Johnny Courtney
Occupying a 100-year-old Craftsman house, the kitchen features seasonal plates rooted in the Pacific Northwest and informed by European technique and global memories. Menus range from chicken liver parfait and Hokkaido scallop to whole squab and spiced maitake, designed for sharing alongside inventive cocktails and a curated wine list. The name Atoma honors the unseen hands behind each dish.
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