The crisp, modern interior sets BLT Steak apart from clubby steakhouses such as Bone’s and Chops, but the kitchen’s prowess also gives those old-liners some meaty competition.
Atlanta’s original upscale steakhouse is still the ultimate power lunch spot. The place runs like a German automobile fresh off the assembly line. You don’t see the mechanics; you just feel the rush.
Chops has always drawn a frothier crowd than most steakhouses. Go for the dry-aged porterhouse, and stop by its downstairs sidekick, Lobster Bar, for a glass of bubbly before dinner.
Offering a range of pleasing cuisine from New American to classic steakhouse to Italian, the steaks and Italian dishes are the real stand-outs at this Phipps Plaza dining spot.
This buzzy spot is the fifth location of a thriving Dallas-based chain, a steakhouse-and-then-some that seems to fit Buckhead’s fickle, meat-loving tastes precisely.
Venturing downstairs into this dark hangout on North Highland is like entering another world. Martinis and steaks are served with a touch of blue-collar chic.
The city’s finest example of a chef-driven chophouse. The porterhouse supplied by the famous Allen Brothers is the kind of massive hunk of meat you’ll have to share, and the dry-aged cowboy rib-eye affords full gratification.
Glancing through the menu, you’ll see the restaurant’s name is a bit of a misnomer: There’s much more emphasis on pastas, charcuterie, and Italian-themed small plates than there is on beef.
McKendrick’s, open since 1995, is the Bone’s of the burbs—a destination steakhouse for sublime beef and suave service. It’s a memorable option for either a romantic rendezvous or a business powwow.
This upscale surf and turf house offers great steaks, fresh sushi, and a surprising number of vegetarian options. It is a much more modern operation than the old-guard steakhouses.