Photograph by Caroline C. Kilgore
After more than 30 years in some of Atlanta’s finest kitchens, Liechtenstein-born chef Peter Kaiser gets his name above the door of a restaurant. His steaks are listed in two sections: Uptown Meats, expensive prime cuts such as New York strip and an extraordinarily tender spinalis, also known as ribeye cap; and Downtown Meats, less flashy, leaner cuts, including a set of three four-ounce, bone-in baby filets. Sweet, little ice cream bonbons by old-school pastry chef Joannie Trotochaud are the thing to order after a meal. 5975 Roswell Road, kaiserschophouse.com
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