The Four Seasons' afternoon tea program launched in October 2025 — a weekend-only service staged on "the Bridge" between Bar Margot and Brasserie Margot, the French restaurant that took over the hotel's ground-floor dining room at the end of 2024. It's the newest of Atlanta's major hotel teas and the only one that's squarely in Midtown rather than Buckhead.
The service is French-accented and intentional. Pâtisserie comes from the brasserie's pastry kitchen: chocolate-dipped madeleines, rose-and-pistachio macarons, flourless chocolate-hazelnut cake. Savories run toward the brunch-forward — coronation chicken brioche rolls, smoked salmon with herb cream cheese, roast turkey with avocado on sweet potato bread. The tea list is JING, the London-based whole-leaf tea house that supplies many of London's Michelin-starred hotel teas — a serious move, not a Harney-and-Sons default. A "Colour Me Pink" sparkling-wine cocktail is the house add-on for guests who want the champagne-tea template without committing to a full bottle.
The program was built to balance comfort with discovery — which is how it reads in practice: the savories are approachable, the pastries aspirational, the tea list strong enough that a tea drinker will actually pay attention.
Practical notes: Book ahead on the Brasserie Margot website — Saturday seatings fill two weeks out during holiday season. Dress is smart-casual. Valet is the path of least resistance; the hotel's porte-cochère handles drop-offs from the 14th Street side. Seasonal add-ons (Galentine's, Valentine's, Bastille Day, holiday) rotate through the regular program. Note: the main restaurant operates daily breakfast/lunch/dinner — the schedule above reflects afternoon tea service only.