Rathbun’s re-opens September 23 with a new menu and new kitchen equipment

Menu includes “classics” section for both small plates and entrees

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After being closed for more than two months, Rathbun’s will reopen September 23 at 5 p.m. The restaurant has been “brought back to life,” says owner and chef Kevin Rathbun, after a small kitchen fire broke out on July 4. Rathbun, who also owns Kevin Rathbun Steak, Krog Bar and KR SteakBar, revamped the ten-year-old restaurant’s menu, removing the “second mortgage” section and bringing back classic dishes from past menus. New cocktails are in the works, too.

“We’re trying to bring down the price with some smaller-ounce meat cuts,” Rathbun says. “There’s some new, exciting center-of-the-plate stuff like grilled swordfish and smoked pork chop.”

“Firsts” now include bison short rib with creamed celery root and roasted bone marrow served with char toast and lemon crumb. There are also classic firsts such as Yaya’s eggplant fries with powdered sugar and Tabasco sauce and a hot smoked salmon tostada with habanero crème fraiche. In addition, Rathbun is bringing back his sea scallop Benedict with country ham grits and chile hollandaise and the crispy duck breast with Thai risotto and green curry as entrees. Venison medallions with sweet potato lyonnaise will be available, too.

Rathbun also took the temporary restaurant closure as an opportunity to renovate—the dining room has been repainted, the private dining room has new carpet, and the bar was refinished. The restaurant now has all new kitchen equipment.

“We’re just really happy to be coming back alive, and no one got hurt except me,” says Rathbun, who broke his ankle while assessing fire damage.

He points out that the restaurant was able to keep the majority of its staff and has kept them busy with team-building activities, training at other restaurants, and field trips to farms, dairies, and Buckhead Beef.

He says a grand re-opening party will be planned for October.

RATHBUN’S MENU (subject to change)

FIRSTS

Cauliflower Parmesan Bisque, Charred Cauliflower Bruscetta

Romaine Heart Salad, Grana Padana Crisp

Greek Wedge, Feta, Oregano Vinaigrette

Local Beets, Pickled Shallot, Young Pecorino

Turkey Sausage Angolotti, Sage Butter, Cranberry

Beef Carpaccio, Roast Garlic, Manchego Chards

Ahi Tuna Crudo, Brown Butter Phyllo, Capers

Roasted Bone Marrow, Char Toast, Lemon Crumb

Bison Short Rib, Creamed Celery Root

Charred Octopus, Skordalia, Oregano

CLASSICS

Yaya’s Eggplant Fries, 10x Sugar, Tabasco

Crispy Chicken, Tofu, Panang Curry

Flash Fried Calamari, General Tso’s

Lobster Taco, Cascabel Cream, Pico De Gallo

Hot Smoked Salmon Tostada, Habanero Creme Fraiche

Thai Rare Beef, Serrano, Red Onion

Pork Belly Taco’s, Citrus Hoisin, Scallion

ENTREES

Risotto, Local Squash, Mustard Greens

Sunburst Farms Trout, Cauliflower Mash, Romesco

Smoked Pork Chop, Charred Cream Corn, Kale Chips

Paneed Veal, Tagliatelli, Parsley, Lemon

Grilled Swordfish, Butternut Squash Pappardelle, Olives

Venison Medallions, Sweet Potato Lyonnaise

20-ounce Cowboy Ribeye, Maytag Blue Cheese Butter, O’ Rings

CLASSICS

Tarragon Roasted Chicken, Vermont Butter Mash Potatoes

Sea Scallop Benedict, Country Ham Grits, Chile Hollandaise

Flat Iron Steak, White Balsamic Butter, Arugula, Apple

Crispy Duck Breast, Thai Risotto, Green Curry

6-ounce Petite Filet, Crispy Fries, Blue Cheese Fondue

Lamb Chops, Wild Mushrooms, Aged Balsamic

EXTRAS

Charred Cream Corn

Today’s Local Vegetables

Blue Corn Sticks, Morita Butter

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Comments

  1. Reg Flemming

    September 18, 2013 at 10:14 pm

    The “classic firsts” sound so good I might order some “classic seconds”.