Four Seasons Hotel Atlanta Debuts Its Reimagined Sunday Brunch

Four Seasons Hotel Atlanta presents the return of its lavish Sunday Brunch, between 11:00 am and 3:00 pm, beginning September 25, 2022. Overlooking the Hotel’s iconic grand staircase and beneath the sparkle of its 500-crystal chandelier, the mezzanine level transforms into an indulgent brunch haven of live-action cooking presentations, curated serving stations, and gourmet beverages.

Rooted in the warmth of southern hospitality, where extended families gather and connect around the kitchen, Executive Chef Edgar Kano’s new Southern Comforts station will serve freshly baked biscuits with toppings of chicken-sausage gravy, fried chicken thighs, house-made peach, blueberry and orange preserves, and creamy butters infused with bourbon, pimento cheese and chipotle lime; sautéed Cajun shrimp and grits; and red velvet waffles topped with Chantilly cream, bourbon-pecan syrup, and fresh berries.

Savoury sides of crab macaroni-and-cheese, sweet potato gnocchi with candied pecans, and roasted potatoes topped with gravy will accompany a rotation of specialty cuts of poultry, pork, beef and fish at the carving station. An assortment of tapas will include bruschetta, a medley of composed leafy green salads, and a charcuterie spread of cured meats and locally sourced cheeses. Citrusy crudos and ceviche, as well as poached shrimp, Alaskan snow crab claws, crawfish and oysters on the half-shell will be available from the raw bar.

Traditional breakfast items will include made-to-order eggs and omelets with a selection of cheeses and crisp, colourful vegetables to fold into omelets; applewood smoked bacon and sage sausage; bagels and lox; and an assortment of refreshing fruits and berries to pair with granola and yogurt.

Executive Pastry Chef Daniella Lea Rada presents her house-made artisanal breads and flaky, golden-brown Parisian pastries such as butter and almond marzipan croissants, pain au chocolate, danishes topped with seasonal fruits such as strawberries, blueberries, raspberries and peaches, cinnamon rolls, and freshly baked muffins and doughnuts topped with maple bacon, toasted coconut, bourbon pecan and lemon poppy-seed.

An elaborate display of her desserts will include selections such as pear frangipane tart; colourful macarons filled with a variety of house-made flavoured ganache including chocolate, pistachio and rose water; white-chocolate and red berry panna cotta, coconut mousse and mango confit, and tiramisu; and a rich variety of cakes composed of mascarpone and strawberries, saffron and orange, Greek yogurt and lemon with white-chocolate ganache, and gianduja and caramel gâteau - a chocolate and hazelnut layered sponge cake covered in caramel with delicate edible flakes of gold.

Distinctively curated to complement each guest’s personal dining composition, Vinnie Dugan, general manager of restaurants, and Nick Middlebrooks, Bar Margot’s lead mixologist, have designed a special menu of spirit-driven and zero-proof cocktails, spritzes and Champagnes. The passionate duo creates house-made cordials and syrups, utilizing locally-sourced fruits and herbs gathered from the Hotel’s private Fifth Floor Terrace garden.

New cocktails include:

• Weekend At Vinnie’s, a playful nod to Dugan’s favourite childhood cereal elevated into a cocktail by mixing bourbon, cognac, milk and topped with crispy cocoa puffs
• Orange A Day, a gin-based libation with orange marmalade, lemon and grapefruit
• Margot Bellini, Georgia peach, pink peppercorn, mint, prosecco

Dugan and Middlebrooks also designed a selection of spritzes, which will rotate with the seasons, to be shared among a table. Autumn 2022’s spritzes include:

• Apple, infusing the tart flavour of granny smith apple with sweet basil in an Absolut Elyx vodka and prosecco spritz
• Pomegranate, with a subtle spice from fresh ginger stirred with Grey Goose vodka and bubbles
• Pear, a cinnamon-forward spritz prepared with red wine poached pear, lemon, and Martell Cognac topped with brut rosé
• Lavender, where garden lavender and lemon peels are steeped together and stirred into Conniption Kinship Gin and prosecco, then topped with butterfly pea flower gin that changes the colour composition of the cocktail from purple to a soft pink
• Grapefruit, a botanical-forward drink crafted with St-Germain elderflower liqueur, lavender and prosecco

The brunch beverage program is also comprised of gourmet LAVAZZA coffees, a variety of signature loose-leaf organic Rishi teas, as well as globally-sourced wines, rare spirits and champagnes, and reimagined cocktail classics.

Advance reservations are recommended and can be arranged by calling 404 881 5913, through Four Seasons mobile app or online via Open Table. Pricing for Sunday Brunch is USD 89 per adult, USD 44.50 for children under 12 and complimentary for children five and younger.