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| Table 1280 **** Upscale Casual Peachtree St., Atlanta 30309. (404) 897-1280 www.table1280.com Menu **** Table 1280 offers several menus including a tapas menu with four cold and four hot items, a regular dinner menu and a prix fixe menu offered from 5:00 to 6:30. Only the latter two menus are available in the main dining areas. The American offerings are inventive and complement the restaurant’s intellectually oriented surroundings. Food Quality **** At a restaurant of this caliber, the ingredients are going to be fresh and seasonally appropriate. Executive Chef Shaun Doty clearly gives great consideration to every element that goes into his dishes. In the end, some of the creations are more successful than others. Food Presentation **** Dishes arrive with complementary ingredients grouped together in small piles. The artistic presentation is appealing without being overly fussy or drawing attention away from the actual taste of the food. Atmosphere **** The architecture and décor at Table 1280 leave no doubt that the restaurant belongs to the Woodruff Arts Center. Like the High Museum, the space is minimalist and mostly white and might seem a bit extreme if not considered in the context of its surroundings. The restaurant is divided into a bar area, east and west dining rooms and a lounge. Along one wall of the west dining room, a large vertical fixture glows with white and pastel lights. The opposing wall in the same area is glass and looks out on the piazza with outdoor seating and an entrance into the High. Meanwhile, in the east dining room, the attention-grabber is a wall filled with attached silver domes in varying sizes. In the dimly lit lounge area, the draw is a multitude of simplistic red chairs pulled up against small, metal-legged tables on light hardwood floors. Cleanliness **** _ With white dominating the color palate, the restaurant can’t afford any lapses in cleanliness. The floors, tables and other surfaces are kept nearly spotless. Service **** _ Not only are the servers prompt and attentive, they also are engaging, personable and far less stoic than one might expect at an arts center restaurant. Menu Recommendations If available, start your meal with foie gras served alongside small sauce-topped crepes filled with fig. The sweetness of the sauce offsets the saltiness of the foie gras, and the seeds of the fig and slightly crispy texture of the crepes complement the buttery feel of the duck liver. For an entrée, the Daurade accented by light citrus flavors and served with a Mediterranean-esque combination of chickpea fries and Greek yogurt topped by mullet is a good choice. Sometimes the tasty sides are served with other types of fish. Also consider splitting a bowl of lobster mashed potatoes with your dining companion. For dessert, the artisinal cheeses with accompaniments are traditional yet well worth playing it safe for. If you don’t want to spring for the cost of a full meal, the lounge area offers a tapas menu with items such as zucchini torta and pork sausages. Table 1280 **** American, dressy Peachtree St., Atlanta 30309. (404) 897-1280 www.table1280.com Menu **** Table 1280 offers several menus including a tapas menu with four cold and four hot items, a regular dinner menu and a prix fixe menu offered from 5:00 to 6:30. Only the latter two menus are available in the main dining areas. The American offerings are inventive and complement the restaurant’s intellectually oriented surroundings. Food Quality **** At a restaurant of this caliber, the ingredients are going to be fresh and seasonally appropriate. Executive Chef Shaun Doty clearly gives great consideration to every element that goes into his dishes. In the end, some of the creations are more successful than others. Food Presentation **** Dishes arrive with complementary ingredients grouped together in small piles. The artistic presentation is appealing without being overly fussy or drawing attention away from the actual taste of the food. Atmosphere **** The architecture and décor at Table 1280 leave no doubt that the restaurant belongs to the Woodruff Arts Center. Like the High Museum, the space is minimalist and mostly white and might seem a bit extreme if not considered in the context of its surroundings. The restaurant is divided into a bar area, east and west dining rooms and a lounge. Along one wall of the west dining room, a large vertical fixture glows with white and pastel lights. The opposing wall in the same area is glass and looks out on the piazza with outdoor seating and an entrance into the High. Meanwhile, in the east dining room, the attention-grabber is a wall filled with attached silver domes in varying sizes. In the dimly lit lounge area, the draw is a multitude of simplistic red chairs pulled up against small, metal-legged tables on light hardwood floors. Cleanliness **** _ With white dominating the color palate, the restaurant can’t afford any lapses in cleanliness. The floors, tables and other surfaces are kept nearly spotless. Service **** _ Not only are the servers prompt and attentive, they also are engaging, personable and far less stoic than one might expect at an arts center restaurant. Menu Recommendations If available, start your meal with foie gras served alongside small sauce-topped crepes filled with fig. The sweetness of the sauce offsets the saltiness of the foie gras, and the seeds of the fig and slightly crispy texture of the crepes complement the buttery feel of the duck liver. For an entrée, the Daurade accented by light citrus flavors and served with a Mediterranean-esque combination of chickpea fries and Greek yogurt topped by mullet is a good choice. Sometimes the tasty sides are served with other types of fish. Also consider splitting a bowl of lobster mashed potatoes with your dining companion. For dessert, the artisinal cheeses with accompaniments are traditional yet well worth playing it safe for. If you don’t want to spring for the cost of a full meal, the lounge area offers a tapas menu with items such as zucchini torta and pork sausages. Overall **** The food and atmosphere at Table 1280 have a modern and intellectual sensibility that make the restaurant an ideal spot for a meal before the ballet or following an afternoon of exploring the High. The space also is different enough from other restaurants and bars in the area that it’s worth stopping by for a drink on a Friday night. by Jennifer Grzeskowiak |
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| From the top: Lemon Bar, Estate Prosciutto, Pumpking Ala Plancha, Red Snapper, and Squash Soup. | |||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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