Al Fresco Dining at Four Seasons Hotel Atlanta
Park 75 introduces the rooftop Garden Table
Garden Table takes place outside on the Hotel’s fifth floor Garden Terrace, where diners sit beneath the stars while overlooking the Atlanta skyline. Fresh, seasonal dining is truly taken to the next level as Executive Chef Robert Gerstenecker and his team prepare a multi-course meal featuring ingredients freshly-picked from the Terrace Garden, including Mint Juleps made with honey from the Hotel’s bee apiary and mint freshly sourced from the Hotel’s rooftop garden.
The chefs then fire up the Big Green Egg grill and smoker to treat guests to a tableside cooking experience that includes a menu of items such as salt baked red snapper, tomahawk steak and crab and caviar-stuffed artichoke, to name a few.
Garden Table is the perfect combination of two things Chef Gerstenecker is well known for:
- Narration: During Garden Table, Chef Gerstenecker creates a three-way relationship between the food, the diners and the stories he shares during the introduction of each new course.
- The Garden: A former farmer boy himself, Chef Gerstenecker utilizes the proximity between his Terrace Garden and the Garden Table to bring diners an experience that is as fresh as it gets - from the garden to the table.
Unlike any other dining experience in Atlanta, Garden Table is the brainchild of Gerstenecker and his culinary team who wanted to share their passion for farming with diners in an up-close-and-personal way.
"We’ve created Garden Table to feel like a garden party in an edible garden," says Gerstenecker. "Diners get to see our basil garden and then watch us trim it minutes before it ends up on their plate. That’s a relationship with food that keeps me passionate and diners curious."
Over the past five years, Chef Gerstenecker has transformed the Hotel’s fifth floor terrace into a flourishing urban garden. Each of the six planters includes a variety of different plants ranging from herbs to vegetables and edible flowers. Additionally, Gerstenecker brought his home-based bee garden to the terrace to increase pollination within the garden and the surrounding Midtown green spaces, and also for their honey production. The bees have produced nearly 1,500 pounds (680 kilograms) of honey since 2008.
Chef Gerstenecker is excited to offer this new experience to his diners. “We’ve wanted to give our guests an outdoor dining option for years, and we are thrilled to be able to introduce something as unique and interactive as Garden Table.”
Garden Table is available for up to 18 people with a minimum booking of 8 people at USD 280.00 per person. Beer, wine and spirits are included with each course, including a reception bar upon arrival. Reservations for Garden Table are available Tuesday through Saturday until November, pending weather and availability. Reservations for Garden Table must be made five business days in advance by calling 404 253 3840.