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The Colonnade Restaurant Review: An Atlanta landmark since 1927, The Colonnade attracts not only a raft of regulars but also restaurateurs on leave from their own establishments. A mixed crowd gathers for strong drinks and some of the region's best fried chicken and yeast rolls, the latter a rapidly disappearing Southern treat. Refurbished years ago after a fire, the building was renovated with attention to traditional details, such as floral-pattern carpeting, but the coffered ceiling now holds warm lighting. An adjacent bar and overflow area is decorated with a fireplace and a faux library motif. The atmosphere is really provided by the veteran waitstaffers and quirky crowd. Besides the fried chicken, come for the salmon patties, the trout, the bone-in ham steak, the oyster stew, and the pies, especially the coconut cream. The tomato aspic is right out of a Southern bride’s “how to” manual, although we’d prefer crunchier vegetables and a little less celery seed. The classic green bean casserole left us cold, as did the butterscotch pie. But all other matters, and the glorious sweet tea, were spot on. On Sunday, come whenever the spirit moves you after noon, as service is all day.