Overstory's Chef's Table Dinner

Overstory Rooftop Bar is thrilled to host an intimate, open-air Chef’s Table Dinner on Thursday, August 14th at 7:00 PM.

About this Event

Overstory Rooftop Bar is thrilled to introduce an intimate, open-air Chef’s Table Dinner Series set to debut on Thursday, August 14th at 7:00 PM on the Outpost Patio at Overstory. Curated by Executive Chef Mariela Biggio, this seasonal dinner offers an unforgettable evening of elevated cuisine and tailored wine pairings complete with sweeping views atop the Westin Atlanta Gwinnett.

Limited to just 14 guests, this exclusive dinner features a four-course seasonal menu with tableside touches, each course thoughtfully complemented by summer wines or bubbles. The evening begins with a charming welcome reception, complete with a sparkling wine sabering ceremony and a dynamic appetizer station serving seasonal crudité with dipping choices and deviled eggs.

Guests will enjoy a refined tasting experience, beginning with Cold-smoked Venison Tartare topped with quail egg and chanterelles, followed by a refreshing Heirloom Tomato and Cucumber Salad with whipped feta and citrus dust. The main course, a stunning Herb-crusted Rack of Lamb, is paired with a cabernet demi-glace and confit beets, and a Raspberry-white chocolate Tiramisu and signature Raspberry 75 cocktail will close out the evening on a sweet note. Live music will envelop the evening, adding an extra layer of charm to the experience.

The Menu:

“Elevated Eden at Outpost”

A vertical garden of dip, crunch, and color

Roasted garlic hummus • pretzeldust soil • seasonal vegetable crudité

Deviled Eggs

Redcabbage eggs • Herbs & pickled okra • Beetroot eggs • Oscietra caviar • Teamarbled eggs • Spicy mayo • Candied peanuts

First Course

Cold‑Smoked Venison Tartare

chanterelles · petit cress · pomegranate reduction · quail egg · focaccia crostini

Moët &Chandon Rosé Impérial NV

Second Course

Heirloom Tomato & Cucumber Salad

whipped feta · white balsamic reduction · citrus dust

Moët & Chandon Blanc de Blancs

Third Course

Herb‑Crusted Rack of Lamb

cabernet demi‑glace · domino potato · confit beets

Veuve Clicquot Yellow Label Brut NV

Fourth Course

Raspberry–White Chocolate Tiramisu

“Raspberry 75”

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