Whenever we experience new hotels, we compare them to our family favorite, the Loews Atlanta Hotel. When I heard the Loews Atlanta replaced its restaurant, eleven, with Saltwood, I was excited for change and a little apprehensive.
Why change a good thing? According to Mark Castriota, Loews Atlanta general manager, Saltwood caters to the Midtown lifestyle and demand for house-made, locally sourced ingredients, which will include a charcuterie station.
Saltwood Executive Chef Olivier Gaupin delivers with European-inspired cuisine such as pork and duck prosciutto, rabbit terrine and Alabama grass-fed rib-eye steak. I welcome the change and hope Atlanta does too.