Roll a small amount of clay into a ball. Pinch the top of the ball and shape it into a mushroom cap. Place the cap onto the wire at the top of the mushroom stem. Bake the clay according to the package directions. In the meantime, plant the Oxalis into the planter and cover any visible soil with moss. Water thoroughly.
What do you get when you combine works from a billion dollar art collection and a decadent, seasonal menu masterminded by French Laundry vet and executive chef Christopher Grossman? You get one of Atlanta's most memorable nights out in the tony Buckhead neighborhood. Atlas, on the ground floor of the St. Regis hotel has been open since 2015 but in spring 2019 adds a gorgeous glassed-in "outdoor" dining room reminiscent of vintage European train stations or Paris's Ritz dining room. There is live music in the Tavern Wednesday through Friday, so giddy dancing and general merriment is likely afoot, next to a subdued main dining room where you can dine beneath a Picasso or a Chagall. Locally-sourced ingredients pay homage to Georgia's red clay bounty and inventive, indulgent dishes like a foie gras jus with agnolotti and black truffles and trout with garlic-braised kale and mushrooms alongside pastry chef Christian Castillo's desserts make for destination dining. Oneophiles should check in with personable sommelier Samuel Gamble who offers more than 80 wines by the glass and can expand your vino knowledge exponentially in an evening.