8 New Atlanta Spots Serious About Steak
Can we make sweeping generalizations and say that a recovering economy means that people are more willing to drop bills on high-priced steaks? Maybe, maybe not. But what is certain is that these new Atlanta restaurants — from traditional steakhouses to upscale spots that feature great steaks alongside a multitude of other dishes — do amazing things with a prime cut of beef.
This tony Avalon steakhouse is sister to its "upscale" Charleston original, and features the same "exemplary," locally sourced beef, "impressive" wines and American cuisine; the wood-heavy environment's livelier than a traditionally stuffy steak place, with expansive leather booths providing views into a partially open kitchen where open flames sometimes rise as high as the menu's prices.
What to Order: Dry-aged 24-oz. Angus Prime bone-in rib-eye for two
950 Third St., Alpharetta; 678-722-8333
Walls decorated with wooden slats and stark black-and-white photography keep the focus on the traditional carnivorous fare at this Sandy Springs white-tablecloth steakhouse. Meat dishes stick close to the classics, incorporating an occasional Spanish touch, but things take a turn for the creative with the downright pretty presentation of seafood dishes, from crisp crudo to fragrant soup. The steak selection includes a wide variety of classic cuts, aged for different amounts of time.
What to Order: 45-day dry-aged 18 oz. porterhouse
6152 Roswell Rd.; 404-705-8880
Pros know to “pass on the salad bar” and save room for the seemingly endless parade of “superb” skewered meats at this new Buckhead Brazilian churrascaria “favorite" that also offers an “awesome” wine list in a “smart, sophisticated” white-tablecloth setting; sure, the “prices are a bit high,” but it’s “totally worth it.”
What to Order: It's an all-you-can-eat style spot, but watch for the fraldinha, a flavorful Brazilian cut similar to flank steak
3365 Piedmont Rd. NE #1350; 404-842-0011
Located in Buckhead's upscale St. Regis Hotel, this refined modern American dining room maintains the swank yet modern atmosphere of its surroundings, and doubles as an art gallery boasting work from Picasso, Chagall, van Gogh and more. With a guiding hand from Aria's Gerry Klaskala, the food of chef Christopher Grossman is just as creative: seasonal ingredients are combined in artfully precise platings, with flavors that are recognizable yet still manage to surprise.
What to Order: 35-day dry-aged 12-oz. rib-eye with potatoes and black truffle sweetcorn
88 W. Paces Ferry Rd. NW; 404-600-6471
The Midtown Renaissance Atlanta's restaurant is a modern temple to meat preparation, with one hand on the butcher's knife and the other flipping the pages of the classic American cookbook (though global influences pop up not infrequently). Breakfast, lunch and dinner in the refined, elegant space all present approachable fare that's comfortingly hearty, and the steak dishes (changing seasonally) are ones to watch for.
What to Order: Beef bavette with herb salsa, cilantro and cheese
866 W. Peachtree St. NW; 678-412-2402
The massive blackboard dominating this new Midtown spot in the Loews Hotel should clue you in to the focus of the restaurant: charcuterie and cocktails alike. Strongly emphasizing local ingredients and relying on regional purveyors, the understated yet stylish "meatery" serves salamis, sausage and more, while rounding out the breakfast, lunch and dinner menus with more traditional fare. Most dishes, including the steak selections, are intended to be shareable — bring a crowd!
What to Order: Alabama grass-fed rib-eye with duck-fat fries, pickled ramps and black-pepper hollandaise
1065 Peachtree St. NE; 404-745-5000
Located below "parent" restaurant Bacchanalia in the Westside Provisions District, this intimate New American eatery is decked out in dark wood and romantically deep blues. The richly flavored and boldly plated dishes don't draw from Bacchanalia's famed tasting menu, but rather are ordered à la carte, and paired with a drink or two from the tableside cocktail cart. Chef Joe Schaefer has proven his knowledge of meat, launching King + Duke and most recently cooking at the now-closed Abattoir.
What to Order: 28-day dry-aged 14-oz. New York strip steak
1198 Howell Mill Rd.; 404-365-0410
Meat — particularly charcuterie, but animals of all types — is front and center in this Krog Street Market spot bursting with robust flavors and decor. That's because it's the handsome first full-service restaurant from The Spotted Trotter butcher shop team (enter from either the street or through the food-hall butcher stand), and most dishes on the menu present inventive takes on traditional American favorites — often while incorporating more than one meat product per plate.
What to Order: Slate-roasted, blue-cheese-cured pavé-cut rib-eye
99 Krog St.; 470-428-2733