We’re always on the lookout for new talent to join our tight-knit family and are  proud to offer a healthy, empowering work environment with a team-first mentality. If interested in applying for a job with us, careers@thechastainatl.com.


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Who We Are and Why We Care

CHRISTOPHER GROSSMAN, Executive Chef – Operating Partner
As Executive Chef and an operating partner at forthcoming Buckhead restaurant The Chastain, Chef Grossman draws inspiration from the best local ingredients and seasonal harvest to create dishes ranging from classic favorites to inventive new takes. Prior to his most recent position as Executive Chef at Atlas, Grossman worked under Thomas Keller at world-renowned Napa Valley restaurant The French Laundry and served as chef de cuisine under Gerry Klaskala at Aria in Atlanta. Everything at The Chastain is made from scratch and prepared to showcase Grossman’s decades of experience in some of the nation’s top kitchens.

The Past & The Future


Set inside a former roadside country store alongside Atlanta’s 268-acre Chastain Park, our space is designed to honor the history of the building it occupies as well as the neighborhood we serve. We are just steps away from the Chastain Horse Park and amphitheater, and welcome neighbors, Atlantans, first-timers and visitors alike to dine in our welcoming and modern space.

PROPERTY HISTORY. The restaurant known today as “The Chastain,” actually began as a country store which once existed alongside Powers Ferry Road in the days when the byway was little more than a dusty dirt trail. Today, swank neighborhoods exist on what once was fertile farmland. An early entrepreneur named John Adam Langford purchased 200 acres in this vicinity to grow corn, cotton, and sorghum cane. He also planted an orchard of apple, plum, pear, and fig trees, and he built a small store where he sold canned goods, flour and other staples. Unfortunately, Mr. Langford was too lenient with credit and when too many customers failed to pay, his store folded.In the 1930′s, it was demolished when Powers Ferry was widened. Some years later, another Langford caught the family itch for retailing, and re-erected the store near its original site. In this tiny country grocery—which today is the bar area of Horseradish Grill—this later Langford sold hot dogs and hamburgers and other groceries.

Other tenants later operated the store, one of which expanded the site to include a two-pump gasoline service station. By the early 1940′s, Bill Daly—who had owned Daly’s Health Club downtown—now leased the little grocery/eatery. Following a round of golf, the hungry players invariably stopped in to buy a sandwich, some homemade barbecue, or perhaps even a steak. In 1946, with his business flourishing from post-war recreationers, Daly enlarged the store with a dining annex, and the place became a full-fledged restaurant. A passion for horses prompted Daly to furnish his new restaurant—by then called “Red Barn Inn”—in a style reminiscent of a stable. Individual dining areas were partitioned to resemble horse stalls, and a variety of horse tack and equestrian gear and Kentucky Derby photos added to the atmosphere.

After Daly’s death in the early 1960′s, the Langford family sold the restaurant to Stefan and Kirsten Popescu. The Popescus changed little of Daly’s décor. They kept the dark, beamed, carefully cluttered ambience; the eight-point moose head in the foyer; the red and white tablecloths; the cozy fieldstone fireplace hung with coach lamps and copper kitchen pots, etc…

Steve Alterman purchased the historic eatery in 1995, naming it Horseradish Grill which operated until XXXX.

Today, The Chastain continues to offer fine dining in a rustic, yet sophisticated atmosphere, with cozy tables and the sounds swing and jazz in the background.

testOur symbol is a chestnut leaf – a tribute to the nutritious and abundant nut and a reflection of the nourishing, versatile food we serve. The emblem reminds us of our commitment to honoring nature and the neighboring park, and embodies the sophisticated space and our warm and inviting atmosphere.