A Whirlwind of European Food and Tropical Flair At Atlanta's New Atrium Restaurant
You will be transported inside this restaurant.
Tal Baum wants you to feel transported by his restaurant Atrium, which opened at the end of January in Ponce City Market, adding a lush enclave to an otherwise chaotic marketplace.
In the last two years, we've all been looking for something that feels different, an experience that will make us forget what's going on today, and just put a smile on our faces when we go out. Baum says that's what was intended.
Having opened Bellina Alimentari on the other side of Ponce City Market in 2015, Baum is not new to Ponce City Market. She knew she had to have the opportunity to take over Jonathan Waxman's Brezza Cucina when it first presented itself to her.
Smith Hanes Studio transformed a 1,200-square-foot parlor with bar and lounge seating into a vibrant space after previously transforming an industrial and minimalist space. A stunning mural of multicolored herons painted by Savannah-based artist Kipper Millsap stands out against the pink banquettes, poufs, and walls.
In the end, we all fell in love with this blue heron sketch and decided to do it. It was so freeing and liberating that the whole process just felt natural," says Baum.
In the parlor, Charlotte Smith's handcrafted tiles form an emerald green bar. With 4,200 square feet of dining space and curved banquettes in jewel tones, the once white interior has been transformed into a soft sage interior filled with curved banquettes. As it once peeked into nearby Williams-Sonoma and the market, drapes with palm fronds line the windows. The pink grass and Spanish moss riff on the tropical aesthetic with the large hanging arrangements made of dried foliage created by Pinker Times.
In order to create a space that is whimsical, changing, and magical, we wanted to take you on a journey, allowing you to become a part of our story, and provide you with an experience that is different, engaging, and fun.
Baum, along with her culinary team, Brandon Hughes, Todd Immel, and Cole Pate, decided not to limit the menu to just one cuisine type when planning the menu. In her other restaurants, she serves Israeli and Italian food, but here, she says, there are no boundaries.
The foods we enjoy eating are comforting, seasonal, light, and make you feel good.
One of her personal favorites is the chicken, which is more broadly European in flavor.
Baum recommends the duck-stuffed agnolotti as well as the crudo section, which he thinks is perfect for people who visit just for drinks. The smoked potato puree, mashed potatoes, celery and jus are served with the dish.
A variety of punches, seasonal drinks, classics, zero-proof options, and zero-proof options are available on the parlor's own menu, created by beverage director Demario Wallace. In addition to the matcha colada with rum, matcha, coconut, pineapple, and lime, the tableside martini is one of the best drinks on the menu.
Taking on this project allowed Baum to renew her connection with her architectural roots before becoming a restaurant mogul.
“I have been passionate about it for more than I know. It definitely shows in our approach to construction and attention to details,” Baum says. Everything must be perfect. It's not just about the food, it's not just about the décor. It's about the whole experience.
