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“I get a lot of inspiration from commercial projects,” says interior designer Carole Carter Malloy. “I’m drawn to masculine textures like brick, steel, glass, and wood.” So, when she was finishing her raw-space apartment on the 15th floor of the St. Regis in 2018, she kept coming back to places like Ponce City Market, Barcelona Wine Bar, and Sid and Ann Mashburn’s stores.
The Mandarin Oriental closed $20 million in sales last year, while the Ritz-Carlton sold 129 units in two and a half years. The St. Regis has chalked “historic” sales, and 1065 Midtown, the apartments above the Loews Atlanta Hotel, are selling almost as fast as they’re converted into condos.
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.
Atlas—the highly anticipated restaurant backed by consulting chef Gerry Klaskala and investor the Tavistock Group—will open January 26 in the St. Regis Hotel. Replacing Paces 88, Atlas will offer a classic American menu with European influences and a seasonal focus. Christopher Grossman, previously of the French Laundry, is the chef de cuisine.
With the opening of Buckhead Atlanta and Alpharetta’s Avalon last year, our city saw an influx of restaurants from other markets (Oak Steakhouse, Thirteen Pies, and Le Bilboquet, to name a few). This year, however, numerous local names will expand further across the city. Here are the fifteen most anticipated restaurants for 2015.
Walking through the construction site at the St. Regis Atlanta—a mess of concrete and dust that will soon be transformed into upscale American restaurant Atlas—you can tell consulting chef and restaurateur Gerry Klaskala is excited. He practically skips around the room, painting a vivid picture of the space, which he describes as having a modern country club vibe.