With an array of food and beverage options, Solis Two Porsche Drive offers some of Atlanta's most memorable dining and lifestyle experiences. The choice is all yours: breakfast, lunch and dinner, cocktails and snacks, as well as in-room dining, available 24/7.
Serving a menu of modern Mediterranean fare, fresh pasta using local ingredients and specialty seafood dishes, guests of APRON will have no shortage of food options at this 100-seat eatery. Located on the ground floor of the hotel with a laidback patio space for alfresco dining, the dog-friendly patio also caters to man's best friend with a special menu of treats and "pupsicles".
Boasting an unbeatable view of the Porsche Experience Center track and runways of Hartsfield-Jackson Atlanta International Airport, this is a bar worth flying in for. Offering guests a comfortable yet chic rooftop experience, Overdrive Lounge's hand-crafted cocktails, small plates and live music make it the best spot to unwind and enjoy the sunset. Add in the eighth-floor lounge panoramic views of all the action taking place and you've got yourself a clear winner.
OVERDRIVE is open seasonally from April through October.
Whether starting, refueling or ending your day, this cozy, natural light-filled spot will tick all the boxes. Grab a coffee and head out or relax over drinks and the menu of light meals and snacks.
Because no one should be hungry at any time of the day, Solis Two Porsche Drive's kitchen team is on standby to help you and your team stay on track. For casual gatherings or late-night snacks, attentive meal service is just a phone call away.
Executive chef Derrick Green helms the kitchen at Apron with his take on modern Mediterranean cuisine. With 15 years of experience in the kitchens of luxury hotels across the southeastern United States, including The Ritz-Carlton Hotel properties in Orlando, Palm Beach, Fla. and, most recently, Buckhead Atlanta, chef Green's penchant for thoughtfully-crafted seafood dishes features a blend of modern Greek, French and Spanish cuisine among others on the restaurant’s dinner menu.
“My goal for Apron is to go beyond just putting food on plates,” said Green. “It’s one thing to present a guest with a beautifully plated dish, but if your food can also tell a story by respecting the history of the cuisine, that’s when the menu comes alive.”