ATLANTA

O-KU SUSHI ATLANTA

O-Ku Atlanta provides a fresh and innovative take on traditional Japanese sushi and cuisine. Led by executive chef Jordan Smith, O-Ku’s menu is comprised of signature starters, contemporary Japanese entrees and seasonal traditional sushi that reflect the uniquely designed space. The Midtown restaurant offers rare and unique dining options along with traditional sashimi and specialty rolls, sourcing seafood from the finest fish markets in Tokyo and Hawaii alongside local and seasonal ingredients.

OAK STEAKHOUSE AVALON

Inspired by its sister restaurant, Oak Steakhouse in Charleston, S.C., Oak Steakhouse Atlanta offers a not-your-father’s steakhouse experience in the heart of Alpharetta’s Avalon. On the menu, outstanding steakhouse classics are juxtaposed with contemporary small plates and entrées – offered for lunch, dinner and Sunday brunch – developed by executive chef Stuart Rogers. A hospitality-driven team, in both the kitchen and the dining room, recognizes the art and tradition of sharing a meal, and the restaurant’s modern interior design sets the stage for an unforgettable dining experience.

COLLETTA

The Macintosh is where Chef-Owner Jeremiah Bacon, a five-time James Beard semifinalist, merge their exceptional technique-driven fare with locally sourced ingredients for a modern American experience. The menu, which changes daily, is rooted in the South, relying on the bounty of the Lowcountry’s farms and waterways to inspire unique items like Mark Marhefka’s seared grouper, a seasonal gnudi and stuffed Manchester Farm quail.

DONETTO

Named after the largest Chianina bull ever recorded in history, Donetto is a celebration of Italy’s Tuscan region with a menu featuring imaginative takes on traditional Tuscan fare. Located in Atlanta’s Stockyards development, Donetto offers an urban Italian menu comprised of heavy meats, house-made pastas and small plates for sharing, as well as an impressive beverage program including a vast selection of Italian wines, craft beers, Amaro, Italian sodas, Negroni on tap and spirit-free options.

TINY LOU’S

Nestled within the walls of Atlanta’s Hotel Clermont lies Tiny Lou’s, a 100-seat swinging French-American brasserie presenting a playful approach to French favorites paired with Southern flare, unparalleled décor and a Francophile-approved wine list. Led by executive chef Jeb Aldrich, Tiny Lou’s is one of four food and beverage destinations on the property. In addition to the French remix, Aldrich and director of restaurants Nick Hassiotis also oversee food and beverage for the hotel’s lobby cafe, bar and the iconic rooftop space – complete with AstroTurf, a rum-focused bar menu, boundless views of the city and all the backyard-BBQ feels.