Atelier, located in Lincoln Square in the former Elizabeth Restaurant space, will open for dinner service on Wednesday, February 22. At the helm of the kitchen is newly appointed Executive Chef, Christian Hunter.
The seasons will guide the cuisine at Atelier, with Hunter drawing inspiration from the latest offerings at Midwest farms. The tasting menu ($190 per person with optional pairings) will change frequently. Hunter's style focuses on infusing New American fare with global flavors.
A native of Lexington, Kentucky, Hunter was formerly the Executive Chef at Community Table in Litchfield County, Connecticut and was recently named a James Beard Awards semifinalist for Best Chef: Northeast. He holds a culinary degree from Paul Smith’s College in upstate New York and has cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. He also spent four years in Charleston, South Carolina, cultivating relationships with local farmers along with his own culinary identity.
Dinner seatings will be offered Tuesday-Saturday, 5:30 p.m.-9:00 p.m.
Atelier, located in Lincoln Square in the former Elizabeth Restaurant space, will open for dinner service on Wednesday, February 22. At the helm of the kitchen is newly appointed Executive Chef, Christian Hunter.
The seasons will guide the cuisine at Atelier, with Hunter drawing inspiration from the latest offerings at Midwest farms. The tasting menu ($190 per person with optional pairings) will change frequently. Hunter's style focuses on infusing New American fare with global flavors.
A native of Lexington, Kentucky, Hunter was formerly the Executive Chef at Community Table in Litchfield County, Connecticut and was recently named a James Beard Awards semifinalist for Best Chef: Northeast. He holds a culinary degree from Paul Smith’s College in upstate New York and has cooked at Relais & Châteaux’s Lake Placid Lodge and The Weekapaug Inn in Rhode Island. He also spent four years in Charleston, South Carolina, cultivating relationships with local farmers along with his own culinary identity.
Dinner seatings will be offered Tuesday-Saturday, 5:30 p.m.-9:00 p.m.
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