Atlanta, 2015-11-10 — /Travel PR News/ — Four Seasons Hotel Atlanta recently unveiled Bar Margot, a hip yet relaxed Midtown lounge with a menu collaboration from Chef Ford Fry and Chef Robert Gerstenecker of Park 75, as well as a small-batch spirits menu by mixology experts Greg Best and Paul Calvert, who have become Atlanta’s beverage heroes of late.
“When I go out for a drink, I want to feel like I’m on vacation,” says Greg Best, who helped design the restaurant’s cocktail program with business partner Paul Calvert. “This spot is meant to be a return to a lost era when the hotel bar was the main intersection between a hotel and the place where it’s located. We’ve worked closely with the Ford Fry and Four Seasons team to create a food and beverage menu that positions Bar Margot to be the destination where locals and visitors meet for drinks and stay for dinner.”
Best, who is widely known for his tenure at Restaurant Eugene’s bar and for the opening of Holeman and Finch Public House, and Calvert – of Sound Table, Pura Vida, Victory Sandwich Bar and Paper Plane beverage program fame – have concocted a menu of seven signature cocktails for the new nosh spot.
Park 75 Lounge at Four Seasons Hotel Atlanta closed in July to make way for Bar Margot, a restaurant/lounge that the Hotel’s management team and owners thought would best deliver what locals and travellers expect when they enter a hotel.
“Atlanta needed a cool hotel bar with big-flavour food and zero pretension, and I felt that Four Seasons was an ideal place to make this happen,” says James Beard nominee and Rocket Farm Restaurants chef/owner Ford Fry, who has collaborated with Four Seasons to open Bar Margot. Fry is best known for his restaurants JCT. Kitchen & Bar, no. 246, The Optimist, King + Duke, St. Cecilia, The El Felix, Superica and Marcel. “For years, Greg, Paul and I have talked about joining forces, and when I thought about pairing an innovative cocktail menu with the food options at Bar Margot, they were the guys I knew could pull it off.”
Must-tries from the new cocktail menu include the Gin Margot (a variation on a gin and tonic that includes sherry), the Lady Victoria (a fresh and garden-esque vodka-based drink), and the Mercy Street (a souped-up Old Fashioned with a kick of Irish whiskey). A four-cocktail nightcap menu is also available to diners.
The drinks have been designed with Bar Margot’s menu options in mind. According to Calvert and Best, they didn’t begin brainstorming cocktail concepts until they’d seen the menus. Calvert advises patrons to pair the Lady Victoria with flavours such as seafood and shellfish and the Mercy Street with lamb and richer dishes.
Additional menu items include tagliolini cacio e pepe, made from hand made noodle and tossed with black pepper, parmiagiano reggiano and pecorino romano; and Bar Margot’s take on the classic Monte Cristo, better known as the Crunchy Ham & Cheese sandwich. One can’t help but mentally escape to France with every bite of the cotto ham, smoked turkey and field greens stuffed between butter-toasted brioche and topped with raspberry jam.
“This process has truly been a great opportunity to give hotel dining a new perception,” says Gerstenecker. “It’s been exciting to maintain the Four Seasons vision for excellence while bringing Ford’s style and influence to the menu and dining experience.”
Bar Margot serves lunch and dinner Monday to Thursday 11:00 am to midnight; Friday and Saturday 11:00 am to 2:00 am; and Sunday 3:00 pm to 12:00 midnight. A live DJ plays selections from an extensive record collection on Fridays and Saturdays from 9:00 pm to 12:00 midnight.
PRESS CONTACTS
Marsha Middleton
Consulting Director of Public Relations, M-Squared Public Relations
241 W. Wieuca Rd., Suite 260
Atlanta, Georgia 30342
U.S.A.
marsha@msquaredpr.com
1 (404) 303-7797
SOURCE: Four Seasons Hotels and Resorts
###
Four Seasons Hotel Atlanta unveils Bar Margot with Chefs Ford Fry and Robert Gerstenecker and mixology experts Greg Best and Paul Calvert