Photo Gallery | Lobby in $20
ATLANTA – According to out-of-towners and Twelve loyalists, Lobby Bar & Bistro, which is actually located in the lobby building's lobby, offers some of the most “amazing” dishes and classic cuisine found in the Atlantic Station mixed-use community.
The kitchen at Lobby, which is under the direction of Chef Nick Oltarsh is “simple, yet bold” and their dishes reflect that. The restaurant which opened in 2005 has been under the culinary direction of Oltarsh since they fed their first guest; ten years previous to holding the Executive Chef position at this restaurant, Oltarsh was the Executive Chef at Murphy’s, a popular Virginia Highland eatery.
Oltarsh is from New York City but he explains his cooking philosophy as a “culinary hyperbole”. Unlike many area chefs, he is a classically trained Mediterranean chef. And the menu at Lobby reflects his “bold yet simple” take on classic cuisine. The chef describes his menu as “unfussy, flavorful and delicious”.
“I take a couple of flavors and maximize them”, he says.
The chef, also, thinks that the only way to ensure freshness is to change the menu, seasonally. So, he does. According to Oltarsh, the menu is “very seasonal”. The restaurant offers bistro menu items, contemporary menu items and American food staples.
Every Tuesday, the Where U Live team chooses a Metro Atlanta restaurant and with the restaurant’s help, shows you how you can sample the menu without spending too much.
Chef Oltarsh suggests the Roasted Butternut and Apple Soup which is served topped with EVOO (extra virgin olive oil) and San Marzano tomato relish. The soup is homemade and served seasonally. A cup of this soup will cost you, about $7.
He, also, recommends the Mixed Greens Salad, as a starter. The salad is constructed with romaine lettuce, banana peppers, in-house pickled cucumbers, cabbage, carrots and red onions. The salad will set you back $6.
Oltarsh, also, thinks the Orange and Tarragon Roasted PEI Mussels would be a choice starter for every meal. The mussels are roasted in white wine, fish stock and cream with dill, tarragon and grape tomatoes. This meal comes served with grilled bread. Oltarsh thinks “there is nothing like this combination”. The starter costs $12.
As an entrée, he suggests the Marinated Chicken with Mashed Red Potatoes and Collard Greens. Oltarsh uses Red Bliss potatoes because they create "more creamy" mashed potatoes. The collard greens are cooked with pork; they’re slow cooked, Southern Style, for about six hours. The chicken is marinated in lemon vinaigrette which is crafted with bitter citrus and it’s served with steamed carrots. The roasted chicken meal costs $18
He, also, suggests the Cajun, pan-seared, blackened Fish Tacos. Oltarsh uses Tilapia for the fish taco "filling". He chose Tilapia because it "seasons well" and it’s a “nice, firm” filet of Tilapia. The tacos are topped with red cabbage and a homemade chipotle mayonnaise. They’re served with sour cream and pico de gallo on flour tortillas. The fish tacos cost about $12
If you want to splurge, a little, try their Brownie with Vanilla Ice Cream. The brownie is described as “classic and double chocolate” and it’s safe for those with nut allergies because it doesn’t contain “nuts or chunks”. The Brownie is served topped with homemade strawberry compote. It costs $7.
Oltarsh, also, recommends a slice of the New York Style Cheesecake. The cheesecake is, also, served with strawberry compote. One slice of pie costs $7