Tag: Gerry Klaskala

Restaurants are scrappy and innovative—and overwhelmed. It’s going to take all of us pitching in to help them rebound.

Whether the date night in question is prom, an anniversary, an engagement, or some less monumental event, Aria is up to the occasion.

The best table in all of Atlanta is on the covered patio overlooking Canoe’s lush gardens and the languid Chattahoochee.

Starting today, Atlas's redesigned library and bar will offer a new menu and a more casual dining experience. Those sections of the restaurant even have a new name: the Tavern at Atlas.

Aria has ditched its stark white-on-white color scheme. Chef Gerry Klaskala is also testing out a new menu format, eschewing appetizer, entree, and dessert sections for vegetables, meat, and seafood.

This month marks 20 years of riverfront dining at Canoe, the beloved Vinings restaurant that opened in 1995 under the direction of chef Gerry Klaskala and business partners Ron San Martin and George McKerrow (who is also the founder of LongHorn Steakhouse and Ted’s Montana Grill).

Gerry Klaskala discusses art, how Atlanta has changed, and the worst culinary trend he's seen in his 45-year career.

That head painted in oil, hung against lacquered wood-paneled walls, doesn’t just look like a Francis Bacon or a Lucian Freud—it is a Bacon or a Freud.

As restaurant concepts go, the one behind Atlas in Buckhead’s hyper-upscale St. Regis Hotel is a bold gamble. In addition to a $5 million design overhaul of the dining room—courtesy of the ubiquitous Johnson Studio—and an open kitchen whose consulting chef is Atlanta culinary icon Gerry Klaskala, Atlas boasts 23 museum-worthy paintings and drawings from one of the world’s foremost private art collections.

Under the keen eye of veteran restaurateur Gerry Klaskala (of Aria), who served as consulting chef to this modern beauty inside the St. Regis Atlanta Hotel, Atlas is off to an impressive start. Beautifully landscaped dishes, spectacular art from the likes of Picasso and Chagall, respectful service, and a serious wine list come together without a hint of stuffiness.