Park 75 at the Four Seasons Atlanta #BloggersBrunch

I had a chance to experience the Park 75 Restaurant at the Four Seasons Hotel in Atlanta this past weekend and it was a delight.  I learned a lot of interesting facts, met some really incredible bloggers, and ate some of the best cuisine that Atlanta has to offer.  I took a bunch of photos for a pictorial post.  I hope you enjoy them..

Our #bloggersbrunch started out on the terrace with Mimosas.

Executive Chef Robert Gerstenecker explains how Park 75 grows their own garden of veggies and herbs on the terrace.

It was amazing all the things they grow up on the roof.  You can taste the freshness in the food.

They even have a hydro tank of lettuce and other greens.

I was totally amazed to find out they harvest their own honey from their colony of bees on the roof.

Executive Chef Robert Gerstenecker gets ready to break out the bees, but first he smokes them to make them confused.

The bees were busy making yummy honey for the restaurant.

After coming inside from the muggy Atlanta weather we were treated to cool towels and spritz.

The service at the Four Seasons Hotel in Atlanta is beyond reproach.

And their floral arrangements aren’t too shabby either.

After our tour we were sent to the Park 75 Restaurant to find a table.

I’m particularly lucky because I got to sit with Christie from Inside the Chatterbox.

We were greeted by amazing Bloody Marys that were garnished with bacon, pickled okra, pearl onion, and sweet pickles (made on premises – not the bacon).

They served us homemade banana bread with chocolate chips that was so moist you didn’t need the yummy butter with their onsite honeycomb/honey on top…but I used it anyway.  It was a delicious as it looks.

First on the menu was the Athens Benedict:

heirloom tomato, sprouts, avocado, herb hollandaise

A healthy twist to Eggs Benedict.

Next came the Chicken & Waffle that would make Snoop Doggy Dog proud.

Featuring roof top honey glazed southern fried chicken.

The slight hint of salty/sweet made this a “don’t miss” menu item.

But for me the kicker was this incredible ensemble of

Wood Grilled Waygu Skirt Steak served with Blue Cheese Potato Salad

The steak melted in  your mouth and the blue cheese potato salad was the perfect compliment and not at all over powering.

Tempura Squash Blossom with Split Creek Goat Cheese

Squash blossoms are one of my most favorite fried foods.  This twist with the goat cheese filling was a special treat.

Seared Scallop with Spring Vegetable Risotto

The scallop was divine.  The freshness and flavor made it my favorite part of the meal.  I’ve never had risotto before, but would compare it to large pieces of rice cooked al dente.  It was my least favorite thing on the menu but still good enough that I ate every last bite.

After all that food I was stuffed.  However, they had something else in mind…a trip back to see the legendary kitchen.

It was super spotless and all the kitchen staff and chefs were friendly – see those smiles?

Did someone say freshly made dessert?

Hand-Dipped Park 75 Doughnuts

Boston cream, glazed, chocolate sauce

House Made Sorbet

strawberry, mango, lemon

I had the mango and it was better than any mango I have ever had.

Another amazing thing I learned is they make their own chocolate.  I got to try some.  Hershey, beware!

Thank you Park 75, Four Seasons Hotel, Marsha (@MsquaredPR), and Abby for an incredible experience I am sure not to forget any time soon.

I hope you will check out some upcoming Park 75 Promotions:

Celebrity Cocktail Nights

May 27th, June 3rd, 10th, 17th, & 24th 6pm – 9pm

Doughnuts with Dad

June 19th 11am – 2pm

Yelp Restaurant Week

June 21st – 27th

You can also follow them on twitter at @FSatlanta

and Facebook: Robert Gerstenecker

I highly recommend treating yourself to the Park 75’s Chef’s Table for up to 10 guests featuring food and wine pairings that will leave you speechless.