USA | Four Seasons Hotel Atlanta will officially open its latest culinary addition, Brasserie Margot, expected to open during December 2024.
Four Seasons Hotel Atlanta has unveiled its latest culinary addition, Brasserie Margot, opening in December 2024. Designed to captivate guests with approachable, modern French cuisine and swoon-worthy cocktails, this intimately chic brasserie blends innovative culinary techniques, a charismatic mid-century aesthetic, and exceptional service for unparalleled dining in the heart of Midtown Atlanta.
"Brasserie Margot brings the charm and refinement of a modern Parisian brasserie to life, infused with Atlanta’s ever-evolving energy," said Nancy Chacon, General Manager of Four Seasons Hotel Atlanta.
"Our aim is to create a welcoming space where locals and visitors alike can gather and feel at home while enjoying incredible food, drinks, and service - a true destination for memorable dining.”
At the helm of the kitchen is Executive Chef Jon Novak, whose wealth of experience spans globally renowned kitchens, including Michelin-starred destinations and critically acclaimed Tiny Lou’s in Atlanta. At the heart of his approach is working closely with trusted local purveyors and producers to source fresh, seasonal and distinctive ingredients that shape the menu.
"I like to think I bring a certain colour and mix to the menu - a blend of a worldly traveller’s perspective with a deep respect for traditional French cooking. You'll find dishes that might look classic on paper, but when they arrive, there’s a 360-degree flip - a modern elevation that still holds true to the essence of these traditional specialties," shared Novak.
"It’s all about surprising diners in ways they didn’t see coming."
Guests can expect to find classic French staples such as steak frites, bouillabaisse, and foie gras, elevated with Novak’s unique perspective and inspired by techniques from the past, reimagined for today’s palate. The result is a culinary journey that invites exploration of multiple courses, leaving diners feeling satisfied but not weighed down.
Complementing Novak’s culinary vision is the artistry of Executive Pastry Chef Eric Snow. With a distinguished career that includes celebrated establishments such as Atlas and The Garden Room, Snow infuses precision and imagination into Brasserie Margot’s in-house bread and pastry program. Highlights include house-made baguettes made with a green apple starter and served with locally sourced, French-style butter from Banner Butter.
Mornings introduce a grab-and-go bakery featuring croissants, danishes, and artisanal coffees brewed with a bespoke blend from local purveyor Rev Coffee Roaster, as the jewel-box bar transforms into a delightful coffee counter. In a nod to classic French dining, tableside dessert experiences offer a theatrical finale: Crêpes Suzette flambéed with Grand Marnier - a cherished indulgence, and just one of several distinctively delicious interactive moments at the brasserie.
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