Events Calendar

"We recently celebrated my mother's 70th birthday at AG, and the experience was absolutely exceptional from start to finish.

The food was exceptional, the ambiance was perfect, and the staff made us feel as though we were the only guests in the entire restaurant. Their attention to detail, kindness, and commitment to making the night perfect truly stood out. I could go on and on, but simply put: if you're looking for a place to host a memorable and meaningful celebration, look no further than AG."

“Executive Chef Quinn Bullard recently joined AG, the steakhouse at The Ritz-Carlton, Atlanta downtown. Alongside steaks, Bullard has added light and bright seafood dishes to the menu. Think hamachi crudo with a blood orange aguachile, cold-smoked scallops with corn puree, and oysters with a peach mignonette and Champagne gelee. You can now add foie gras and lump blue crab Oscar to the black Angus steaks. Be sure to grab a pre-dinner martini at the Lumen Lounge at the hotel.”

“The steaks were cooked to perfection, the sides delicious and the service unmatched! We came in originally because we were staying at The Ritz-Carlton, Atlanta and it was convenient, but soon felt at home with the kind service that went above and beyond and the amazing food! My daughter declared she wanted to move in and my son exclaimed it was the best meal he ever had! We will absolutely be back during our short stay and whenever we are in town again!”

“March your suede steppers into AG, the signature restaurant at The Ritz-Carlton, Atlanta. It doesn't matter if you're looking down at Peachtree Street from your patio table or sitting in the dark, leather-boothed dining room, you'll be greeted with formal salutations and presented with five water options. An assortment of seafood and satisfying sides (including a skillet mac and cheese we'd consider staying overnight to try again) are available, but the headliners are the steaks, ranging from skirt to a 36-ounce tomahawk so tender the meat falls into the chimichurri sauce on its own.”