Purple Rain offers a modern and sophisticated interpretation of tapas within a sleek, open, and multifunctional dining space. Like an overachieving butterfly larva, Purple Rain transforms throughout the day from afternoon café to tapas restaurant and lounge by night. Their palate merges Asian and European cuisine, with a dinner menu offering finely crafted food art such as curry-grilled quail with pad thai noodles and roasted peanuts ($13), osso bucco with braised beef short ribs and gremolata ($10), and macadamia-crusted sea bass ($18). For leisurely late risers, Purple Rain's brunch menu includes eggs benedict with lobster tail ($10), raspberry beignets ($5), and Nutella-stuffed french toast with caramelized bananas and powdered sugar ($7). Enjoy one of their spritely custom cocktails, such as a tangerine-ginger mojito or sparkling sake with seasonal berries ($8 each), or skip drinking altogether to sprawl across their effulgent purple bar and perform shadow puppet plays on the ceiling.
From behind three black granite bars—the longest of which extends 36 feet—bartenders decant imported and domestic beer and shake up specialty cocktails. The posh bars, along with gold-accented black-velvet banquet seating, flank a dark-wood dance floor packed with grooving patrons perfecting dance moves and trying to pretend like they're not incredibly out of breath. Overhead, a 5-foot disco ball and a floating DJ booth lord over the raucous party, which is fueled by a premium sound system blasting popular tunes and Top 40 hits on Saturday night.
Upstairs, a horseshoe-shaped enclosed lounge with private tables, separates private parties from the dancing masses below, which VIP guests can view from a glass room that accommodates up to 125 patrons silently holding up scorecards to rate their moves.
Visiting CRÜ Urban Lounge is less like drinking in a bar and more like hanging out at your hippest friend's ultra-trendy loft, largely thanks to founder Chetan Goud's keenly upscale and eclectic sensibilities. Goud drew from his extensive travels through Europe, New York, and California in the creation of his hyper-modern yet intimate restaurant and cocktail lounge. With its high ceilings, luxurious black leather furniture, two-story layout, and unabashed use of umlauts, CRÜ Urban Lounge exudes a cosmopolitan, European-tinged vibe, matched to a T by its food and drink offerings.
The menu swings effortlessly from udon noodles and chicken tacos to hot dogs, as well as grass-fed burgers culled from local and seasonal ingredients, mirroring an international selection of wines and craft beers. Weekend brunches ply guests with hearty smoked-salmon frittatas and sweet apple-bourbon pancakes, and creative cocktails bring classic drinks to the 21st century—adding apple bourbon to a shandy or creamy egg white to a whiskey-amaretto sour.
After its original location disappeared, then mysteriously reppeared in an Idaho cornfield, Tongue & Groove relocated into its current two-floor, 8,600-square-foot facility in 2007, quickly becoming the orange-upholstered nerve center of Atlanta nightlife. Since the original location's opening in 1994, Nightlife wizards Michael Krohngold and Scott Strumlauf have meticulously crafted Tongue & Groove into a club that is simultaneously classy and wild. By offering complimentary valet service, patrons are left feeling as pampered as a C-list sitcom star, or, at the very least, a celebrity magician with an abrasive haircut.
Divan Restaurant & Hookah Lounge serves Persian-influenced Mediterranean feasts amid exotic artwork, plush pillows, and flowing curtains. Hooded lanterns cast a warm glow on murals depicting a sultan's court, colorful modern canvases, and tucked-away corners where diners share mezzes amid crimson cushions or chairs wrapped in silver cloth. As they dine upon dishes such as duck confit with black-currant relish and grilled lamb with pomegranate-mint demi-glace, guests enjoy the comforts of the hookah⎯a traditional water pipe that relaxes users with smoke that combines a touch of tobacco, sweet notes from fruit molasses, and a dash of wispy ghost.
As wispy tendrils of hookah haze dissipate overhead, diners clink glasses filled with drinks such as fruit-flavored martinis and sup on plates of blackened salmon, garlic-butter grilled shrimp, and molten chocolate cakes with hints of tarragon and raspberry sauce.
There is always a lively spirit of creativity at The Sound Table, but it changes throughout the night. The upstairs dining room boasts a menu that "zigzags through global influences: Belgian-style frites, Oaxacan hanger steak with salsa verde, Chinese grilled ribs redolent of soy and chile," says Atlanta magazine, which placed restaurant on its list of the area's 50 Best Restaurants. However, the menu's capricious nature doesn't stop at the recipes, it also affects the availability. The selection changes frequently as the chefs incorporate new, seasonal ingredients. On the downstairs level, the bar is a bit more consistent, although still inventive. In addition to the international assortment of wine and beer, the bartenders mix drinks that Creative Loafing Atlanta hailed as "some of the best cocktails in the city." These shaken and stirred concoctions are separated into categories that range from bright & dry to strong, rich & strange, and they occasionally feature nontraditional ingredients such as pine liqueur or garam masala. Although the food and drinks help keep spirits high, it's the live music that transforms the two stories of exposed brickwork, booths made of wooden slats, and soft industrial lighting into a lively neighborhood dwelling. Typically starting around 11 p.m., an ever-rotating lineup of DJs and bands performs throughout the week, energizing the crowds with anything from the raw, percussive fusion of African and Latin jazz-funk to globally-influenced psychedelic.