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For media inquiries, please contact:

Julie Shamrock Rollend
Area Communications Manager
The Ritz-Carlton, Atlanta (Downtown)
The Ritz-Carlton, Buckhead
The Ritz-Carlton Reynolds, Lake Oconee

Sales Office Address:


3391 Peachtree Road NE, Suite 450
Atlanta, GA 30326
Direct (404) 240-7029
Cell (617) 851-4538
Fax (404) 348-5646
Main (404) 348-5600
E-mail Julie.rollend@ritzcarlton.com

Buckhead Fine Dining Destination Highlights Seasonal Flavors
Including Mushrooms, Squash, Apples and More

ATLANTA, GA – September 30, 2015 – On Thursday, October 1, The Café at The Ritz-Carlton, Buckhead debuts its autumn menu, inspired by the evolving season and featuring influences from the elegant cuisine of coastal Italy, France and Spain. Executive chef Franck Steigerwald, a native of France’s Bordeaux region, helms The Café’s kitchen, and has curated an innovative menu incorporating fall’s finest ingredients, garden fresh herbs and dynamic European flavors.

Seasonal starters now include butternut squash soup with parmesan and a slow poached egg; Hamachi crudo with passion fruit, sriracha gel and olive oil; octopus with spicy red pepper sauce, fried capers, couscous and squid ink yogurt; and an apple salad with Thomasville thomme, kale, candied pecans and cider vinaigrette.

In addition, an array of recently-developed house-made pasta and grain selections now grace the menu. Pasta dishes include spaghetti with Arrabbiata sauce, eggplant and shaved parmesan; Tagliatelle with lobster sauce, lobster meat and basil; and mushroom risotto with forest mushrooms, parmesan and scallions.

At the forefront of the new menu is an avant-garde tortellini dish, featuring pasta house-made spinach and basil dough pasta filled with eggplant and goat cheese mousse and salmon caviar.

“Fall is one of my favorite times of year as it allows me to work some of my favorite ingredients into The Café’s menu,” said executive chef Steigerwald. “This year, I’m especially delighted to introduce the tortellini dish. Infusing spinach and basil into the dough and incorporating caviar gives the dish a luxurious and indulgent quality, and I can’t wait for guests to experience it.”

For entrees, chef Steigerwald has curated a variety of classic dishes with spontaneous European twists, including striped bass with kale sprouts, pearl onions and citrus broth; beef tenderloin with petite carrot, trumpet royale, potato puree and red wine sauce; Loch Duart salmon with northern white beans, tomato, basil, Swiss chard and leek foam; and short rib featuring wild mushroom fricassee, Boursin, white corn polenta and short rib jus.

The Café also offers hand-crafted sodas in flavors such as strawberry lavender, pineapple sage and citrus thyme. Please call 404.237.2700 to make your reservations.