Carmel is a Love Letter to Coastal Seafood

Locally based dining entrepreneur Tal Postelnik Baum rolls out well thought out concepts with some commonalities in mind: honoring local ingredients with the celebration of worldly cuisine as a nod to her Israeli/Mediterranean heritage.

As part of Oliva Group, with Atrium, Bellina Alimentari (truly the gem of Ponce City Market), and Rina, Baum added Carmel, a seafood restaurant and bar in Buckhead Village which she labels “a love letter to the coast.” Maybe it’s any coast or maybe laced with the saltwater breeze only “waftable” from the Sea of Galilee.

Open Table (April 2023) credits Baum with “putting Israeli food on the Atlanta map,” certainly modern elevated Israeli food, but still serving a rich humus filled falafel (the ultimate Israeli dish) at the most casual Rina. Note that Baum spent seven years in Italy (after serving in the Israel Defense Forces), which paved the way for Bellina Alimentari which also has a well-supplied market in addition to table service.

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The Hamicha Crudo is thinly sliced raw fish dressed just before serving, often with olive oil and citrus

Carmel does have the Israeli link, but also a global reach. After all, Sabra Baum waxed sentimental by saying, “The name Carmel holds deep personal meaning for me. It’s inspired by my daughter, but also by Mount Carmel in Israel, where I was born — a place that, much like Carmel, Calif., beautifully blending the richness of the land with the serenity of the sea. That duality, vibrant yet grounded, coastal yet timeless — is at the heart of what we aim to offer at the restaurant.”

The Biblical “Carmel” is mentioned in both Joshua and Samuel. Some have described it as a lovely green oasis that looks like an American suburb.
Carmel has been open for just over two years; and as with many restaurants, it’s been a journey of fine tuning, growth and refinement. Buckhead Village in itself is either neighborhood walkable or comes with two hours of free parking while negotiating some elevators and levels. Among fine gastronomic and social neighbors like Le Colonial and Le Bilboquet, the “Village” boasts chic shops for a mix of regulars, Buckhead shoppers, and tourists from nearby hotels and conventions.

Another favorite side was Blackened Okra with labneh and pickled onions.

The indoor dining room seats about 80 guests, while the bar and small outdoor patio holds 40, especially popular during spring and fall. Baum is deeply involved in the menu planning, working closely with the chef to ensure the items reflect both their culinary philosophy and the flavors she loves. They update the menu seasonally while keeping on guest favorites. Some of her personal favorites include the Hamachi Crudo, which is clean and delicate with a citrus finish; grilled carrots — a not-so-subtle nod to her Middle Eastern roots; and the whole grilled lobster, which she labels as “very decadent and with a reach buttery sauce. The caviar fries are also a favorite of mine and are a great option to enjoy as a snack at the bar while sipping on a glass of cold rose or a cocktail.”

The truffle lasagna is filled with flavor.

What we sampled:
Hamicha Crudo ($18) – thinly sliced raw fish dressed just before serving, often with olive oil and citrus. A finely tuned palate can distinguish it from ceviche, which is marinated in citrus long enough for the acid to “cook” the fish. Carmel’s Hamachi Crudo highlighted the purity of the fish itself — light and clean.
Tuna tartar ($18) served with green tomato and pink peppercorn in small cubes.
Ceasar salad ($16) with bottarga, a Mediterranean delicacy of cured and dried fish roe sacs, which is barely detectable.
Truffle lasagna ($38) celery root, béchamel, pecorino. Light in hue and taste. Don’t expect a hearty red sauce.
The dessert pavlova — light, crisp, and “marshmallowy” on the inside — a guest favorite. The secret is in the precision of the meringue and a gentle bake. All Carmel desserts are made in-house, with seasonal touches that keep things interesting.

Tal Baum, owner of Carmel and several other restaurants, is a pioneer on the Atlanta dining scene.

For next time:
Buratta ($16) delicate squash, arugula, pomegranate, smoked pumpkin seeds.
Redfish ($39) with cipollini onion, garlic and white wine.
Caviar service is offered for $135.

Baum concluded, “Our evolution reflects our commitment to delivering vibrant coastal flavors, rooted in classic techniques and a focus on ingredient integrity. We are currently working on exciting new menus and few surprises that we will be able to announce soon.”

For more information or to make a reservation, please call 470-355-7245.