atrium los feliz

our customers and our crew are our number one priorities, which is why we’re moving to takeout and delivery (coming soon!) only. give us a call at 323.607.6944 to order and pay ahead. thank you all for being so understanding - we love this city and are doing our best to keep everyone as safe as possible!

brunch is goin’ on. reminder that we’re now doing takeout - call 323.607.6944 to order and pay ahead! oh, and by the way, not only is our new smash burger avail for brunch and happy hour, but it’s also made with 30% , which literally saves the carbon equivalent of driving a car 2 1/2 miles per patty! cc: James Beard Foundation

we’re now doing pick-up! give us a call at 323.607.6944 to place your orders and pay ahead. p.s. delivery will be avail soon. p.p.s. we’ve loved seeing your smiling faces in here - you guys are the best.

a note from us, written by this guy i’m sure this is one of many explanations you've read from chefs of the restaurants you follow and enjoy, but i wanted to share with you the precautions we are taking here at @atriumlosfeliz to protect the people we hold most valuable; our customers and our employees, in these confusing wild times. we pride ourselves on our cleanliness, with constant handwashing, gloves and endless jugs of antibacterial soaps and sanitizer ingrained in ou...r daily practices. with an open kitchen, we are hyper vigilant on sanitation and have a 'better safe than sorry' approach, but over the last week we've implemented some further steps to keep us all comfortable and safe. -we are open as always, but understand if you need to postpone your reservation with us -if you'd like us to box your food, up to take home, just let us know -we've enforced rules that dining room and kitchen employees wash hands thoroughly after any exchange; every time plates are cleared, tables bussed, checks are presented -wines will be poured at the wine station, no longer tableside -our menus have been reformatted and printed on recycled paper to ensure they are single use -any employee requests for time off for feeling unwell are always honored and taken with all seriousness -we've removed several tables in our dining room to increase space between parties -ugly ass red sanitizer buckets are always at each service station and are replenished every 30 minutes per usual -as always, we are extremely grateful for anyone setting food in the restaurant, in trying times or not, please let us know how we can help to be the best for our community please support local small businesses however you can, use common sense, listen to experts, be hygienic, be nice and remember panic is the enemy of caution. *elbow bump* - chef Hunter Pritchett

remember when was in the forecast for today? get to the patio for happy hour - it’s going on until 6pm!

an endless supply of the white miso on our pork collar katsu just isn’t enough.

enja making that focaccia’s really giving us the... dare we say it... focaccia feels.

the best part about daylight saving? more time on the sunlit patio. there’s an hour left of brunch, and happy hour starts at 4pm!

roll please... introducing our new fried chicken sandwich - koji-brined chicken, green tomato slaw, hot honey, Martin's Famous Potato Rolls and Bread. find this beast on our happy hour menu!

hamachi in all its glory.

booth buds. happy hour goes until 6pm!

when someone tells you they don’t like salad, just show ‘em this.

if you haven’t had one of @drebeerbelly’s morning buns, you really aren’t living your best brunch life. these beauties change weekly, and this stunner from a couple of weeks ago had a compote roll, butter frosting, roasted and crispy honey .