Ritz-Carlton Buckhead's The Dining Room
Atlanta, GA 30326
Phone: (404) 237-2700
- Price:
- $$$$
- Hours:
- Tue-Sat 6pm-9pm
Editorial Review for Ritz-Carlton Buckhead's The Dining Room – by Suzanne Wright and Curt Holman
The Scene
Special occasions are celebrated at the Dining Room amid luxe decor: tasteful silk upholstery, sconces and chandeliers, Frette linens and thick carpeting. Its posh, hushed ambiance is intact and the service is as impeccable as ever, with a half-dozen people ministering to your needs, replacing napkins each time you leave the table.
The Food
During his 11-year tenure, Guenter Seeger put the Dining Room's haute-Euro cuisine on the international map. Still superlative, the Buckhead Ritz ushers in a confident new chef, Arnaud Berthelier and a bubby young sommelier, Chatelle Grilhot. Plan on a three-hour dining experience and spring for the tasting menu which changes daily accompanied by a series of unique wine pairings. Expect palate-pleasing global influences (kaffir lime, vanilla bean), Southern homages (Georgia shrimp, Florida grouper) and startling but successful combinations, such as olive oil ice cream and cocoa bean soup for dessert.
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Insider Tips
Look GoodDon your fanciest attire--no jeans are allowed at this upscale establishment. Business or cocktail attire for both men and women will ensure you're appropriately adorned.
Save MoneyFor the same upscale elegance at a price that won't break the bank, try the hotel's Sunday brunch or High Tea offerings. You'll get a lighter fare that's also lighter on your wallet.
Know Before You GoMake sure you arrive on time for your reservation--it will only be held for 15 minutes.
User Reviews for Ritz-Carlton Buckhead's The Dining Room
11/29/2007 Posted by ian1979
Have been a couple of times with my family and everytime it has been a great experience. The food has been very good, menu has something for everyone. The service is awesome, they are always on top of things and ready to please you. Very romantic
Pros: Great service
02/20/2007 Posted by alanhotatl
I have been to the Dining Room several times before, and although it is certainly not inexpensive, I felt I always received amazing service and great food, along with elegant ambiance. The last item remains unchanged, but on a recent visit for Valentine's Evening dinner, I was extremely disappointed. First, prices were bumped up to $185 per person (without wine pairings - that was $85 more!) for this "special" menu and the number of courses was REDUCED! There was nothing special about the food choices. The nouvelle cuisine, so popular in the 80's, is foolishly still done here. The fois gras was not seared, but a terrine slice ("touchon"). So the quality was indistiguishable. The second course, halibut, was about a 2-ounce portion of good, although a bit salty, fish. Third course, the very good bison filet, was about a 3-ounce portion. I am still very hungry at this point. The last course was the largest, and when the dessert is a basic souffle and a very odd toasted marshmellow (which even the waiter described as "silly") you have to wonder what they are thinking. Perhaps that sugar, water, and eggs are cheaper than fresh fish and beef? Hmmm... In a town where you now have amazing new restaurants and old favorites, with one of the highest patron-to-restaurant ratios in the country, where you can buy amazing fresh foods (including excellent FRESH fois gras), you have to think the Ritz has lost its touch. People are certainly willing to pay a great deal of money for food, but the quality competition with more medium-priced venues is on! Beef suppliers (and supplies) are more generic - the Ritz doesn't get any more "prime" meat that many other upscale venues. And to spend 2 hours in a restaurant over 4 lean courses, pay $565 for dinner with two drinks, and leave hungry is ridiculous. Where did the quality and the value go? And the best part of dining there, the amazing sommelier, Chantelle, is now off getting her Master's. How this place misses her!
Pros: Atmosphere, good (though on this trip, not amazing) service
Cons: Food quantity, cost to quality ratio, absence of great sommelier
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