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Atlanta Grill Restaurant Review: Atlanta Grill incorporates Southern touches with dishes that represent both the low country (a respectable she-crab soup lightly daubed with lemon oil and shrimp and grits at lunch) and the Upland South (bacon jam-flecked pimento cheese and fried green tomatoes at dinner). Chef de cuisine Michael Treanor hails from Savannah and honed his skills at The Greenbrier, so he speaks solid Southern. Everything from pickles to pappardelle is made in-house. Pasta, by the way, may come with a lovely short-rib tomato sauce. Local products bring the experience close to home, with such selections as Decimal Place Farm's goat cheese, which adorns the Brussels sprout appetizer and the fried green tomatoes. Southern specialties continue at lunch, with North Georgia trout and fried chicken, while dinner takes a half turn toward a steakhouse menu. Desserts range from the regional (cherry cobbler crisp) to the international (crème brûlée). Sommelier Brian White's wine list explores the globe and shows depth in many areas, especially Bordeaux. We applaud the offering of wines from Georgia's Wolf Mountain. While the list has big-spender options, it's also full of very good value choices. The glassware has been stepped up in quality, making wine enjoyment finally first rate. The capper is the sophisticated jazz of the Jerry Lambert Trio, a fixture since the hotel's opening.