"True style is timeless. Think of Chanel’s little black dress. Think of great Scotch. And in Atlanta, think of Aria"
-- THE ATLANTA JOURNAL-CONSTITUTION

"Aria is (already) hitting a high note, with Klaskala's signature cooking style in evidence: slow-cooked dishes with intense flavors, like five-hour roasted Vidalia onion soup with black truffle oil."
-- BON APPETIT

"Aria is a melodic mix of hot trends, hearty fare." "A suddenly sexy Buckhead destination with eclectic gourmet fare." "Klaskala's food is usually sophisticated and delicious, and sometimes downright amazing."
-- THE ATLANTA JOURNAL-CONSTITUTION

The Top 22 / The Definitive List of the Best New Restaurants in America
-- ESQUIRE MAGAZINE

"Who else but Klaskala would have the confidence to take a pedestrian cube of pork shoulder, slow roast it into silk and outfit it with balsamic-edged reduction sauce and a puddle of rich Gorgonzola polenta?"
-- JOHN KESSLER'S TOP 50 RESTAURANTS, THE ATLANTA JOURNAL-CONSTITUTION

One of the top five restaurants in Atlanta
-- GAYOT DINING GUIDE

"If you have not yet dined at Aria in Buckhead, run to the phone and make a reservation immediately, seriously- it is that good. With the help of an all-star team, chef and owner Gerry Klaskala turned what was formally Hedgerose into one of the coolest contemporary dining locales in the city."
-- THE PIEDMONT REVIEW

"Service is as well paced and accomplished as the cooking."
-- CREATIVE LOAFING

Best New Atlanta Formal Restaurant
-- BON APPETIT

Two of Atlanta's 10 Best Chocolate Desserts
-- ATLANTA HOMES AND LIFESTYLES

Culinary Award of Excellence
-- GERRY KLASKALA HONORED WITH ROBERT MONDAVI CULINARY AWARD OF EXCELLENCE
Aria chef/owner Gerry Klaskala joins the ranks of such nationally recognized chefs as Charlie Trotter, Mario Batali, Daniel Boulud and Jean-Georges Vongerichten as a recipient of the prestigious Robert Mondavi Culinary Award of Excellence. The honor is presented to just six chefs each year since 1994.

Klaskala was chosen for his culinary achievements and for his interest and understanding of pairing wine with fine cuisine, according to Margrit Biever Mondavi, vice president of cultural affairs at Robert Mondavi Winery.

The award criteria are:
-- Enjoys a reputation for consistent excellence in cuisine
-- Exhibits innovation in his/her approach to food preparation
-- Emphasizes fresh, seasonal ingredients
-- Highlights authentic ethnic and regional cuisine, or successful interpretations
-- Appreciates wine and create cuisine that pairs well with wine