The Dining Room at the Ritz-Carlton, Buckhead reopens for Valentine’s weekend

The acclaimed restaurant’s former space will host a pop-up

4 Comments

The Dining Room at the Ritz-Carlton, Buckhead, once the only restaurant in the Southeast to receive the prestigious Mobil Five Star Award, is reopening for a Valentine’s pop-up February 14 through February 16.

The Dining Room—which had been home to renowned chefs including Guenter Seeger, Joel Antunes and Arnaud Berthelier—closed in October 2009, citing high costs and a changing economy. Now, Ritz-Carlton executive chef Franck Steigerwald is opening the room for three days only. He’s serving a four-course seated dinner with optional wine pairings from 5:30 p.m. to 9:30 p.m.

The menu includes warm Maine lobster salad, wild mushroom risotto with robiola cheese and truffle oil, seared veal loin, and petit fours. The cost is $99 per person (excluding tax and gratuity), plus $65 for wine pairings.

“I have been asked by many of our loyal customers if the Dining Room would be re-opened, since they have such wonderful, fond memories of experiencing it,” said Erwin Schinnerl, general manager of the Ritz-Carlton, Buckhead. “This pop-up concept allows us to have a limited engagement for the three-day period over Valentine’s and fulfill a need and desire of many of our guests.”

The Menu:

Amuse Bouche

First Course

Warm Maine lobster salad, organic petite lettuce, fresh basil,
verjus and raspberry vinaigrette, beurre blanc

Marbré of foie gras and asparagus, port wine jelly, black pepper, poached apple

Bélon oyster, cauliflower cream and caviar

Beef tartar with black truffle, quail egg, aged parmesan and baby mache

Second Course

Hand-cut tagliatelle, West Coast sea urchin and piment d’espelette

Hand-rolled potato and ricotta gnocchi, squab breast with lavender sauce, confit turnips

Wild mushroom risotto with robiola cheese and white truffle oil

Entree

Hay-smoked European turbot ”maestro style,” crushed fingerling potato in Sicilian olive oil, pearl onions and port wine sauce

Crispy Mediterranean sea bass, tomato compote with fresh herbs, preserved lemon sauce

Beef rossini 2013, potato mousseline, madeira Sauce

Seared veal loin, brown butter, osso bucco ravioli
fennel-dusted sweet bread, sauternes sauce

Dessert

Selection of desserts

Petit fours and mignardises

Related Content

Comments

  1. susan 30AEATS

    January 17, 2013 at 9:26 pm

    I have been eating and staying at RCB since Gunter Seeger days, but after our last visit to the club level and to the dining room where the food was cold, tasteless, and the service was terrible, we vowed to never go back. I am thrilled to see changes being made as I now travel to Atlanta often on business, and because we have a son at Tech.

  2. Sandra

    January 17, 2013 at 10:57 pm

    It broke my heart when I discovered the Ritz-Carlton Buckhead had been remodeled to “bring it up to date” and found that all of the beautiful antiques had been removed, The Bar, where I got married, is now a conference room, was the end of it for me. What were they thinking? Now they are just another hotel and restaurant.

    Pop up meals are fine, but they lost their individuality trying to be like every other chain out there. Even afternoon tea is now a buffet, not the individual tea service that made it so special.

    1. johnatl

      January 18, 2013 at 3:29 am

      Sandra, sadly this is all due to Marriott liking uniformity as often as possible. It’s a damn shame, but it is the new reality.

  3. Sandra

    January 19, 2013 at 9:24 pm

    My husband and I loved going to this restaurant. It was an elegant setting, the service was impeccable and the food first class. Because of the expense, we didn’t go that often; maybe once or twice a year on a special ocassion. I guess that’s why it closed. Not enough business on a regular basis. Same story as the restaurants Joel and Seegers that closed. I’m beginning to think Atlantans don’t like French cooking. Let’s hope that the Ritz will do more of these three days stints and maybe even open again on a full time basis. It was nice to have a Mobil 5 Star Restaurant in our city.