For 11 years, The Dining Room was the domain of the nationally celebrated Guenter Seeger, and when he left to open his own restaurant, the hotel management launched an international search for a new chef.

Enter Bruno Menard--direct from a Ritz kitchen in Japan, where he adopted strong Asian techniques and flavors in his cooking, so much so that he wields stainless steel chopsticks in the kitchen. He's found his zone in Atlanta and in The Dining Room, where patrons come expecting a fantastic experience and never leave disappointed. From service to cuisine, it doesn't get much better than this. How about lamb loin coated in coffee grounds, or the squab and figs? Menard often pushes the envelope when concocting his culinary dreams, such as the Jordan almonds that he chops and uses as a topper for foie gras (yes, Jordan almonds are those candy movie theater almonds).

An impeccable cheese service is available, as well as a host of desserts, from pre-dessert to dessert to the cart filled with chocolatier Good Ship Lollypop treats. Among the specialties is a Cuban chocolate tart--very rich but very worth it. Share the experience with a dining partner.

Service, of course, is impeccable, and the room is elegantly comfortable.