Petite Violette

2 Min Read

By the time Brothers Michael and Anthony Gropp opened Brookhaven’s classic French bistro Petite Violette, they already had more than three decades of restaurant expertise under their belts. Their father, a classically trained chef, put the boys to work in the kitchen of his restaurant—Atlanta’s beloved Petite Auberge—in 1974, cutting strawberries. When the two started a new chapter in the family legacy, moving to a location three miles away, Petite Auberge was such a part of the neighborhood that the neighborhood came with them. The restaurant’s new spot was the former home of another iconic Atlanta eatery, Violette Restaurant, and so Petite Auberge became Petite Violette—an homage to two great traditions. 

Petite Violette’s sophisticated French repertoire (foie gras, escargot, profiteroles) expands throughout the year, exploring other cultures through specially crafted menus including Cajun Creole, Wild Game, and Mediterranean. Today, the restaurant’s sought-after dishes reach well beyond the neighborhood: you can spot their food truck, Scratch, by the line stretched out front at events and festivals, and their catering appears on tables across the city. Its adventurous palate and expanding business make the bistro increasingly popular each year, while legendary dishes from the original Petite Auberge, like Beef Wellington, remain staples of the menu 40+ years after they were first served to guests.

A warm glow permeates Petite Violette both literally and figuratively, with large windows for ample natural light as well as delicate chandeliers and creative light fixtures throughout. The distinctive blend of culinary elegance and welcoming, friendly service makes for an upscale yet relaxed atmosphere, turning visitors from all over the city into regulars. (The tree-lined patio certainly doesn’t hurt either.)

Adding to the ambience of culture, community, and abundant charm, live music is a signature element of Petite Violette, with curated selections every Wednesday through Saturday night.

Before you leave, make sure to stop in to Petite Violette’s olive oil and vinegar boutique, where dozens of fresh, flavored, and infused oils and vinegars, have been personally selected and imported by the restaurant’s chefs. Besides guiding you through tasting notes and history, the staff can even tell you when the olives were pressed. Sample selections like savory Georgia Olive Oil and Peach and Pecan Balsamic, then grab a bottle of your favorite on your way out.

There’s something to delight each of the senses at Petite Violette, but if you do happen to miss the olive oil bar (or the jazz ensemble, or the patio, or the spectacular wine list, or the profiteroles with pistachio ice cream and chocolate sauce…) don’t worry—you’ll be back for more. Trust us on this.