The Continent unites the Caribbean with midtown Manhattan right here in Atlanta. Defined by regal red velvet booths, high ceilings, and bold Afro-Caribbean artwork, the restaurant and lounge is imbued with a modern West Indian elegance reflecting the experiences of its Jamaican and Trinidadian co-owners. Chef Scott Ines’s menu of exquisite New Caribbean cuisine shows off memorable possibilities for transforming the classics. “Continent” is no misnomer: oxtail becomes an oxtail lo mein, ackee & saltfish appears as a side to an escovitch lobster, and a fried whole snapper is garnished with a red curry sauce. The Yardman Oysters are another standout: a Jamaican rendition of oysters Rockefeller accompanied by callaloo, garlic butter, and cheese, and a touch of Nigeria in the form of lamb suya. Seasonal cocktails similarly exceed expectations and transcend cultural lines. We love the “Stush” martini (if you know, you know) mixed with rum, elderflower liqueur, and cranberry and lime juice, and beautifully garnished with an orchid flower. With an ethos that tastefully exudes Caribbean tradition, style, and art while artfully wielding new techniques, dinner at the Continent is an unforgettable, picturesque expression of transcontinental connection.