Perhaps a little difficult to find, Floataway is hidden in the back of a once industrial park next to an abandoned railway line. It is in the building that housed the former Flotaway rollup door company.
The high ceiling industrial space has been nicely cleaned up and lit to menu reading level. It could do with some acoustic treatment of the ceiling so one doesn't have to hear the cackling drunken women in the next booth. Tables are available in an exterior courtyard, and in 2 table booths, as well as along a hallway into the space.
The bar is well stocked with bottles of wine and quality (not Bud) beer from around the globe. The beers were served a little colder then optimal for their quality. The wines by the glass were a little short in representation.
A loaf of warmed bread and a small ramekin of butter were served. The bread had a nice crust and crumb and good flavor.
We had roasted beets with avocado and sheeps milk feta. I would guess the beets are local and fresh. Delicious and sweet combination. Though the portion of chilled asparagus soup with lemon crème fraiche seemed small, it went over well.
Pan roasted north georgia trout fillet with cucs, onions and cherry tomatoes topped with fresh watercress was light and flavorful.
The wood oven roasted organic chicken was a good sized roaster that would have probably filled two people. Roasted to perfection so that the white meat wasn't dried out.
We had a side of succotash that was unlike any other I've had. The beans, corn and squash weren't overcooked into goo. They were just hard and soft enough to enjoy the textures.
For dessert, panna cotta with lavender macerated fresh strawberries was a little too loose, but very light and not too sweet. Cappuccino and espresso seemed to Illy, though I wouldn't swear to it.
Service was, perhaps, a little too attentive at times, but careful and pleasant.
$180 for 3. We'd go back.