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The Candler Hotel is thrilled to be partnering with two-time James Beard Award winning Chef Hugh Acheson for our on-site destination dining room, By George. Named in honor of the duo that crafted the space over a century ago, By George is an outward facing restaurant and the latest outpost from Acheson, a former contestant on Bravo's Top Chef Masters.
Read more about Chef Acheson or visit his website.
Located at 127 Peachtree Street, NE and lining The Candler Hotel's Northwest windows is By George. Occupying the area that was formerly home of Central Bank & Trust, this modern dining room from celebrity Chef Hugh Acheson offers a fresh approach to Southern food and provides a memorable dining experience for all guests. Like the hotel's tinkling chandeliers and original period elevators, By George serves as an iconic reminder of a metropolitan polish that exists outside of trends, one that is making its return to Atlanta's oldest center.
In 1905, Asa Candler, the founder of Coca Cola, hired two architects to design and construct The Candler Building; the work of those two men, George Stewart and George E. Murphy, will reopen shortly as By George. The restaurant is named for George E. Murphy, the architect of the original building and the man who, with infinite care, worked out the intricate technical details of this now historic landmark. The restoration of this space represents a homecoming to Beaux Arts refinement in the heart of the city and the décor is inspired by the abundant presence of Amicolola Marble, Tiffany windows, hand-crafted millwork, and original brass fixtures and fittings. In addition to a full-service restaurant, By George has a vibrant bar area for guests to relax and unwind.
Open for three meals-per-day, By George features pure classic cuisine with a worldly feel, largely influenced by traditional French cooking. At his other outposts, Acheson is well known for using locally sourced ingredients with flair and passion, and By George is no different. To match Acheson's food is an extensive wine program helmed by accomplished sommelier Steven Grubbs and keen cocktails from the talented hands of Kellie Thorn. The restaurant also serves in-room dining and is available for private dining (on request).