I photographed Atkins Park for a restaurant review for the Virginia Highlands Patch at the end of last week. Atkins Park is a Virginia Highland favorite. Chef Andrew Smith was born and raised in Georgia and attended the Art Institute of Atlanta for culinary school. The importance of local, seasonal, farm fresh food has been ingrained with his style of cooking which is evident in the menu he has helped shape for the past seven years at Atkins Park. Warren Bruno, the owner of Atkins Park, has been in the restaurant business for 42 years. He started as a bartender at 21 years old and has since gone on to be involved with 12 different restaurants. His wife, Sandra Spoon, who helps run the business, has 30 years of experience and Kyle Taylor, their business partner, has 15 years of experience. Atkins Park is steeped in history. The building was built in 1922. Originally it was a delicatessen named after the saint streets that make up the Atkins Park neighborhood. In 1981 the building was refurbished and at that time there were no restaurants in the neighborhood. Atkins Park was just a classic bar which has become much more. From burgers and wings to shrimp & grits and steak, Atkins Park has something for everyone. These are my favorite images from my shoot.
Atkins Park is located at 794 N. Highland Ave. in the Virginia Highlands area of Atlanta and offers patrons table and booth seating, a full bar, an outdoor patio, private party accomodations and weekend brunch hours.
Atkins Park serves up the crab cakes with tomato jam, grilled asparagus and mashed potatoes.
Atkins Park has a full bar with 16 different beers on tap.
Atkins Park serves up the cowboy burger with grass-fed beef, house made barbeque sauce, white cheddar, house cured bacon and topped with fried onions.
Atkins Park serves up the hanger steak with grass-fed beef over locally grown stone ground grits and swiss chard topped with a low country shrimp butter.