When the Hotel Palomar was recently purchased by Renaissance Hotels, there was a changing of the guard with the restaurant attached.

The result is another Atlanta fine dining experience at Briza, helmed by Executive Chef Janine Falvo. Falvo comes to Atlanta via Sonoma, where she was chef de cuisine at Carneros Bistro & Wine Bar, a restaurant known for offering patrons the finest organic meats, artisanal cheeses, local produce and baked goods.

She is also in good company here in Atlanta, using locally sourced ingredients for both Briza and Rooftop 866. We indulged in a special tasting menu with wine pairings, the dishes were incredibly flavorful with a decidedly modern flair and even some whimsy thanks to pastry chef Kelly Lovett. Being from Sonoma, it was to be expected that their wine list was incredible, but the pairings were just inspired. Our server was a level one Sommelier, Joseph, who works in conjunction with Chef Falvo and is extremely knowledgeable about all the vintages.

For starters we had the cucumber-melon salad and the mozzarella ‘egg’ with heirloom tomatoes, black garlic vinaigrette, crispy kale, dusted with bacon power. Amazing flavors! The veal sweetbread ‘parmesan’ with basil and garlic chips was also a favorite. We then moved on to the entrees, an alaskan halibut with wild mushrooms, sweet corn, tarragon and corn nage, which also featured a popcorn foam. I’ve actually never eaten anything with a foam on it, only seen such things on Top Chef! We also really enjoyed the lamb with grilled ratatouille, olive pistou and red pepper custard. Both were incredible and so gorgeously plated.

Not being a huge fan of fois gras as a pate, I was loathe to try Chef Falvo’s version, but it was delicious seared on top of a duck confit ‘cinnamon roll’ with a sweet peach marmalade. I’m now officially a fan thanks to this preparation. The surprise of the night came in the form of dessert, presented by pastry chef Lovett - fruit loop flavored ‘dipping dots’. A fan of liquid nitrogen like ATL Top Chef alum Richard Blais, I really enjoyed this fun and innovative pop culture palate cleanser before dessert. The main dessert was a handmade old fashioned donut (without the hole), a sculpted chocolate ganache and coffee ice cream. Another fun surprise in the ice cream, it contained chocolate pop rocks! Not a lot, but just enough to have fun with and flash me back to when I was kid in the 80s.

Briza is a treat for people who enjoy really amazing food, presented in a new and innovative way, with prices that match those at a regular steakhouse. It also has complimentary valet parking right off W. Peachtree, so you won’t have to hunt for parking.

It’s truly a unique culinary experience and one you will remember for some time to come.