"With its machine-like precision in execution, the team also knows how to stop and smile. You'll see it in the winking face on a stuffed cracker, the nostalgia in green eggs and ham, or the cheeky lettering on a tomato salad that reads, "just eat me." While many of the city's top restaurants are serving abundant duck, Atlas is betting on the humble pigeon."
"In its many iterations, squab leg comes glazed in sweet tamarind, with foot intact; the neck is stuffed with sausage and pistachios and served with the head. It's English hunting season on a plate, done with finesse, and just enough irreverence. The pigeon on the chef's tasting menu. The latest preparation is a blood sausage-stuffed squab leg, with huckleberries and pistachios. The salmon is also a work of art."
Atlas operates as a fine-dining destination in Atlanta that pairs machine-like execution with playful, nostalgic presentation. The menu emphasizes pigeon/squab in multiple creative preparations, including tamarind-glazed leg with foot intact and a sausage- and pistachio-stuffed neck served with the head. The tasting menu highlights a blood sausage-stuffed squab leg with huckleberries and pistachios alongside artful seafood such as salmon and langoustine. The beverage program features a deep wine library, rare Madeira dating to 1890, and recommended wine pairings. Reservations by the open kitchen and the cheese and tavern menus are recommended.
Read at Eater Atlanta
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