Few restaurants have a name as well suited to them as Aria. Equal parts performance and restaurant, Aria is a truly creative culinary expression.  At center stage is chef and owner, Gerry Klaskala, pouring years of experience and talent into every dish and detail. Accompanying him are an ensemble of talented individuals, from the staff in the dining room to the cooks in the kitchen, who collaborate to deliver a memorable experience. But, it is the audience that is the foremost element in the day-to-day choreography at Aria. In fact, the term “audience” is heard often and with great respect here. For it is their audience that Aria seeks to delight.

This relationship with the guest distinguishes Aria amongst Atlanta’s restaurant culture. Underlying every detail is a sincere desire to please and engage their guests. Klaskala, for example, devotes much time to concepting the day’s menu, visualizing each dish and its capacity to stimulate the palate. Unlike many restaurants whose attention shifts throughout the day from lunch to dinner, Aria is exclusively devoted to the evening meal. Each day is a patient and methodical buildup to the dinner event and the days begin early, with pots bubbling and the sweet smells of slow-cooked meats filling the kitchen all day. This dedicated preparation gives Aria its authenticity and inspires so many of its regulars. Although the menu changes daily to reflect the freshest seasonal ingredients and wines, each dish is designed by chefs in such control of their craft that even the most experimental combinations hit the mark.
 
Aria’s consistency is largely a by-product of the restaurant’s relaxed confidence and meticulous attention to detail. Every aspect of the restaurant, from the impeccable decor to the elaborate wine list, has been carefully selected.  Nowhere is this more evident than in Aria’s cuisine, which is never over-embellished. Klaskala credits culinary experience and fresh, high-quality ingredients to fare that emphasizes straight-forward flavor. As with any stimulating performance, Aria is not lacking in drama. With each dish, Klaskala sets out to make the flavors “sing,” and such harmony is evident in his signature dishes. The Warm Lobster Cocktail, the Niman Ranch Slow Roasted Pork and the Zinfandel Braised Beef Short Rib blend flavors and textures with such precision as to make each dish uniquely spectacular. Pastry Chef Kathryn King creates similarly expressive dishes, such as Cross Creek Orchard Tangerine Panna Cotta, seasonal Sorbets, Warm Chocolate Cheesecake and numerous other delectable desserts.

Aria’s wine list is cast with equal attention to detail, providing a true companion to the artful cuisine. Wines are hand-selected and tasted to constantly evolve and enhance the wine list, adding new vintages and extraordinary boutique wines. The careful and extensive assortment brings together established and emergent wines from regions around the world. Evenings in the Aria lounge are alive with guests who come simply to enjoy the comfortably chic atmosphere while sampling these wines and Aria’s well-crafted cocktails. Entering the bar is an experience alone. Guests pass through a silver-beaded curtain to find a dimly-lit space revealing a pair of decadent red lounges, low-slung stools, and a series of brilliant red Harry Leibowitz photographs that float on the black clad walls. At the far end of the lounge is an eye-catching ellipse through which the contrasting dining room can be glimpsed.

The avant-garde interior, designed by the Johnson Studio, offers a unique complement to the building’s neo-classical architecture, brilliantly blending the old with the new. The black and white color palette lends drama to traditional molding while soft lighting draws attention to the sensual artwork. The dining room’s main attraction is undoubtedly the voluptuous chandelier which casts a delicate light and energy throughout the main room. For those seeking a more intimate setting, the upper balcony offers sleek, black, candle-lit booths backed with rich silk paneling.  Separating the two dining spaces are a pair of iron balconies and arched openings which showcase two of Georgia sculptor, Mary Engel’s jeweled-encrusted canine.

This unique setting, with its tailored sophistication, is matched by the restaurant’s subtle and exacting wait staff. Working in unison with the kitchen, this team of individuals are Aria’s chorus and operate with the same relaxed confidence that is evidenced in the kitchen. Guests are well served by their expert knowledge of food and wine, while every need is attended to with an unobtrusive precision and anticipation.

As such, Aria operates behind the scenes like an intricately choreographed dance. Each movement is carefully timed, cast and executed. The result is a distinct expression of culinary creativity — an expression designed solely for the pleasure of Aria’s audience and one in which its audience is certain to sit back and delight.