At Il Premio in The Old Fourth Ward, Italian Opulence Meets Modern Luxury
There’s a new restaurant inside the Forth Hotel in Atlanta’s Old Fourth Ward neighborhood, and it may be one of the most anticipated openings in the city this year. Arriving on the scene fashionably late — but just in time for faux fur coat season — Il Premio joins the hotel’s already-popular dining and drinking stablemates Bar Premio and Elektra, which both debuted in July. Moonlight, the property’s rooftop lounge, recently opened its doors for cocktails and spectacular sunset views, as well.
With Il Premio, the Forth Hotel’s owners have saved the best for last — billed as an Italian steakhouse, there’s plenty of seared meat on offer, but equally compelling is a raw bar, lots of premium seafood, handmade pastas, and a drinks offering that leans on Italian wines, amari, and digestifs. It’s all swaddled in a lush, upscale environment that immediately makes the restaurant a magnet for the kind of escapist destination dining that we all deserve now and then.
Here’s what to expect.
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Entering the Dining Room Feels Like Stepping Back in Time.
With custom arched windows inspired by Renaissance architecture, mood lighting, a glazed brick fireplace, leather-upholstered banquettes, stunning oak floors, and high ceilings, Il Premio is offering more than dinner — here, there’s a glimpse of the super luxe, even if only for a night. A dream for lovers of mid-century Italian modernism and antique décor, the 200-seat restaurant features vintage chandeliers, a vintage baby grand piano, and Gothic-inspired stained-glass windows overlooking Historic Fourth Ward Park. The restaurant’s design — complete with a Renaissance-inspired mural of Siena’s famous ‘Palio’ horse race, first held in the 1400s — is dark, moody, nostalgic, and sexy. It’s a fitting backdrop for what’s to come.
Bring Your Appetite — You’ll Need It.
The first-floor restaurant unveils a standout Italian steakhouse menu studded with caviar, crudos, antipasti, housemade pasta, plus à la carte prime cuts of meat (including both USDA’s finest and A5 Japanese Wagyu), and an array of meticulously curated wines and cocktails. Guests can also dive into the restaurant’s cellar of Italian and other Old and New World wines, an extensive amaro list, and house-infused liquors for a unique and bespoke touch.
According to executive chef John Adamson, formerly of American Cut and Marcel, Il Premio aims to have a “classic steakhouse setup” with the energy and vibe to match. With 30 years in the restaurant business, Adamson is joined by chef de cuisine Ben Toller, beverage director Gordon Kelley (formerly the bar manager at St. Regis Atlanta), and pastry chef Carelys Vasquez, who has worked at the InterContinental Buckhead Atlanta, Four Seasons Hotels & Resorts, and Lazy Betty. Adamson has placed an emphasis on sourcing exceptional fish and seafood, and notes the scallop crudo, branzino, and chilled lobster as dishes to look out for.
Meanwhile, the dessert menu has been collaborative as he and Vasquez share an office and have been brainstorming together for quite a while. Diners can expect a little gift at the end, one sweet bite, perhaps a petit four. When asked about his favorite dessert, Adamson shared, without hesitation, that it’s the chocolate budino.
As part of the dining experience here, fresh pasta is made in-house daily, with three distinct styles: classic extruded shapes, stuffed pasta with egg dough, and laminated pastas like fettuccine and linguine. With plans to introduce additional options down the line (maybe even gluten-free), the authenticity of the pasta-making process adds to the restaurant’s appeal. Balancing Italian tradition and the gilded luxury of a modern steakhouse, Il Premio has ambitions to eventually roll out tasting menus with drink pairing options.
Tableside Martinis Add a Theatrical Flourish To The Experience.
In addition to classics like spritzes, espresso martinis, and other classic cocktails, there’s another delightful indulgence to look forward to as part of the bar program: a fancy tableside martini service, which allows guests to customize their cocktail with a choice of garnishes, from olive or cherry, to lemon twist. The bar’s olive-oil washed vodka martini is served ice cold in a V-shaped glass with a sidecar (a little carafe with the leftovers, so you can refill your glass) because it’s slightly larger than usual, at about 1.5 servings. The olive oil infusion gives it a subtle silky texture and peppery flavor, and it’s topped with a few drops of lemon-infused olive oil at the end.
It’s a Restaurant For All Occasions.
This dazzling new addition to the Forth, a project led by operator Method Co. and developer New City Properties, offers a sense of exclusivity with access for hotel guests, social club members, and the public. Seating capacity at Il Premio allows for up to 200 diners, and folks behind the scenes hope it will become a landmark in Atlanta’s growing and ever-changing culinary landscape. Meanwhile, parking is available via valet at the hotel, in addition to some paid lots and street parking spaces nearby. For us, it’s the perfect place to head for date night or to impress out-of-towners, for a special occasion, or really any evening you want a glamorous (and delicious) pick-me-up. So, what are you waiting for?
Allison Ramirez is a bicoastal, Atlanta-based (for now) freelance journalist. She has over a decade of experience writing for publications like Travel + Leisure, the Daily Beast, Liquor, Thrillist, and others. Her recent work spans art, architecture, travel, and food & beverage stories, focusing on diversity within those spaces in the South and beyond. Follow her on Instagram. Follow Resy, too.
