Atoma

What an incredible weekend for Team Atoma at the James Beard Awards in Chicago.

We are so proud of Chef Johnny Courtney for being named a finalist for Best Chef: Northwest & Pacific. Its Atoma's second year in a row being a finalist and we couldn't be more proud of that. It was an honor to celebrate alongside so many talented chefs, restaurateurs, and hospitality professionals from across the country.

Thank you to the James Beard Foundation for recognizing and celebrating our industry, and to the city of Chicago for its gracious hospitality throughout the weekend. We had the opportunity to reconnect with old friends, make many new ones, and be reminded of just how special this community is.

Huge congratulations to our fellow finalists in Seattle and to our friends at for their incredible WIN for Outstanding Bar!

We are so grateful for the experience!

Dry aged kanpachi collar, curry leaf marinade grilled hot and fast. Finished with curry leaf and chives.

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Housemade sourdough crumpets with cultured jersey milk butter and fermented honey.

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The Atoma chef team. Tomorrow, Chef Johnny, alongside team Atoma heads to the James Beard Awards as a finalist for Best Chef: Northwest & Pacific. We're incredibly proud of what this group has built together.

Here's to celebrating Seattle. 🙌

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Dry-aged Japanese kanpachi with apple gelée, almond milk leche de tigre, and sansho pepper.

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Ready for any celebration — caviar, chive dip, and pommes paillasson.

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Glazed black cod, uni monte, kumquat kosho and grilled ramps.

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Giuseppe ready and at your service.

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Dry aged kanpachi collar, curry leaf marinade grilled hot and fast. Finished with curry leaf and chives.

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Deviled crab salad with crab shel hollandaise and toasted housemade pain de mie.

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