A high-end, tapas-style Indian restaurant is coming to Atlanta.
Pataaka is planned for Spring Quarter, a mixed-use development in Midtown. The restaurant will be located on the ground floor of Sora, the luxury residential tower at the project.
The restaurant will be led by Atlanta-based Chef Anish Nair, also the CEO of Jai Ho Indian Kitchen, located at Krog Street Market. The tapas-style menu at Pataaka will feature Indian classics and modern offerings “infused with global influences,” like jackfruit bruschetta, tamarind BBQ lamb ribs, tandoori duck breast, sakura chicken and red snapper pollichattu.
“At Pataaka, we’re not just creating food; we’re curating moments,” Nair said in a statement. “My journey from the refined kitchens of the Taj and Marriott to building my own culinary path in Atlanta — including Jai Ho — has helped me imbibe one truth: great food is a spark. It brings people together, opens up stories and turns a night out into something unforgettable. Pataaka is that spark: bold, beautiful and full of soul.”
The Johnson Studio at Cooper Carry is designing the space. It will feature up to 113 seats, an outdoor patio and a mezzanine space for private dining.
Pataaka is expected to open later this year.
The new restaurant joins a lineup of previously announced chef-driven concepts opening at Spring Quarter, including Sozou, a new Japanese concept from renowned Chef Fuyuhiko Ito, and Habaneros, a contemporary Mexican eatery from Louisiana.
Spring Quarter comes from Portman Holdings, also the team behind Junction Krog District along the BeltLine.
“We’ve been thoughtfully curating an incredible lineup of culinary experiences at Spring Quarter, all of which bring a creative and iconic twist to modern dining,” Dotan Zuckerman, Portman’s Head of Retail Development, said in a statement. “With Pataaka onboard, we have a roster of iconic chef talent filling a much-needed gap for quality restaurants in the market. As we gear up to open Sozou and Habaneros in the coming months, we can’t wait to invite the community to eat, drink and gather at Spring Quarter.”
