The dining room is a very comfortable setting to enjoy our sumptuous menu items while sharing good times with family and friends. The menu will tempt your taste buds with some old favorites and some new twists. 

 

In keeping with his love for the style, Chef Todd Hogan specializes in creating dishes that have a distinct southern accent. Chef feels that the new, state of the art, fully equipped kitchen provides him with the ideal environment to unleash his culinary creativity...and the menu shows it.

From the 5 ounce filet to the 16 ounce ribeye, we have tender premium steaks to satisfy every taste and appetite. You can complement your steak dinner with one of our “Side Surf” selections of a crab cake, grilled or fried shrimp. Seafood entrees include 100% Lump Crab Cakes, Blackened Shrimp and White Cheddar Grits and many others. For lighter fare, we have a broad selection of soups, appetizers, salads and sandwiches.

The dining room is furnished with a combination of booths and tables to suit your preference. Three semi-private dining areas that seat 8, 12 and 24 are perfect for business dinners or get-togethers with family and friends. If you need to seat more than 24 or need a private room, go to our Banquet page for more information.

Executive Chef / Partner Todd Hogan

                No stranger to the South, Chef Todd Hogan joins the Trilogy team with over twenty years of restaurant history. Born & bred in Atlanta, Chef Todd attended Johnson & Wales University in Charleston, and went on to open & run many fine dining establishments around the southeast.

Much of his early experience has been documented on the TV Food Network. Having appeared with Rachael Ray on her program 40 Dollars a Day, as well as In Food Today & Regional Southern Cuisine, Chef Todd’s experience with the Food Network has allowed him demonstrate his natural ability in both the kitchen, but also in front of the camera.

But he’s not just another pretty face. Underneath the toque, Chef Todd is truly a chef’s chef. Of even greater value that his television experience, Chef Todd is honored to have been a recurring Guest Chef for the James Beard Foundation, and was also awarded the prestigious DiRoNA Award for his teamwork at Café Marquesa in Key West. Other restaurants of note are The Capitol restaurant in Dallas, By the Tracks Bistro in Knoxville and his Corporate Executive Chef experience at Café Tu Tu Tango in Miami. Wildberries, in Atlanta, was Chef Todd’s first venture on his own: in 1997 Chef Todd opened Wildberries, and quickly received accolades from the Atlanta Journal’s John Kessler.

Chef Todd hopes you’ll stop by Trilogy’s kitchen one day to say hello. Ask for a menu recommendation, ask for a recipe, ask for a bite! His expertise has taken him around the Southeast, but the Trilogy concept has brought him back to Atlanta; join him for dinner soon and take advantage of all this prestigious chef has to offer.