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Atlanta Grill Restaurant Review: Sparked with archival back-and-white photographs of historic Atlanta, Atlanta Grill reaches west to New Orleans for its gaslight-era décor. The Grill incorporates Southern touches in a most elegant manner into the stepped-up menu (former executive chef Bennett Hollberg has departed the restaurant). Soups represent both the low country with a respectable she-crab soup and the Upland South with a creamy Vidalia onion soup. Stone-ground grits appear as a side dish option for the barbecues. Although their texture suggests some moist heat cooking, the ribs have seen a bit of smoke and the brisket is pretty tasty as well. Besides this nod to local cuisine, there’s plenty of steak, fish and chops. Desserts range from the regional (Key lime pie) to the international. Sommelier Silvio Garcia's wine list explores the globe, and shows depth in many areas, especially Bordeaux. We'd like to see some more choices from South Africa, New Zealand and Spain, but what's there is worthy. While the list has big-spender options, it's also full of very good value choices. The capper is the sophisticated jazz of the Jerry Lambert Trio, a fixture here since the hotel's opening.