Courtesy of Smith Hanes Studio
In 2015, Bar Margot opened at the Four Seasons Hotel Atlanta. Backed by Ford Fry, it attempted to launch a hotel restaurant as a destination for locals, rather than an eatery where out-of-towners dine out of necessity. Nearly a decade later, Fry is no longer associated with the project, and Bar Margot is best known as a happy hour spot. But the Four Seasons wanted more.
The upscale hotel chain recently hired executive chef Jon Novak (formerly of Tiny Lou’s and Hotel Clermont) to work under food and beverage director Mathieu Bruno and establish a full-scale restaurant directly across from Bar Margot. Called Brasserie Margot, the breakfast, lunch, and dinner spot will offer a modern take on French cuisine. It will work hand-in-hand with Bar Margot, with the latter serving as a “waiting room” of sorts. “I hope diners will stop in and let us tantalize their palate with a caviar bite and a cocktail before dinner next door,” Novak says.
Opening December 9, Brasserie Margot will serve an elevated menu of French favorites, including foie gras, Nicoise salad, steak frites, and croque madame. Cotes de boeuf and bouillabaisse come in large portions designed for sharing. Novak plans to change the menu to promote seasonality approximately six times per year.
Photo by Kathryn McCrary
Photo by Kathryn McCrary
Photo by Kathryn McCrary
There will be “very little” overlap on the menus of Bar Margot and Brasserie Margot. “I’m not someone who wants to repeat myself,” Novak says. “I’m always trying to push the folds of what’s new and what we can do.” One exception is French onion soup, which will be available at both Brasserie Margot and Bar Margot. “People just love it,” he explains.
Though the wine lists will be similar—think female-owned vineyards and sustainable French producers—Brasserie Margot’s by-the-glass offerings will be more targeted to pair with the food. Plus, the Brasserie will offer its own signature cocktails, such as the Louvre Sour, which features an Instagrammable image of the Mona Lisa, and the Clay Pot Negroni, served smoking for drama’s sake.
Photo by Kathryn McCrary
Executive pastry chef Eric Snow (formerly of Atlas) is creating the bread and pastry programs. Expect grab-and-go bakery items, such as croissants and danishes, for breakfast (as well as full-service menu options), and at dinner, a baguette made from a green apple starter served with Banner Butter. Desserts include millefeuille, chocolate souffle, a seasonal fruit tart, and creme brûlée topped with glow-in-the-dark cotton candy.
Photo by Kathryn McCrary
Designed by Smith Hanes Studio, the 65-seat space boasts sophistication with a dose of whimsy. There’s a deep color palette with rich wood accents and hints of gold. Plush banquettes offer comfort, while moody lighting adds sultriness to the atmosphere. Add to that a soundtrack with French influences and “sultry, playful, and high-spirited tracks.”
“This place makes me feel like anything possible,” Novak says.
Courtesy of Smith Hanes Studio
