Petite Violette

Petite Violette Restaurant Review:

About the restaurant & décor: Petite Violette is the merger of two stalwart neighborhood restaurants. Brothers Michael and Anthony Gropp departed the location their father had founded as Petite Auberge many decades ago. Guy Luck, a native of Alsace, had much later established Violette, building his restaurant largely with his own hands. His friend Stephanie Belcher had continued its operation, keeping his spirit alive as his memorial. But she needed to move on. So the Gropp brothers stepped in. The result? Petite Violette. The simple, classy interior is set with white cloth-covered tables spaced to ensure conversation privacy. Through the windows one enjoys a fine view of Atlanta’s famous trees.

Food & Drinks: Combining menus, the team kept dishes from both, such as the big salads, the coq au vin, mussels and snails from Violette and the schnitzel and charcuterie from Petite Auberge. We like the lobster crêpe for a first course, and enjoyed the duck breast with sweet potato hash. Traditionalists will lean toward the coquilles St. Jacques, with mashed potatoes and beurre blanc, and the beef Wellington. Old chestnuts perhaps but well prepared. The Alsace platter of sausages and sauerkraut bridges both cuisines. The mostly French and American wine list offers fairly standard, popular selections.