Introduction

As the Park 75 restaurant at the Four Seasons in Atlanta heads for a transition to a completely different concept,* a small group of us gathered last night for a special dinner. We asked Sous Chef Jomo Morris to prepare a meal for us inspired by his Jamaican roots, and he and the rest of his team delivered a brilliant experience. This was the third tasting menu I've had the privilege of enjoying from Chef Jomo in the past three weeks, including the Corton dinner when Mike Grammer was in town, and each has been outstanding. Chef Jomo's talent in the kitchen is only surpassed by his humility and his charm. And our server, Christian, did a terrific job (though I'm biased because he is also a friend).

Looking back, my notes aren't great, as I was more focused on enjoying the food, wine, and company than on recording my impressions, but I hope they offer something worthwhile.

*Eater Atlanta reported today that the Park 75 space will become a banquet/meeting space and that the Park 75 Lounge and Terrace will become Bar Margot, a new Ford Fry restaurant.

Flight 1 - Aperitif (1 note)

Flight 2 - Snapper, Langoustines, and Stuffed Shrimp (2 notes)

Flight 3 - Quail with Tamarind Glaze, Curried Lentils, and a Red Stripe Sofrito and Duck Confit with Black Bean Risotto (2 notes)

Flight 4 - Pork Tenderloin with Fingerling Potato Salad and Salsa Verde (2 notes)

Flight 5 - Fresh Tagliatelli with Oxtails and Chanterelles (2 notes)

Flight 6 - St.-Andre Souffle with Epoisses and Pineapple Chutney (1 note)

Flight 7 - Sunnyside up Banana Cake and White Chocolate with Plantain "Bacon" (2 notes)

Closing

I could not have asked for more from my last dinner at Park 75, but look forward to trying the new concept. Chef Jomo and his team conveyed their passion for their heritage with brilliance and sophistication, and I'm honored to have been a part of this special evening.