2. There’s some top culinary talent in the kitchen.

What makes the team at Zephyr unique is that, like the railways that intersect Atlanta, many of the powerhouses that have made this newcomer their hub have done so by changing tracks.

Taking a unique tack, director of food and beverage, Omari Buncum (formerly of The Forth, home of Elektra and Il Premio) says, “We weren’t looking at titles — we were looking for strong leaders.”

It was this philosophy that led him to invite Carelys Vazquez to take the reins as the founding executive chef for all of the hotel’s outlets, including Zephyr — a massive and unusual pivot for an accomplished pastry chef with a history of award-winning programs in her specialty. With her pledge to build and inspire teams, and create an environment where “chefs can feel empowered,” it became clear that she was the right conductor to get growth on track, laying the foundation for current executive chef Christian Quiñones to take over.

A Puerto Rico native who completed his culinary studies in Florida and the Basque Culinary Center in San Sebastian, Spain, Quiñones was recruited similarly for the people-first culture he brings to his projects. And serving as chef de cuisine is Jonathan Mailo, in addition to executive pastry chef Stephen Huang, most recently of the lauded Atlas Restaurant at The St. Regis Atlanta hotel in Buckhead.

Last but not least is nationally acclaimed mixologist Thandi Walton, who is both curating the beverage program in addition to pivoting to a new role as general manager here.

The temperature isn’t the only thing hitting triple digits in the downtown core. The international passion is completely boiling over as the city reaches the final 24-hour stretch before its historic stadium introduction. The afternoon window has brought a big wave of international supporters straight into the festival gates.