01 / The Kitchen
We don't have a signature dish. We have a way of cooking.
Oleander changes with the season. Some things stay: the cast iron mussels, the bread with whipped butter, the feeling that the table next to you is having the same conversation you are. We source from farms within 150 miles and fill the gaps with producers we'd visit ourselves.
This is not a destination restaurant. It's the kind of place you come back to because you want to, not because you have to.
03 / The Chef
Marisol Reyes
Executive Chef & Co-Owner
Marisol cooked in Madrid, fermented things in Copenhagen, and burned through two years in a Michelin kitchen before she decided she'd rather make food that people actually wanted to eat again the next week.
She opened Oleander in 2022 with a single rule: if we wouldn't order it on a Tuesday night, it doesn't go on the menu.
She's from Tucson. She cooks like Atlanta in the summer: warm, specific, and not interested in impressing anyone in particular.
04 / The Wine List
We drink natural. We drink broadly.
Our list runs from skin-contact whites out of Tbilisi to Gamay from the Beaujolais hills to Orange County orange wines that taste like a good idea. We're always adding. We try never to add anything boring.
If you don't know what you want, tell us what you're eating. We'll figure it out.
05 / The Table
Some evenings look like this.
06 / Find Us
In Inman Park, off the main drag.
We're the place with the amber light in the window. Street parking on Edgewood. The 189 MARTA bus stops two blocks east.
07 / Reservations
Tables book up. Especially Fridays.
We hold a few walk-in seats at the bar every night. Everything else books through Resy. Same-day reservations are usually available Monday through Thursday.
Private dining available for groups of 10–24. Inquire by email.
Reserve on Resy Private dining inquiry →