of Udine. After receiving a M.A. at the University of Rome in Italian Gastronomy, Parker returned back to Atlanta and has earned an impressive dossier among the world of wine, restaurants and beverage directing.
Eleanor ParkerManager
A Georgia native, Eleanor Parker joins Atlas as a Manager and also helms the acclaimed beverage program. Studying, working and living in Italy for most of her 20s, Parker spent time on organic farms learning the art of Italian cooking, the production of local products and studied viticulture and enology at the University of Udine. After receiving a M.A. at the University of Rome in Italian Gastronomy, Parker returned back to Atlanta and has earned an impressive dossier among the world of wine, restaurants and beverage directing.
Art
The restaurant’s impressive gallery of 20th century artwork features 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 concepts ranging from casual to fine dining throughout the country including the award-winning Abe & Louie’s 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, Timpano and ZED451. The Orlando-based Tavistock Restaurant Collection is a Tavistock Group company.
