Set on the verdant edges of Chastain Park and surrounded by trees, this restaurant feels like a modern oasis with charming details (think butterscotch leather booths, exposed brick elements and gas lamps). The setting is stunning, reminding one of a restored carriage house, but Chef Christopher Grossman's seasonally focused American menu with Southern nods is a solid match. Pasta dishes, also available as half portions, are a perfect start. English pea agnolotti with Georgian sweet shrimp, asparagus and spring onions in a beurre blanc sets the meal off on the right foot, while pan-roasted red snapper with grilled asparagus, a roasted half spring onion and green garlic chimichuri is a delicious follow up.