Photo by Adam Goldberg
The first major project in the ambitious Centennial Yards district downtown is now open. Adjacent to Mercedes-Benz Stadium and State Farm Arena with 292 rooms, a Southern-French restaurant, and a cocktail-forward bar program, Hotel Phoenix stands as a symbol of the city’s ongoing reinvention. Part of the Preferred Hotels Resorts L.V.X collection, it’s larger than a traditional boutique hotel while maintaining personal touches.
“We are going to be the beacon of Atlanta’s next downtown,” general manager Martin Wormull. says “We are directly connected to Atlanta’s identity with the fact that we’re at Mile Zero post of the original Western & Atlantic Railroad. This is where the railway Terminus used to stand.“
“Our name fits nicely with the fact that Atlanta is continuously developing, reinventing itself,” he continues.
Throughout the hotel’s 18 floors, the design pays homage to Atlanta’s railroad legacy, with lighting and mosaics inspired by railway tracks and platforms. Don’t expect cheesy though; the design is modern industrial with a palette of earth tones.
Photo by Adam Goldberg
In addition to traditional hotel rooms with 400-thread-count sheets, there are 15 suites and a luxury penthouse with floor-to-ceiling views. An 8,000-square-foot ballroom will host events, while a still-in-the-works pool deck and lawn on the third floor will provide a tranquil space for guests to socialize. The fitness center offers state-of-the-art equipment such as Peloton bikes.
Art plays a major role in the hotel. Curated by Matthew Whitaker, the majority of the 40 pieces is from local and regional artists. The focal piece, however, is a hanging sculpture in the lobby created by Dutch artist Peter Gentenaar.
Courtesy of Hotel Phoenix
Other small touches designed to deliver a distinctly Atlanta experience included a mini bar program featuring products from our sister cities. There is chocolate from Belgium and chips from Greece, among other delicacies. A partnership with Meals on Wheels promises a portion of every dollar spent on select items supports feeding seniors in need.
Hotel Phoenix is not just for visitors; its ground floor is open to the public with a coffee bar, cocktail bar called Bar Z, and full-service restaurant named Zephyr. Led by executive chef Carelys Vazquez, formerly of Forth, Zephyr offers breakfast, lunch, and dinner, as well as weekend brunch. Breads and pastries are made in house, and the meals feature a mix of Southern cooking with French technique. Menu items include spicy fried chicken with yellow stone-ground grits, collard greens, and pickled vegetables, shrimp biscuits with avocado and maple syrup, and endive salad with smoked chicken, green apple, and whole grain mustard.
Photo by Andy Lee
Photo by Andy Lee
Mixologist Thandi Walton’s drinks are available in the restaurant, as well as at the 32-seat Bar Z. The wine list skews international while emphasizing champagne. She describes the mocktails and cocktails as “playful but polished,” inspired by her native Zimbabwe. “You’ll taste tea, herbs, and spice, as those are the flavors that shaped me,” she says. “They’re comforting, but they’re also expressive. They tell stories without having to say too much.”
Beverages include the Iron Horse Blossom—peach blossom tea infused with cognac, mixed with ginger, honey-lemon, bitters, and a touch of bubbles. There’s also a zero-proof Hibiscus Margarita, a Boozy New Sazerac, and a Boxcar Burn.
Photo by Adam Goldberg
Photo by Andy Lee
“Once we open the pool deck, we’re going to grow our own herbs to put in cocktails—mint for mojitos, lots of basil,” Wormall adds. “We hope to provide focused Southern hospitality—a warm welcome, a great experience, a fond farewell, and an invitation to return.”
