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Saturday
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Sunday
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Inside Look: The Sun Dial Restaurant

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Sun Dial- seating

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

Sun Dial- Duck ravioli

Pan-seared halibut served over crab-stuffed acorn squash kohlrabi and herbed béchamel

Sun Dial- Halibut

Chef Jason recommended the upgraded southern classic pork chop with corn pudding, potlicker kale and maple-garlic jus

Sun Dial- Pork

Balsamic braised short rib with potato puree, tuscan kale and horseradish espuma

Sun Dial- Prime Rib

Hazelnut caramel crunch with chocolate ganache, caramel mousse and hazelnut cream

Sun Dial- dessert

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.

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