{"id":353229,"date":"2010-02-23T09:32:02","date_gmt":"2010-02-23T14:32:02","guid":{"rendered":"http:\/\/blogs.ajc.com\/food-and-more\/?p=2602"},"modified":"2010-02-23T09:32:02","modified_gmt":"2010-02-23T14:32:02","slug":"paces-88-at-st-regis-goes-casual","status":"publish","type":"post","link":"https:\/\/mereja.media\/index\/353229","title":{"rendered":"Paces 88 at St. Regis goes casual"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"alignleft size-medium wp-image-2603\" title=\"paces-88-atlanta-restaurant-1109-lg-99967667\" src=\"http:\/\/blogs.ajc.com\/food-and-more\/files\/2010\/02\/paces-88-atlanta-restaurant-1109-lg-99967667-300x200.jpg\" alt=\"paces-88-atlanta-restaurant-1109-lg-99967667\" width=\"300\" height=\"200\" \/><\/p>\n<p><a href=\"http:\/\/www.paces88.com\"><strong>Paces 88 American Bistro<\/strong><\/a> &#8212; the luxuriously appointed dining room in the St. Regis Hotel &#8212; bucked the trend away from fine dining when it opened in April 2009 with a high-ticket gourmet menu. Dishes such as the $35 roasted Carolina Squab with hedgehog mushrooms and caramelized pear caught the attention of Esquire Magazine&#8217;s roving restaurant-goer John Mariani, who proclaimed it one of the 20 best new restaurants in America. He praised the melding of &#8220;French-American and southern culinary traditions into seamless cuisine that befits both the hotel&#8217;s deluxe trappings and Atlanta&#8217;s eminence as a southern city.&#8221;<\/p>\n<p>Hold that pigeon.<\/p>\n<p>On Monday the hotel&#8217;s general manager, Simon Rusconi, announced that the restaurant will take a turn for the casual beginning March 1. &#8220;We&#8217;re taking it in a lighter direction, with sandwiches and salads at lunch and dinner,&#8221; he said. &#8220;We&#8217;ll also have a big sharing section on the menu. People love to share these days.&#8221;<\/p>\n<p>Executive chef <strong>Mark Alba<\/strong>, who will &#0133;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Paces 88 American Bistro &#8212; the luxuriously appointed dining room in the St. Regis Hotel &#8212; bucked the trend away from fine dining when it opened in April 2009 with a high-ticket gourmet menu. Dishes such as the $35 roasted Carolina Squab with hedgehog mushrooms and caramelized pear caught the attention of Esquire Magazine&#8217;s roving [&hellip;]<\/p>\n","protected":false},"author":4063,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[],"class_list":["post-353229","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/353229","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/users\/4063"}],"replies":[{"embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/comments?post=353229"}],"version-history":[{"count":0,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/posts\/353229\/revisions"}],"wp:attachment":[{"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/media?parent=353229"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/categories?post=353229"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mereja.media\/index\/wp-json\/wp\/v2\/tags?post=353229"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}