Oliva Restaurant Group opened its new restaurant at the end of January. Located on the first floor of the Ponce City Market’s Central Food Hall, The Atrium offers a modern American menu with European influence and bright, whimsical decor.
The team behind Atrium includes Tal Baum, Founder and Owner of Oliva Restaurant Group, Executive Culinary Director Brandon Hughes and Chief Operating Officer Josh Riddle.
Baum is building on the success of the Oliva Group with other Atlanta restaurants – Aziza, Falafel Nation, Bellina Alimentari and Rina. Oliva’s next restaurant, Carmel, is set to open in late 2022 in Buckhead Village and will offer diners a taste of coastal living.
Atrium’s goal, Baum said, is to “cook what we love. We also wanted to create dishes that would delight our guests, as well as the atmosphere. »
This atmosphere is reinforced by the creations of Smith Hanes Studio; interior elements include bold florals and works by local craftsmen and artisans. The spacious cocktail lounge, The Parlor, contains a hand-painted bar and mural, and the 4,000-square-foot main dining room, The Bistro, features huge factory windows and large pink banquettes.
Enchantment is the idea behind all Oliva restaurants, Baum explained. “We try to transport our guests to a different world and reality and, for a few hours, take them on a journey to another place. With Atrium, we want to offer customers a respite from the hustle and bustle of the Ponce City market,” she said.
Baum explained that all of Oliva’s restaurants represent chapters in his life.
Born and raised in Haifa, Israel, she moved to Florence, Italy when she was 21. During her seven years in Italy, she studied architecture and developed an intimate knowledge of Italian cuisine.
“Rina, Aziza and Falafel Nation symbolize my youth and childhood in Israel,” Baum said. “Bellina Alimentari is an ode to my years living in Italy, and Atrium is a manifestation of a current chapter in the evolution of American dining.”
She suggested that visitors to the Atrium start with a drink in the Parlor and then head to the Bistro for a meal. She said that while it’s hard to recommend just one dish, diners should try chef Cole Pate’s chicken dish.
“Chicken is one of those dishes that it’s so hard to be creative and innovative with, but Cole was really trying to elevate the chicken experience and turn it into something different,” Baum said.
“We make homemade chicken sausages, then we wrap the sausage in the chicken, vacuum seal it, and crisp it before serving so the skin is super crispy and browned. It comes out in the perfect texture, and there are so many different layers – from the crispy skin to the sausage to the sauce. All of these elements take chicken to a completely different, restaurant-worthy level, she added.
As the pandemic and recent closures have affected every restaurant in the city, Baum said they’ve been staying busy with takeout orders, takeout meals, virtual cooking classes and more. “I’m excited to look to the future,” she said. “That’s what we’re focusing on now: making sure people have a fabulous experience, where they have a good time and forget their everyday life for a few hours.”
To learn more about Atrium and the Oliva Restaurant Group, visit atriumatl.com and olivarestaurants.com.