12/23/08

personal service, wonderful experience

by lautumnh

we live in atlanta, but my husband and i checked into the four seasons in midtown for a weekend getaway. we ate at park 75 for dinner and lunch. we had dinner there on friday night and there weren't many others there. the service was wonderful. they personalized our menus, served us complimentary champagne, and the chef came out to meet us. the food was rich but very delicious. they surprised us with a plate of special desserts, including chocolate covered strawberries and other mini treats. it was very special. we had lunch there the next day in the atrium. it was also very good.

• Pros: service, food, ambiance

12/10/07

Best Brunch Ever!

by cufoodie

Park 75 has the most amazing Sunday Brunch ever. We had the five course breakfast/brunch tasting menu and it was beyond any brunch I've experienced. The food was perfect and the service was spot on. My family was visiting from out-of-town and after a weekend of great restaurants, Park 75 was their favorite. Valet at the hotel because they will validate your parking. I cannot wait to go back to dinner. You have to try the brunch, but if it is any indication, lunch and dinner will be something else.

• Pros: Perfect food and service
• Cons: can't think of any

09/06/07

best dining experience that I've had in ages

by kjones71

My first experience with Park 75 was while taking advantage of midtown restaurant week. Since the restaurant is in the Four Seasons Hotel, I was expecting a very formal restaurant with white table cloths and a stuffy atmosphere. Needless to say, this was not the case. Once I arrived, I was immediately drawn to the bar area where there was a man on a baby grand piano. The bar area was great for mingling. After a glass of prosecco, my guests and I were promptly seated at our convenience. As I mentioned before, the dining room was much more simplistic than I had expected. People were wearing upscale casual attire. Our servers arrived with a mini gazpacho of sorts, they were very friendly and accommodating. I started with a Georgia butterbean soup with a tortellini in the center and topped with shaved black truffle, about which everyone at the table was raving. For my main course I had the halibut with roasted corn and pea ragout, which had a fantastic flavor. Complimentary ice wine and desserts were also sent to the table. The experience reminded me what hospitality is all about.

03/05/07

Studied elegance on the plate and in the dining room breaks stodgy stereotypes of hotel dining at the Four Seasons.

by Contributor

The Scene
Diners walk through the bustling lobby of the Four Seasons hotel and ascend a gorgeous pink marble staircase to reach the restaurant. The room is serene and bright, with generously spaced tables and handsome portraits of garden topiary. People-watching is always intriguing here: Furrow-browed business people dining alone, couples celebrating anniversaries and families on a glamorous vacation all commingle under the pampering attentions of well-heeled servers.

The Food
Executive Chef Kevin Hickey's New American offerings, perpetually in flux with the seasons, are just as delicious as they are stunning. Meat is a sure bet here, be it the bacon-wrapped bison paired with Maine lobster on the Surf and Turf or the buttery filet mignon paired with a lovingly stacked potato and wild mushroom "lasagna." Clever desserts--like grilled peach with caramel over toasted almond cake--inspire sated smiles at meal's end.

11/24/06

The Ultimate Thanksgiving "Feast"!

by jaymaygm

Well it was Thanksgiving again, and we made our annual feast at the stunning Four Seasons Hotel-Atlanta, Park 75 Restaurant, once again. Walking into that lobby, all pink marble, and climbing that pink marble staircase, is always a wonderful experience. And upon our surprise, the same hostess, staff, and servers from last year, greated us like old family.

First station, was the Cold Seafood Bar---Stone Crab Claws, Smoked Oysters, Jumbo Iced Shrimp, Nova, and so many condiments to go with. This only wetted our appetite, and it was on to the Dim Sum Bar. Starting with the Peking Duck Pancakes, Pork Dumplings, BBQ Buns, and an excellent assortment of Sushi. Oh goodness, is there more! Well yes! The main entree table was unreal--Baked Whole Salmon in Filo/With Bernaise Sauce, Beef Tenderloin, ultra moist Roast Turkey, two kinds of dressing, and multiple preparations of vegetables. I'm not even going to describe the Desert Bar---Unreal---And they made me fresh Hot Chocolate.

The service was out of this world, I felt like I was starring in the original "Tom Jones" movie. Why can't everyday be Thanksgiving? Until next year. Weelkly Sunday Brunch is a feast also.

• Pros: Lavish Buffet! Excellent Service! Regal Surroundings!
• Cons: None! Are You Kidding!

09/02/06

A wonderful evening

by neatomosquito

11/16/2007 - Update. Went last evening for dinner. Chef Gerstenecker blew us away with the meal. The squash soup was superb, the medallion of beef and halibut was divine and the pastry chef.....well we were worried since apparently the last chef jumped ship to another restaurant. We didn't need to. They didn't miss a beat because the new person is fantastic. For a restaurant that could be all about stuffy, this is totally the opposite. Instead, it is the definition of elegant but unpretentious dining. Superb food, superb service in a comfortable relaxing atmosphere. The competition is going to get pretty stiff in mid-town which also happens to be my neighborhood. Park 75 is well positioned to take the lead and keep it.

• Pros: Creative Food, Attentive Staff, Delightful Ambience

06/19/06

The Best in Atlanta (and our #1 Overall, as well)

by kcbrig

We tried the Chef's Table over the weekend (you have a private table for your party in the kitchen where the chef prepares about 9 courses with wine pairings). The food and the service were EXCEPTIONAL!!!! The Chef was Cameron (and I'm sorry to forget your last name!) and he and his staff prepared some of the most amazing dishes. The scallops melted in your mouth - on a reduction of vidalia onion, endive and golden raisins.... It could make you cry, it was that good!! But everything was that way! As they brought out each course, Cameron explained where all the dishes originated - like the pasta that was made in 1 village in Italy - where they hand twisted each piece. Jennifer Rama, the restaurant manager, was on hand to ensure that the experience was perfect. And Donald, our waiter for the evening, really went out of his way to ensure we had everything we needed (and some we didn't even know we needed until he brought them). They even lent us a digital camera to record our evening! They won us over completely! It was a 2 1/2 hour event!

• Pros: Service, Ambiance, Food
• Cons: None