Robert Montwaid wants to change the way Downtown Atlanta eats. The former co-owner of Pink Elephant Night Club and founder of New York City’s Gansevoort Market, Montwaid is currently the owner of Chattahoochee Food Works in Atlanta’s Westside and has a track record of turning ambitious hospitality projects into spaces people want to return to. In collaboration with CP Group, a commercial real-estate firm, the duo is opening a new food hall in the former CNN Center. The space will feature 11 different dining concepts that surround an expansive bar that will be one of the largest in the city.
The Downtown destination is steps from multiple sporting and events venues. The project will cater not only to attendees, but will serve as a destination for Atlantans seeking an original culinary experience from some of the city’s most celebrated chefs and restaurateurs. The project, called CTR Food Works, is scheduled to soft open in mid- to late May, with a public launch planned days before Atlanta hosts a FIFA World Cup match this summer.
The development is in the mixed-use complex now known as The CTR, adjacent to the Georgia World Congress Center, State Farm Arena, and Mercedes-Benz Stadium. The location’s accessibility was one factor in the project’s design. The complex can be entered from four surrounding streets and is located next to a MARTA rail station, with a parking garage nearby. It’s also connected to the Omni Hotel, which overlooks the atrium.
Montwaid and Ryan Howard, Senior Vice President of Construction and Development for CP Group, have a shared vision: to transform what was once a traditional mall-style food court into a destination dining hub that reflects Atlanta’s restaurant scene while accommodating the large crowds that move through Downtown each year.
The Georgia World Congress Center alone draws roughly 1.5 million visitors annually, and is the fourth largest convention center in the U.S. Nearby hotels, offices, and sports venues create waves of foot traffic that swell during conventions, games, and concerts.
Montwaid and Howard know that variety is key when opening food hall concepts. “We knew we needed to serve that demand and upgrade the offerings,” says Howard. “This used to be a food court with national chains. What we wanted to create was a more dynamic food and beverage experience.”
CTR Food Works will cater not only to concert and sports-goers, but workers in the surrounding offices. Along with its 11 dining destinations, the food hall will have a central bar measuring approximately 2,800 square feet with 11 bartender stations and seating for roughly 60. And in total, the atrium will seat nearly 500.
The building was built in 1976, when the Omni International Complex opened with shops, an ice rink, and event spaces. It later became CNN’s headquarters in 1988 before the network relocated in 2024. The redevelopment will keep the dramatic, multi-story atrium while redesigning the space to feel more welcoming. The center of the atrium will be fitted out with a variety of seating—from lounge areas and high-top tables to spacious clusters of dining tables.
Curating spaces that are intimate yet boisterous is Montwaid’s sweet spot. “We create spaces that can take on a large footprint but still feel intimate,” he says. “It’s about hospitality and creating an experience that people want to come back to.”
Several Atlanta restaurateurs are already signed on. Joey Ward, whose restaurants Southern Belle and Georgia Boy are both recommended by the Michelin Guide, will open a Southern comfort concept called Southern Belle Chicken Co. The Sparrow Group will open a Szechuan-inspired destination, and Morelli’s Ice Cream will serve small-batch ice cream with their signature creative flavors.
At CTR Food Works, Montwaid says the emphasis will be on curated variety rather than a collection of random stalls. “It’s about bringing concepts that complement each other rather than compete.”
Other tenants include La Tropical, which will offer Puerto Rican, Cuban, and Latin cuisine; Fuzzy’s, a seafood and lobster roll concept; Patty and Frank’s, a burger and hot dog concept that Montwaid is launching with chef Andrew Zimmern; Mimi Taqueria; and Flora d’Italia, an Italian pizza and pasta destination led by Chef Steven Ferdinand. Ferdinand, a veteran culinary professional, has led two restaurants to earn a total of three Michelin stars. Ferdinand will also have a pastry and coffee concept called Dessert Box. The last two to complete the lineup include a cheesesteak restaurant whose name is forthcoming, and one other concept that has yet to be announced.
Beyond food, the venue will be an event space with programming throughout the year. The atrium will include a stage area for concerts, live DJs, and seasonal events such as flower shows and holiday gatherings. A full-time event planner has been hired to coordinate programming and the space will also house a catering company. Developers say the scale of the venue allows for events ranging from small private gatherings to full building buyouts, with catering services for conventions and corporate functions.
“You have to create energy,” Montwaid says. “In hospitality, you’re only as good as your last experience. Every time people come back, it should feel a little different.” Montwaid and Howard are adamant about the space remaining dynamic, saying it will change with seasons, events, and the city at large.
To top it off, the bar program will be led by Tiffany Howell, featuring seasonal cocktails and a rotating menu themed around various events, alongside a selection of wine, beer, and spirit-free offerings.
One of the challenges will be drawing everyday visitors to an area that has historically been defined by large events rather than daily neighborhood activity. Foot traffic Downtown often fluctuates, depending on conventions and sports schedules. Developers hope the food hall’s mix of restaurants, coffee service, programming, and catering will help fill those gaps and encourage repeat visits from office workers, hotel guests, and local residents.
“The population patterns here are very spiky,” Howard said. “The foot traffic breathes with the activity that’s happening in the surrounding venues.” The goal, he says, is to draw people in who are not just attending events in the area, but those who are drawn to a dining experience that provides a microcosm of Atlanta’s culinary prowess.
“Atlanta has a strong restaurant culture built by local operators,” Howard says. “Our goal was to bring that local energy into this space while also creating something that works for the visitors passing through Downtown every day.” Maintaining novelty will be essential, he added. “It cannot get stale.”
CTR Food Works, 1235 Chattahoochee Ave. NW Ste. 130, Atlanta, ctrfoodworks.com
