Atlas at the St. Regis in Atlanta

Atlas at the St. Regis in Atlanta

4 Hotels Fit for Foodies

Despite the plethora of amazing lodging options in Atlanta, few hotels boast restaurants that are worth a visit if you’re not actually staying there. That's changing, though, as hotels seek to create exceptional experiences for guests.

These four area hotels are great places to stay for foodies, and excellent dining destinations on their own.

Cake at Atlas in Atlanta
Cake at Atlas in Atlanta

St. Regis Atlanta 

Atlanta restaurateur Gerry Klaskala opened his third restaurant, Atlas, on the second floor of the St. Regis Hotel in Buckhead, which is pretty revolutionary in Atlanta’s hotel dining scene. Diners can expect the same great farm-fresh fare, only this time, Klaskala, who also owns Canoe and Aria, opted for a hotel location.

Polaris at the Hyatt Regency in Atlanta
Polaris at the Hyatt Regency in Atlanta

Hyatt Regency

Though the Hyatt Regency's Polaris is best for pre- and post-meal bites and cocktails (think small plates chock-full of produce from the hotel's rooftop garden and apiary), this swanky rooftop hotspot (you’ll likely recognize the iconic blue dome, which has been spinning since 1967) is a destination restaurant if there ever was one.

Southern Art & Bourbon Bar
Southern Art & Bourbon Bar

Intercontinental Buckhead

Many celebrity chefs have opened restaurants Atlanta — Tom Colicchio, Emeril Lagasse and Jean-Georges Vongerichten, to name a few — but only one has endured: Art Smith, former personal chef to Oprah Winfrey. His concept, Southern Art, takes up residence at the InterContinental Buckhead, complete with an artisan ham-and-charcuterie bar, vintage pie table and lively Bourbon bar with 70-plus varieties.

Nikolai's Roof
Nikolai's Roof

Hilton Downtown

After a million dollar renovation, Nikolai’s Roof, the elegant American-meets-Russian hideaway situated on the 30th-floor of the Hilton Downtown, reopened to great fanfare. Floor-to-ceiling windows revealing postcard-worthy views are the perfect complement to dishes like red beet and beef borscht consommé, lamb chops with brown butter salsify and grand marnier soufflé.

Published: March 2019