The renovation at the tri-level dining complex was designed by Carolyn Auger of Blackdog Studios and features dimensional artwork, dramatic pendant lighting and neutral tones that all pay homage to John Portman's original design with an emphasis on the present.
Known for its storied reputation of excellent hospitality and refined fare, the Sun Dial Restaurant atop the Westin Peachtree Plaza is revolving once again after an extensive renovation, showcasing new farm-to-table seasonal menus and a refreshed Mid-Century Modern Design.
“This renovation marks the transformation of the Sun Dial from a view-inspired landmark to a restaurant driven by terrific food” said Brad Schoknecht, General Manager of the Sun Dial Restaurant. “In my opinion, our view is the best in the city, and while many guests come for the view, we believe they will return for the complete dining experience.”
The renovation at the tri-level dining complex was designed by Carolyn Auger of Blackdog Studios and features dimensional artwork, dramatic pendant lighting and neutral tones that all pay homage to John Portman’s original design with an emphasis on the present.
While closed for renovation, Chef Jason Starnes redesigned each of the restaurant’s menus, focusing on seasonal food that is produced from local farms.
“Choosing to purchase local goods is more than a trend – it boosts the local economy and allows me to build relationships with farmers, which helps assure a quality product,” said Starnes. “When you see the passion farmers put into the stewardship of their land and crops to yield excellent products, it’s inspirational. My new menus highlight their familiar ingredients, but displays them in a way that maybe unfamiliar and a whole lot of fun.”
Level 71 – A spin on fine dining
On the restaurant’s lower level, banquettes featuring intricate millwork and tables covered in starched linen set the stage for a ballet on contemporary American seasonal dishes. The evolving menu will showcase the bounty of local ingredients in their appropriate seasons – whether Spring, Summer, Autumn or Winter.
The current Summer menu features entrees, such as:
- Seared Scottish salmon, edamame, english peas, haricot verts, baby allium, house bacon lardons, lemon creme fraiche, young pea tendrils
- Milk poached port chop, asparagus, prosciutto and goats milk creamed corm, confit garlic emulsion
- Roast filet of beef, white corn and chanterelles ragu, garden tomatoes, herbs bordelaise
Unique menu offerings for two feature either whole roasted chicken, prime rib or fish and are served and plated tableside – a nod to fine dining techniques of the past.
Level 72 – Enjoy an Atlanta view unlike any other
From the restaurant’s view level, a 360 degree panoramic vista of Atlanta is breath-taking, whether the sun is shining of the city lights are twinkling. New to the view level are four Digiboards, each displaying highlights of the landscape with history of landmarks such as Centennial Olympic Park, East Atlanta or the Georgia Dome.
The view is available for banquets or corporate events. Group menus have been revised to highlight Starnes’ seasonal offerings. One new option allows guests a hyper-local experience by offering food and beverages solely from Georgia.
Level 73 – Wine (or cocktail, or beer) and dine
The Sun Dial’s bar serves up unique cocktails with one of the best backdrops in the city. The bar menu has been revised to include a host of small plates, such as a local cheese plate. It also includes standard bar items – such as burgers and wings – but retains an emphasis on quality, house-made food.
In addition to great food and drink, the bar will feature live music guests, including the return of the Mose Davis Trio.
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