Interior shot of Atrium’s parlor. Photo by Angie Webb.The Oliva Restaurant Group‘s newest concept, Atrium, opened on Jan. 31 in Atlanta’s Ponce City Market. From Founder Tal Baum, Executive Culinary Director Brandon Hughes and Director of Operations Josh Riddle, the full-service restaurant and bar will serve a modern American menu with European influence.
Smith Hanes Studio designed the space to include separate bistro and parlor spaces. The 1,200-square-foot cocktail lounge, the “parlor,” houses a bar featuring hand-painted tile by local artisan Charlotte Smith and a mural by Savannah-based artist Kipper Millsap while the 4,000-square-foot bistro area serves as the main dining area with large factory windows, floral installations by Atlanta-based floral artist Pinker Times and large pink banquettes.
Interior shot of Atrium’s bistro area. Photo by Angie Webb.Culinary Director Todd Immel, Executive Chef Cole Pate and Hughes have created a menu that will feature seasonal, vegetable-forward appetizers, crudo, pastas and larger entrees for sharing. Highlights include:
- Agnolotti with duck & celery root filling, smoked celery root and percorno
- Fluke with grapefruit, horseradish, créme fraîche and chive from the menu’s raw section
- Bistro Steak with roasted sunchokes, king oyster mushroom, coffee and pickled red onion
- Chocolate Torte with shortbread, coffee mousse, caramel gelée, cocoa nib utile and strawberries.
Beverage Director Demario Wallace offers cocktails, wine, beer, cider and zero-proof drinks for Bistro guests and a more extensive beverage menu for guests in the Parlor, drawing inspiration from international destinations.
