Four Seasons Hotel Atlanta has opened up a seasonal space that gives guests the chance to dine under the stars while enjoying views of Atlanta.
The Garden Table takes place outside on the hotel’s fifth floor terrace, where diners sit under tents. Executive Chef Robert Gerstenecker and his team prepare a multi-course meal featuring ingredients freshly-picked from the terrace garden. The chefs then fire up the Big Green Egg grill and smoker to treat guests to a tableside cooking experience.
The Garden Table combines two things Chef Gerstenecker is well known for: the interactive Kitchen Table and the bountiful fifth floor terrace garden and apiaries. Bringing these favourites together, Park 75 has created an exciting outdoor dining experience unique to Atlanta.
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 1,000 pounds (450 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.”
