Public Relations Coordinator
The Ritz-Carlton, Atlanta (Downtown)
The Ritz-Carlton, Buckhead
Sales Office Address:
3391 Peachtree Road NE, Suite 450
Atlanta, GA 30326
Direct (404) 348-5610
Fax (404) 348-5646
Main (404) 348-5600
Iconic Steakhouse Reveals Modern Concept, Menu and Design
ATLANTA, GA – September 1, 2016 – The much anticipated AG has reopened on the second floor of The Ritz-Carlton, Atlanta, bringing to life a new concept with an updated menu and cocktail program and refreshed interiors. Debuting new menus for breakfast, lunch and dinner, AG offers a modern steakhouse experience inspired by Southern hospitality.
General Manager Manuel Deisen has said of the unveiling, “After 17 successful years downtown, our culinary team is excited to unveil the new AG and see the concept come to life. Moving from a traditional hotel restaurant, AG presents a menu filled with local producers and a creative cocktail program that will appeal to both locals and hotel guests.”
Chef Joshua Fryer helms the kitchen, bringing his love of Southern cuisine and local ingredients to the new concept. A day in AG begins with vibrant, farm fresh breakfast dishes including pig and grits with Geechie Boy Mill pimento cheese grits, thick sliced Benton’s bacon and poached eggs; an AG omelet with Decimal Place Farms goat cheese, tomato, spinach, onions and duck fat potatoes; and banana pudding French Toast with brioche, vanilla wafer crust and banana compote.
During lunch, the restaurant will offer guests a one-of-a-kind seasonal iced tea experience highlighting the flavors of Georgia, including refreshing signature teas such as the “Peachtree I.T.” with Georgia peaches and rosemary; “Lemon & Lime” with thyme and lavender; and “Spice it Up” with Peach Schnapps, Tito’s vodka, Old Fourth Gin or Whistle Pig Rye. Highlights from the lunch menu include the P.L.T. with Niman Ranch pork belly, avocado, chipotle aioli, fried green tomato, baby kale, Tuscan bread and an optional fresh farm fried egg; and the Georgia catfish with vinegar carrot slaw and Fresno hot sauce on a sesame brioche bun.
AG’s dinner menu features carefully curated appetizers such as foie gras brulée with Armagnac, hazelnut Madeline and compressed cherry; lobster and sweetbreads with Cippolini onions and herb labneh; and pan roasted scallops with fava beans, Spotted Trotter pancetta and yuzu pickled peppers. Dynamic entrees include oxtail tortelloni with roasted golden beets, shiraz reduction and horseradish cream; Enchanted Springs trout with pole beans, summer squash and blistered tomatoes; alongside an extensive selection of grilled meats and seafood such as USDA Prime filet mignon, Border Springs lamb chop, Tomahawk ribeye and Wild Alaskan salmon. The signature steak sauce for AG was created in partnership with Atlanta’s Preserving Place. Exemplifying a revival of tableside service, the Baked Alaska, torched tableside with 151 dark rum, alongside other decadent dessert dishes, conclude an unforgettable meal experience. AG’s menus will change seasonally and feature sustainable, responsible sourcing from vendors including Niman Ranch, Decimal Place Farms, Sustainable Seafood and Southeast Family Farms.
The restaurant’s new cocktail program emphasizes classic cocktails, elevated with seasonality and homemade ingredients and garnishes. Its experimental ice program showcases seven types of crafted and infused ice, such as cucumber ice for gin and tonics. Beverage menu highlights include the “Smokey Old Fashioned” with a hickory smoked glass and AG’s signature Whistle Pig Old Fashioned recipe; the “Bees Knees” with Uncle Val’s gin, local honey syrup, citrus and fresh lavender; and the “GA peach Bellini” with Ruggeri prosecco, fresh Georgia peach nectar and rosemary. For martini lovers, the full martini menu offers multiple variations on the classic drink. Finally, an à la carte gin and tonic menu gives guests the option to create a truly personalized cocktail by choosing a customized gin, tonic, ice and garnish combination from choices such as Old Fourth gin & Fentimans tonic with molded ice cubes and dehydrated citrus; Jaspers Barrel Aged gin and East Imperial tonic with rosemary-infused ice and honey crisps; and Hendricks gin and Fever Tree tonic with cucumber ice and rose.
Rounding out the exceptional drink program at AG, the restaurant’s wine menu, developed by talented sommelier Brian White, offers a thoughtful selection of premium wines from around the world to complement each meal.
The concept features remodeled interiors to create a modern feel through plush saddle-colored leather booths, a combination of black and white floor tiles and hardwood floors, elegant lighting fixtures and sleek marble table tops. AG has also reimagined its two private dining rooms – the “Kitchen” and the “Distillery” –available for events and private dinners. The Kitchen offers a rustic, communal chef’s table, while the Distillery room features a mixology experience, displaying bitters, herbs, whiskeys and branded garnishes throughout the room.
AG is open seven days a week for breakfast and lunch from 6:30 a.m. to 2:30 p.m. and dinner from 5:30 to 10 p.m. The bar is open from 5:30 to 11 p.m. Monday through Thursday, and 5:30 p.m. to 12 a.m. Friday through Sunday. For more information about AG, please call 404-221-6550 or visit ritzcarlton.com/AG