The Restaurant
Atlas opened in 2015 inside The St. Regis Atlanta on West Paces Ferry Road, developed by Atlanta restaurateur Gerry Klaskala together with Tavistock Group and conceived from the outset as Buckhead's case for a Michelin-level address before the inspectors ever crossed the Mason-Dixon line. The dining room reads more like a private gallery than a hotel restaurant: forty-eight seats arranged across a single floor under coffered ceilings, surrounded by a rotating selection of works from the Lewis Collection of Modern Masters — Picasso, Chagall, Léger, Hockney — installed at eye level on the velvet-paneled walls. The room is one of the most architecturally serious dining environments built in the American South in a generation, and the food is the operating reason it exists.
Under executive chef Freddy Money, who trained at three-star kitchens in France and Switzerland before joining Atlas in 2022, the menu runs as a seven- or twelve-course seasonal tasting alongside a tighter à la carte. The composition is rooted in classic American cuisine with European inflection and built on partnerships with more than a dozen single-source Georgia and Carolina farms: a tartare of Wagyu with caviar and crispy potato, a butter-poached Maine lobster with corn and sauce nantua, a slow-roasted duck breast with Georgia stone fruit and red-wine reduction, a Wagyu strip with bone-marrow potato and bordelaise, a brown-butter chocolate dessert that has become the kitchen's most-requested closing course. The tasting menu builds an arc; the à la carte allows precision.
The wine programme runs to about 1,200 labels organized in the classical hotel-restaurant tradition, with proper depth in Burgundy, Bordeaux first and second growth, Champagne, and Napa Cabernet, and a quiet but careful Loire and Northern Rhône section that signals the sommelier team is reading the modern programme as well as the heritage. Service is captain-led, paced at roughly two-and-a-half hours for the seven-course and three hours for the twelve-course, and the captains move through the room with the kind of practiced restraint that the format requires. Atlas earned its first Michelin star in 2023 and retained it in both 2024 and 2025 — the only Buckhead room to do so, and the address that the rest of Atlanta's fine-dining floor is now measured against.
Why This Is Buckhead’s Impress Clients Pick
Atlas is the room that closes Buckhead's most important meetings because every architectural decision in the dining room serves the host. The Lewis Collection on the walls is a permanent conversation that requires no introduction — a client mentions a Picasso and the meeting tips into the relaxed second half without effort. The forty-eight-seat capacity means the captains know the table's name on arrival and pace the menu around the meeting's tempo, not the kitchen's. The wine programme allows a careful Burgundy gesture that signals taste without ostentation. And the Michelin credential is the operating leverage of the choice: a client flying into Hartsfield-Jackson for a Buckhead meeting understands on arrival that the host treats the visit as material. There is no other Atlanta address that delivers this combination of credential, room, and service in a single seating.
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