The morning rush was in full swing. More guests poured into ATLAS, their excited chatter filling the air as they moved toward the different areas of the resort.
The restaurant was already packed.
Ethan observed from a distance, watching as waiters and staff navigated the space with practiced ease.
The restaurant had been designed with two distinct areas — one for regular guests on the ground floor and one exclusively for VIP customers on the upper level.
The difference was clear.
Downstairs, the atmosphere was lively but refined, with long communal tables and cozy booths where guests laughed and enjoyed their meals.
The menu here was premium, but not extravagant — high-quality ingredients crafted into elevated comfort food.
Upstairs, however, was a whole different world.
The VIP dining area was all about exclusivity.