The most astonishing grandmotherly clover leaf rolls—served hot from the oven with whipped butter—tell you right from the start that chef Linton Hopkins’s new steakhouse at the Battery Atlanta isn’t one of those meat palaces that cater exclusively to the male ego. The downright romantic dining room and the more relaxed bar and oyster room both bask in traditional Southern hospitality, and the steaks culled from the nation’s top producers nestle in cast-iron serving dishes—the better to keep their warmth until everyone has heaped lady peas and other local vegetables onto their plates. c-ellets.com
The Tavern at Atlas
There is considerable glamour afoot in the redesigned lounge and library connected to the St. Regis’s signature restaurant. Christopher Grossman’s menu of small plates such as miniature lobster pot pie, rich Yukon Gold potato gnocchi with rabbit sausage, and flat iron steak over Caesar salad has established its own dining and drinking scene—still with white-glove service. atlasrestaurant.com
It isn’t just doting service that feels conservative yet comfortable at Peter Kaiser’s new restaurant in Sandy Springs. The chef’s European background and his 30-year tenure in luxury restaurants made it easy for him to blend Continental touches such as escargots bruschetta, spaetzle with onions and Gruyere, and Bananas Foster into this otherwise American-style steakhouse. kaiserschophouse.com
This article originally appeared in our December 2017 issue.