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Located in the 5th tallest hotel in the southeast lies the Sun Dial restaurant. It is worth the 73-story elevator ride that feels more like an airplane takeoff! Chef Jason Starnes has taken over the kitchen with a breath of fresh, local flavor.
He takes his passion to the next level with added eccentricities like fig preserves made at his parents’ farm, stories tied to each dish and a respect for his fellow chefs. I enjoyed a tasting of some of Chef Starnes specialties that can serve as a guide to his menu.
Don’t wait for the next “big night out” to venture to Sun Dial- the spectacular dinnertime sunset won’t last all winter….
Seasonal duck ravioli with green pea drizzle, duck bacon, a slow-poached egg and basil
Pan-seared halibut served over crab-stuffed acorn squash kohlrabi and herbed béchamel
Chef Jason recommended the upgraded southern classic pork chop with corn pudding, potlicker kale and maple-garlic jus
Balsamic braised short rib with potato puree, tuscan kale and horseradish espuma
Hazelnut caramel crunch with chocolate ganache, caramel mousse and hazelnut cream
After this beautiful tasting, my recommendations are:
1) Reserve a seat by the window
2) Try the She- crab soup for an appetizer with a pretty presentation
3) The pork tasted like southern charm- great choice for dinner!
4) The Sun Dial is also open for brunch if you’re interested in unbelievable views of the city-scape.
5) The strawberry hand pies were a dainty and delicious dessert option to top off this meal…although eaten too quickly to capture.