Rosé Bistro & Champagne Bar at Atlantic Station plans to offer Parisian and Southern specialties

The restaurant targets an April opening

Sautéed calamari and prosecco

Courtesy of Rose Bistro

When Paris native Sam Djomo Jr. visited Atlantic Station a few years ago, he was impressed with the pedestrian-friendly vibe. “The atmosphere reminded me a little bit of Paris,” he says. When the former Land of a Thousand Hills space there became available, he snagged it.

“I love the energy—it’s like its own neighborhood,” he says.

Come April, Djomo will open Rosé Bistro & Champagne Bar, serving both Parisian and Southern specialties. Want a croissant with your shrimp and grits? How about a croque madame while your dining partner enjoys some “exotic Southern chicken” (Cajun-spiced chicken breast in white butter sauce)? Small plates include escargot and tuna tartare, as well as charred okra and spinach dip. The mussels mariniere and shrimp cocktail from the raw bar contrast sharply with entrees like linguini with turkey meatballs. For brunch, choose between a bagel-and-lox sandwich, chocolate beignets, eggs Florentine, and fried chicken and waffles.

Pair a Rose garden salad with a glass of rose.

Courtesy of Rose Bistro

“Exotic” Southern chicken

The beverage menu is more focused: champagne-based cocktails and flights. The signature drink is rosé-champagne punch—a fruit mix of brandy, Cointreau, orange rind, pineapple, mint, strawberry, and rosé. Traditional cocktails like the French 75 and a Grand Royal will also be available. Expect a concise list of imported, domestic, and local beers, too.

At 1,700 square feet, the space is cozy with sofas to give it a “lounge-y” feel, Djomo says. In additional to traditional tables, there’s a large booth that seats up to eight people, and a bar area with high-tops for first-come-first-serve seating. There’s a custom-made wine cellar, floral accents, and touches of rose (the color).

Djomo says the highlight of the restaurant is the 40-seat patio. “Like at a typical Parisian bistro, you want to see outdoor seating,” he says. “We have a motorized awning to allow in sunlight—or block the rain.”

Cheese board
Escargot bourguignon