Courtesy of Cliff Bramble
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)
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
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
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
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
Charred Cream Corn
Today’s Local Vegetables
Blue Corn Sticks, Morita Butter