Park 75

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Meals with Megan

Joined 4 years ago

THEREâ??S A SLICE OF HEAVEN AT PARK 75. Ascending the grand stairs at the elegant Four Seasons Hotel is like walking up to heaven’s pearly gates, or as close to heaven as we have in Atlanta’s culinary world. Once at the top of the stairs, you are at the playground of Chef Robert Gerstenecker- Park 75, and what a playground he has developed in this ultra-chic setting. There is no other eatery in Atlanta that can boast that they farm their own herbs, vegetables, and honey on-site, yes honey. On the fifth floor, Park 75 has set up its own garden and apiary bringing a new buzz to the meaning to “farm to table”. It’s quite apparent that there is nothing timid about Park 75 as it’s built around the concept of eliciting the thrill of being awed making it quite easy to settle in and be swept away.

The culinary team at Park 75 with its talented mixologists seems to be constantly searching for ways to take the art of creating exciting cocktails to a new level. These days, most will agree that bourbon is at the center of worldwide curiosity. At Park 75, they decided to experiment with small batch bourbons by placing them in 5 liter oak barrels for an additional 30 days. The result was the whiskey further relaxed, smoothing out any edges while bringing forth additional nuances that roll over the palate giving a luscious mouth feel. The Park 75 Signature Barrel Manhattan currently features 8 year-old Basil Hayden’s with Noilly Prat Rouge Vermouth and a specially prepared “drunken cherry”. The bartending skills really came to the forefront when given a challenge – create a beverage using only ingredients within 100 miles of Park 75. Hence the Appalachian Moonshiner was born. After a few sips of this intriguing potion of the southland, if you yelp a “Yee-Haw” it’s understandable, as this cocktail seems to remove rather quickly any inhibitions.

When it comes to the foods at Park 75, Chef Gerstenecker’s philosophy is to use the freshest ingredients of the highest quality allowing their flavors and textures to express themselves through creative cooking techniques. The Charcuterie Board is an array to delectable teases, which may include juniper berry cured pork lonzino, citrus duck prosciutto, pickled vegetables, and a zesty mustard, all made in house. If this doesn’t get those lazy taste buds awakened, then there is an array of spectacular small plates and that certainly will. The one that will steal the heart is the Pork Belly. Served with freshly made roasted corn blin and a scrumptious chowchow is the pork belly that’s given that “things that dreams are made of” flavor after 3 hours of braising in an aromatic stock then finished with a light smoke of apple wood. To seal in that wow sensation, a sorghum vinaigrette is drizzled over the pork morsels giving it a most vibrant savory character.

It is obvious that Chef Gerstenecker loves to grill. The prime grade steak offerings are seasoned perfectly with Park 75’s special herb seasoning salt then grilled at 800 degrees over a pecan wood fire giving the charred meat a mouth-watering nutty smoky flavor. What really will make the taste buds go totally wild is the Park 75 steak sauce whose special ingredient is Coca-Cola, bringing a touch of ATL to these juicy western aged meats. Of the fish, do not miss the Bronzini if it is available. This moist, mild flavored Mediterranean Sea Bass has a touch of smoke and a subtle crunch from the seared crisp skin. The real thrill of the grill is Park 75’s rare cuts program, which highlights unusual cuts of meats not found elsewhere. This offering is not on the menu, so you have to be in the know. Whatever the featured cut is you won’t regret the euphoric pleasure of the experience. After that last bite, realization sets in that you had just experienced one of the best meals ever, and that feeling of being totally awed feels really nice, just maybe Park 75 is a slice of heaven, so why wait to get there?

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neatomosquito

Joined 8 years ago

Outstanding, Just Outstanding. Been going to Park 75 for three years and have watched the chef, Robert Gerstenecker slowly turn Park 75 into anything but a hotel restaurant. The "farm to table" approach is in play here with the "farm" thriving on the 5th floor of the hotel. Even have their own bees!!!! There's also an exciting new menu. Notched up the prices on the main course but also added some wonderful small dishes that are very reasonable and included a cheese selection.

So what about the food? Delicious!!! Have had the best food that I've had anywhere in the city. I guess what I'm saying is that this place is the whole package. Smart chef, great food, good service, elegant surrounds. Just a great dining experience. Oh, make sure that you get on the e-mail list. He has take-out on Friday nights during the summer and all sorts of amazing offers and ideas!!! Unbelievable!!!

Final word. This chef and this restaurant rival any top name restaurant in this city. It’s high time he gets the credit. Really!!!