Bar Margot's Charcuterie Program Offers Diners a Rich, Interactive Dining Experience at Four Seasons Hotel Atlanta
Bar Margot, the hip yet relaxed Midtown lounge at
Located directly behind the bar of the cosy lounge space, Bar Margot’s charcuterie station offers diners a wide variety of artisanal meats and gourmet cheeses. The meat selection offered is one of the most exceptional in the area, as the items are not only sourced globally and locally, but several are specially cured in-house. Bar Margot’s signature charcuterie was the brainchild of Chef Michael Patria, who with his team frequently visits local butchers and farmer’s markets to spark new ideas and innovation for the menu. In addition to the cured and encased meats, there is a rotating cheese menu that includes a variety of gourmet soft and hard selections from around the globe.
The new addition to the bar affords diners a unique and interactive experience to watch the art of charcuterie selection, pairing and plating come to life. “In an age when patrons are eager for an authentic dining experience, it makes sense to have a charcuterie station that our guests can see and taste,” says Bar Margot Chef Michael Patria.
If diners select the menu’s tasting board option, which is offered at lunch, dinner, and late-night, they have the opportunity to sample a choice of five different meats and cheeses for USD 32. Selections are placed on a traditional tasting plank and are accompanied by a variety of seasonal additions, many of which are sourced from the Hotel’s fifth-floor terrace garden. Bar Margot’s in-house wine sommelier Christian Green is also on-hand to consult with diners on the perfect wine to pair with their charcuterie.
“Our goal is to provide a rich and unique culinary experience for diners. We want our patrons to enjoy the experience as much as the food, and by introducing this charcuterie station, it gives us the opportunity to have a personal conversation with the diner and help give them the best experience possible,” says Bar Margot General Manager Augusto Francisco.