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A picturesque six-room Midtown cottage inside of which the, well, atmosphere is always warm and breezy. Atmosphere offers a mélange of décor and dishes. Atmosphere pairs the provincial with a pinch of influences derived from France’s many colonies – Caribbean to Moroccan. Much the way the whole colonising thing didn’t quite maintain stability, not all flavour combos settle. But the restaurant certainly embodies – and attracts – a variety of characters romantic and rousing. Certainly a conversation-piece setting equally good for a genial glass of wine.
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Though facing a shopping mall, Brasserie Le Coze is more Montmarte. Like a scene out of Amélie, this restaurant exudes quaint charm. Yet there is a polish to the glass, leather and tile interior, as well as the service. With a pedigree passed down from New York’s Le Bernardin and a pan- Asian influence, the food is eccentric but grounded. Presentation and flavour is uncluttered. An impressive span of seafood remains the hallmark, anchored by renowned roasted skate wing. Weeknights 5:30-7 pm a $15 prix fixe menu draws droves, as do annual events such as Bastille Day and Beaujolais release parties.
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The kitchen from which Joël Antunes and Günther Seeger – two of Atlanta’s most lauded chefs – embarked on their own deservingly touted ventures, the Dining Room at the posh Ritz-Carlton continues to exemplify deft execution under Chef Bruno Ménard. With his past at Osaka, Japan’s Ritz, Ménard equally emphasises tastes for fatty tuna belly and fattened duck liver. Impeccably selected cheese and wine can be suited to fit. The venerable establishment’s luxe ministrations come at a premium, however. Consider weekend brunch or High Tea as a more affordable indulgence.
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As envisioned by five-star/five-diamond associated chef Joël Antunes, Antunes’ [name]sake restaurant reorients French cuisine in much the way it is decorated: paring natural elements, multi-layered accents and sleek lines into a soft ambiance where the new beckons inviting. Though the space is intimate and would suggest overlapping conversations, there is a hushed awe that accompanies the dining experience. As renowned as the food is the precedent-setting opulence of the bar, accompanied by an omnipotent sommelier exceeding standards. Seasonal prix fixe menus, as well as gourmet to-go at the adjoined patisserie, also anyone to celebrate the nationally acknowledged innovations. Private rooms invite power plays.
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What (five) star (and diamond) chef Guenter Seeger does is described as 'modern classical’ cuisine, and the concept extends to the restaurant bearing his [name], as well. An unassuming cottage of brick, marble and rosy wood houses an intimate dining room through which formal bordering on snooty servers circulate. Food is served as precision prix fixe in small bites to savor as if sips of the most subtle of wines. Seasonal ingredients building on a French foundation are paired to help distinguish as well as redefine each other’s clarity.
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