Welcome to TWO Dining.

TWO serves wood-fired meats and fish served in a high-energy, open kitchen featuring fiery American Food.

Cameron Thompson, Executive Chef

Executive Chef at TWO, Cameron Thompson gets to let his creativity shine as his passion for innovation and desire to exceed diners’ expectation enliven the “Fiery American Cooking” praised by Atlantans year after year.

All of the small plates are ideal for sharing or savoring on your own. A few of the menu’s highlights include the Salmon Chips, loaded with short smoked salmon, chipotle cream cheese, capers, and red onion; Lamb Lollipops served with grape chile jam and goat cheese; entrée options include Pork Shoulder with NY baked cheddar macaroni and pork jus; and the Bronzed Sea Scallops served over smoked gouda grits in a tomato broth. 

Jonathan St. Hilaire, Executive Pastry Chef

Be sure to save room for dessert! Executive pastry chef, Jonathan St. Hilaire, has been catering to guests sweet cravings for years.  Classically trained at the French

Culinary Institute, St. Hilaire began perfecting his pastry technique through various stints in New York City’s finest restaurants.  A New Hampshire native, St. Hilaire ventured down south to Atlanta, where he has worked in several award-winning kitchens. 

The cupcakes and ice cream allow those young and young at heart to indulge in their favorite childhood dessert.  Other crowd favorites are the banana chocolate bread pudding soaked in vanilla bean ice cream and chocolate mousse.

The unique wine barrel program is the only one of its kind in the United States.

The wine wall stands 26 feet tall and holds 42 stainless steel barrels of wine and features a gravity flowed system for pouring. The barrels are displayed in a glass and steel, temperature controlled tower designed exclusively for TWO urban licks. In addition to the wine program, infused cocktails hang from the rafters filled with exotic fruits to tempt the more adventurous diners.