Atlas
United States
Atlas at The St. Regis Atlanta pairs seasonal American cooking with European influences and a changing collection of fine art. London-born chef Freddy Money leads a kitchen that works with local farmers while sourcing selected ingredients internationally. Diners can choose à la carte or follow a tasting menu. Recent dishes have included lobster with smoked paprika butter sauce and heirloom squash, and sherry-caramelised sweetbreads with smoked potato espuma. Rotating installations place works by local, national and international artists around the room, giving the restaurant a gallery dimension alongside its food. A separate wine programme supports both shorter meals and the tasting experience.