The Signia by Hilton Atlanta stands at 159 Northside Drive NW on ground that used to hold the Georgia Dome, overlooking Mercedes-Benz Stadium with a walkway straight into the Georgia World Congress Center. At 976 rooms it is a convention hotel by design. What makes it worth a downtown resident's attention is the food.
Signia opened with seven restaurants and bars, and unusually, each has its own chef rather than a single kitchen feeding every outlet. The program is led by director of food and beverage Jacob Linzey (Ritz-Carlton, St. Thomas), executive chef Christian Quinones (W Miami) and pastry chef Daniella Lea Rada (Four Seasons Hotel Atlanta).
The flagship is Capolinea, an Italian fine-dining room turning out plates like polpette with sugo di pomodoro and duck ravioli with foie gras, Fresno chili and kumquat gremolata. Around it sit a spread that runs from homestyle breakfast to grab-and-go salads to seasonal cocktails by the pool.
"This is geared toward the global traveler who wants a lot of options," Linzey told Atlanta Magazine.
Why it matters downtown
Convention hotels have a habit of turning inward — feeding their guests and giving the surrounding blocks nothing. Seven separate concepts with seven chefs is a bet in the other direction: that the restaurants can pull Atlantans in on their own merits, not just capture a captive audience. For the Centennial Park District, that is the difference between a hotel and a neighbor.
Reported by Atlanta Magazine.
