Photo Gallery | Meal in $20: Rooftop 866
ATLANTA, Ga. – It’s almost rooftop season and Rooftop 866 at the Renaissance Midtown is gearing up for the fun. The hip rooftop reopened in early March and is equipped to handle the changing seasons; the rooftop is fully heated, with new cabanas, three fire pits and an enclosed bar. Rooftop 866 is open 7 days a week and, even, offers hot cocktails for the changing weather.
The restaurant is under the direction of Executive Chef Janine Falvo who brings culinary experience from American cities like: Chicago, Sonoma, Orlando and Santa Clara, to her new Atlanta home. Falvo grew up, in Pittsburgh, into a traditional Italian family and learned to cook at an early age.
“I attended Pennsylvania Culinary in 1997 and worked at a Mediterranean wine bar and did catering while I was in school,” Falvo told us.
While in college, Falvo interned at Walt Disney World and after college she transitioned into a fulltime job at the Boardwalk Resort. After her work there, she moved to Chicago to work at the Restaurant Molive which she describes as a “chops” restaurant. While at Molive, she gained an appreciation for Minnesota cheeses and grass-fed beef; she said at the restaurant he served celebrities like Ringo Starr and Tina Turner.
After working there for a few years, Falvo was recruited to open Bradley Ogden’s Parcel 104 in Santa Clara.
“When I moved out to Santa Clara the volume slowed down which enabled us to focus, more, on the actual art of food and creating tastes,” according to Falvo. “I became a fan of farm to table; I became very product driven.”
Falvo moved to Atlanta from Sonoma Valley and has become a fan of many different local products, like sorghum syrup, for example. The chef sources her syrup from Monroe, Georgia and gets different products from other local farms like Benton Farms and Springer Mountain Farms. The restaurant, also, has a garden on its rooftop.
Chef Falvo said she “enjoy seeing things in the ground and serving them, here, at night. That’s what I love.”
Check them out every night until midnight. The restaurant hosts two discount nights, a “locals” night on Sunday and a Hospitality industry night on Monday; both nights individuals will be offered a twenty percent discount.
Every Tuesday, the Where U Live team chooses a Metro Atlanta restaurant and with the restaurant's help, shows you how you can sample the menu without spending too much.
$20.00 REMAINING
The Shrimp Tacos are a signature item. They’re crafted with local corn tortillas, shrimp, cilantro creama, shredded cabbage, avocado and three limes. The shirmp tacos are the “most light” menu selection on the Rooftop 866 menu. The tacos cost $12.
Chef recommends pairing the Rooftop Shelf Margarita with the shrimp tacos. The Rooftop Shelf Margarita is crafted with partida Blanco, fresh lime juice and agave nectar. The drink costs costs $11.
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Chef recommends the Ahi Tuna Nachos for someone who wants a light springtime snack. The nachos are crafted with sashimi grade tuna, wanton chips, jalapeño, wasabi crema, siracha and romaine lettuce. The Ahi Tuna Nachos cost $14.
Along with the Ahi Tuna Nachos, the Chef recommends the Secret Garden Smash which is a strawberry flavored drink that features bulliet bourbon, muddled strawberries, balsamic vinegar and fresh mint. The Secret Garden Smash will set you back about $12.
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She, also, recommends the BBQ chicken sliders. The chicken is smoked and slow-braised in Sweetwater 420 beer and an in-house Carolina-style BBQ sauce, coleslaw and served alongside Russet Kettle Chips. The BBQ Chicken sliders cost $12 and chef recommends it to be paired with the Raspberry Lemon Drop, which is crafted with hanger one fraiser river raspberry, fresh raspberries, fresh lemon and raw sugar rim; the Lemon Drop costs $11.
$20.00 REMAINING
The Wagyu Brisket Sandwich is a hearty winter sandwich which is crafted with beef that comes from the same cattle as Kobe beef. The beef is braised for 8hrs in Sweetwater 4/20 beer. The sandwich is served on a baguette which is topped with Gruyere cheese and served with a truffle oil jus. The chef suggests the Mojito, along with the Brisket Sandwich.
