We had an easy flight from Charlotte, but the staff was so welcoming, we might as well have landed from Dubai. They greeted us with some light bites and bubbles. Yes, please.
The Whitley is under renovation so we entered through the make-shift front entrance – the bar – which is so glam. From mirrors to modern light fixtures, the bar is retro-modern and cozy. I definitely curled up with an old fashioned or two late at night.
My room – and view – was absolutely beautiful, but I have to be honest, Trade Root, The Whitley’s restaurant, is where I spent most of my time. I ate one dinner, and three breakfasts in Trade Root, and I could have easily eaten there for every meal.
Our first night in Atlanta, Trade Root prepared an incredible six-course menu for us. The meal included white cheddar biscuits and hushpuppies, deviled eggs, beet and heirloom tomato salad, cornmeal dusted trout, 24-hour braised short rib, almond chocolate cake, and peach pannacotta. Holy smokes! It was good. Especially the hushpuppies. Dang.
Breakfast was also a treat. I had a full brekkie in their dining room and also experienced room service on my last day. Their morning menus cover a lot of ground – customized egg dishes, waffles with any topping you could imagine (like prosciutto, avo, and arugula), and pancakes. Everything was light, fluffy and so tasty.
After all the delicious meals, it was time to leave our Atlanta home for the next destination – Savannah. The Whitley was a gracious host who’s meals really embraced their uniquely Southern style. The glamourous Whitley was wonderfully comfortable and welcoming. I can’t wait to visit again! Especially for those hushpuppies.
A million thank yous to the FeedFeed, The Luxury Collection, and The Whitley in Atlanta, Georgia for generously hosting me! If you’re interested in staying at The Whitley, visit their website at www.thewhitleyhotel.com or the-luxury-collection.marriott.com. All opinions and images are my own.
If you want to check out my other hotel adventures, head over to my Hotels section.