Billed as an updated gastropub, Cook Hall replaces Market as a lively drinking and dining destination inside the W-Buckhead Hotel, offering breakfast, lunch and dinner, plus weeknight specials and brunch on the weekends.

The look: The renovation by Atlanta’s Blackdog Studio mixes the look of a traditional pub with contemporary design elements. Cozy nooks around the two-level space feature the warm tones of dark wood. Tall windows facing Peachtree Street look out on an inviting patio with a fire pit and an herb garden.

The scene: One recent Friday evening, there was a jovial group at the bar enjoying a holiday party with cocktails and passed hors d’oeuvres. Later, Col. Bruce Hampton, Ret. and his ensemble took over a corner of the dining room and played a set of blues-and-jazz-tinged rock, while the crowd seated around tables there nodded along with the music.

The menu: Chef David Gross focuses on snacks and sharable small plates such as deviled eggs with blue crab ($6), roasted radish toast ($6) and cheese ($10) and charcuterie ($12) plates. Other menu items include duck tacos ($9), pork belly sliders ($10), grilled red snapper with beet marmalade ($14) and grilled hanger steak with chimichurri sauce. On the sweet side, there’s a Nutella tart ($7) and a stout ice cream sundae ($7).

The drinks: James Beard Award-winning beverage director Belinda Chang put together the beverage program with imaginative selections of craft beers, boutique wines and seasonal cocktails. Order the signature Cook Hall Cocktail Kit with the spirit of your choice and you’re presented with a basket filled with tools, housemade sodas, shrubs and bitters, and fresh fruit, herbs and garnishes to create your own special drink recipe.

The extras: Punch Out at Five features $5 cups of punch and $5 snacks 5-7 p.m. Monday-Fridays. At breakfast, look for the likes of fried eggs with asparagus and bacon ($12) and French toast with sauteed apples ($11). An upstairs private party area accommodates up to 40 for sit down dining or 60 for cocktails and hors d’oeuvres.