Let Them Eat Steak
To turn a phrase, Atlanta is all steak and sizzle these days. A swell of new steakhouses has joined our already solid roster of favorites and reignited our meatier cravings. In the following articles, we look at the city’s past and present steak culture, spotlight 10 stellar steakhouses, and indulge in a few martinis. We also scope out globally inspired steak preparations, pay tribute to steak and eggs, and, finally, serve up a few steak deals (yes, they exist). Read on, then go forth, fork and steak knife in hand.
By Jim Auchmutey, Makenna Carlton, Allison Entrekin, Vené Franco, Rachel Garbus, Angela Hansberger, Xavier Stevens, Athina Vilamitjana, and Martha Williams
Edited by Vené Franco
Video by @liya_embrace_retoucher
A final pass through the dining room before dinner service at McKendrick’s
Photograph by Clay Goswick
An old-fashioned
Photograph by Erik Meadows
10
Stellar Steakhouses
From legendary chop shops to easygoing hideaways, sink your teeth into these meaty destinations.
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Photographs courtesy of Hal’s
Photographs by The Sintoses
Something Spaetzle
location_on Sandy Springs
Kaiser’s Chophouse
Kaiser’s Chophouse is a comfortable hangout for a boisterous, upscale crowd.
By Vené Franco
Photographs by The Sintoses
Photographs by The Sintoses
Trusted Tradition
location_on Buckhead
Bones
To fully appreciate Atlanta steakhouses, you must visit Bones.
By Vené Franco
Where To Find It
Photograph courtesy of Four Seasons Hotel Atlanta
Steak and Eggs
Few pairings have the pull of steak and eggs, a humble diner classic that simply lets seared beef, runny yolks, and a lick of smoke do what they do best.
Photograph courtesy of Forth
Creative Martinis
Steak and martinis are a classic duo, but Atlanta’s steakhouses go above and beyond to deliver unique spirit experiences. Here is a sampling of inventive libations to try.
Photograph courtesy of Ted’s Montana Grill
Steak Deals
When you want steak but your wallet disagrees, don’t fret. Steak frites (steak and fries) is a hearty, budget-friendly order. So, too, are steak cuts like top sirloin—often paired with a classic sauce or side.
By Vené Franco
