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The e-bike boom has arrived. One teen’s crash shows Atlanta is still catching up with the risks.

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Danielle Moore and her son, Carter
Danielle Moore and her son, Carter, had their lives turned upside down when Carter had to be hospitalized after an e-bike accident.

Photograph by Audra Melton

When Danielle Moore looked at her phone the afternoon of May 5, she saw a FaceTime call come in from her 14-year-old son, Carter. She clicked to accept and was stunned to find herself facing a Johns Creek police officer.

Carter had been hit by a car driver who didn’t look both ways and see him riding his e-bike on a sidewalk, the officer said. Panicked, Moore let out a small exhale when she heard Carter in the background talking with paramedics. She and her family, who were just leaving her daughter’s softball game in north Alpharetta, jumped in their car. “I drove as fast as I could,” Moore says.

When she arrived at the accident scene, Carter was on a stretcher, his broken leg stabilized, with paramedics preparing to lift him into an ambulance. “When he saw me, he reached his hand out for me,” she recalls. “It was traumatic.”

Electric bikes, called e-bikes for short, seem to be everywhere today: on the streets, on bike and multiuse trails, and on sidewalks. According to the bicycle industry trade group People for Bikes, e-bikes are now the fastest-growing segment of the bicycle market. Teens especially appreciate that these bikes offer mobility without the need for a driver’s license. Carter’s e-bike was a 2024 Christmas present. “It was very much something that he wanted and very much something that I was against; I was just nervous about him being out there on the roads with cars,” Moore says. “But we live in Johns Creek, and out here you see them all over. There’s just so many kids out here on the sidewalks and whatnot, just on their e-bikes and on their electric scooters.

“He did the research, and he presented that research to me, like, This is the one that I want. This one is legal. It goes this speed. It has this kind of braking power. He presented it to us, and we ended up getting it for him for Christmas.”

Unbeknownst to all of them, Carter’s new e-bike was technically not a bike at all, but an e-moto—a cross between an e-bike and a full-sized motorcycle.


The Roswell Police Department posted this series of informational graphics on its social media accounts defining what is and is not a legal e-bike:

Class 1 e-bike. Characteristics: Pedal-Assist only, max assisted speed of 20 MPH, max motor output of 750 watts. Georgia laws: No minimum age, helmet required for 16 & under, ride in public road, bike line, and multi-use paths Class 2 e-bike. Characteristics: Pedal assist + throttle, max assisted speed of 20 MPH, max motor output of 750 watts. Georgia laws: no minimum age, helmet required for 16 & under, ride on public road, bike lane, and multi-use paths Class 3 e-bike. Characteristics: pedal-assist only, max assisted speed of 28 MPH, max motor output of 750 watts, speedometer required. Georgia Laws: riders 15+ minimum, helmet required for all, ride on public roads and bike lanes. Prohibited on most multi-use paths unless posted. Class motor vehicle: e-motorcycle, motor vehicle laws apply. Characteristics: classified as a motor vehicle, speeds exceed 30 MPH, motor over 750 watts. Georgia laws: roadway riding only, must be registered & insured, riders 16+ with MP, 17+ with class M license, DOT helmet required


Laws and regulations have been slow to keep up with the explosion of new e-bikes; existing laws are complex and not well-known. Current Georgia law has adopted a three-tier e-bike classification system developed by People for Bikes. To be a legal e-bike in Georgia, and in many other states, bikes must have working pedals and a motor that doesn’t exceed 750 watts of continuous power, the equivalent of about one horsepower. Carter’s Movcan v60 has a 1,500-watt motor—double the allowed limit.

For class 1 and 2 e-bikes, the power must cut out when the bike passes 20 miles per hour. Class 1 e-bikes operate with pedal assist, which means the power engages only when the rider is pedaling. Class 2 e-bikes can have throttles that accelerate the bike up to 20 miles per hour without pedaling. The law treats class 1 and 2 e-bikes the same as conventional bikes.

Class 3 e-bikes cannot have a throttle, but they allow pedal assist up to 28 miles per hour. Riders must be at least 15 years old and wear a helmet. Class 3 e-bikes are allowed only on the road; they’re banned from bike and multiuse paths like the Atlanta Beltline and the Silver Comet Trail.

Carter’s bike doesn’t fall into any of these categories. It has a throttle, but instead of cutting off at 20 miles per hour without pedaling (as a class 2 would), the throttle allows the bike to rev up to 30 miles per hour.

Then there was the problem of where Carter was riding. State law bans all bikes, electric or not, from sidewalks, though it allows local governments to make an exception for children under 12, a fact Moore says she learned after the accident. She had been under the impression that sidewalks were safer than streets, and when a neighbor told her in the summer of 2025 that he had seen Carter almost get hit by a car in their neighborhood, she unknowingly told her son to break the law. “When he came home that day, I told him that he needs to stay on the sidewalk and not ride in the street because it was just too dangerous,” she says. Moore learned about the ban when, after the accident, police cited Carter for riding on the sidewalk and for not having a license, vehicle registration, or insurance.

The Moores weren’t alone in their confusion over which e-bikes are legal. The e-bike industry has grown so rapidly that knowledge about the corresponding rules and regulations has lagged behind. The same day as Carter’s accident, the Roswell Police Department posted an informational graphic on their social media accounts defining what is and is not a legal e-bike. The post was widely shared on social media, and other metro police departments began posting similar materials. This summer, Sandy Springs police held a community meeting to spread the information.

Roswell police spokesman Timothy Lupo says the e-bike confusion is understandable. “They [e-motos] are advertised in ways that are probably slightly misleading for those who might be in the market for one,” he says. “Their goal is to sell more bikes, so I do certainly believe that there are some parents out there who don’t necessarily realize that they provided their child with something that’s not legal for them to ride . . . And, understandably, when you put a young child in control of a motor vehicle, people are going to get hurt, and that’s what we’re trying to prevent.”

The Moores bought Carter’s bike on Amazon, as do many people: Most e-motos are purchased online; local bike and e-bike stores generally don’t sell them. Amazon has now banned the sale of e-motos through its platform in California, bowing to pressure from officials there.

It can also be hard for police to tell the difference between legal and illegal bikes, says officer Michael Walker, a member of the Atlanta Police Department Path Force Unit. He patrols the Atlanta Beltline on an e-bike and has seen the growth in e-bike popularity and the increase in their power and speed. Still, “there’s no way for an officer to tell from looking at a bike what the wattage is,” he says.

Walker says when he and his fellow officers see someone, usually a teenage boy, riding what is obviously an electric dirt bike with foot pegs instead of pedals, they warn that person that the bike is not legal on paths or streets. If they see that person riding illegally a second time, Walker says they have a discussion with the parents if the rider is underage and may issue a citation.

“Today’s electric bikes have really evolved very quickly,” Walker says. “And the government’s kind of behind in terms of the laws. A lot of state governments are behind; city governments are behind. And it’s really up to us, as citizens that are riding the bikes, to use these appropriately.”

The Movcan v60 that teen Carter Moore was riding, laying on the grass
The Movcan v60 that Johns Creek teen Carter Moore was riding in May when he was involved in a serious crash.

Photograph by Audra Melton

Carter says he was aware of the dangers and always wore a helmet and tried to ride safely. On the day of the accident, he was riding home from the first day of practice in his first year on the Centennial High School football team. As his mom instructed, he was riding on the sidewalk. A driver leaving a parking lot looked left for an opening in traffic but not right to see if a pedestrian, or an e-bike, was approaching. The SUV pulled out in front of Carter, and he hit its side.

“I had no time to react,” he says. “I tried to hit the brakes, but it just wasn’t enough time.”

Carter was taken to Children’s Healthcare of Atlanta, which has seen a growing number of e-bike accidents. Dr. Justin Sobrino is medical director of CHOA’s trauma department, and he says the pattern for e-bikes is similar to what he saw a few years ago with scooters. Two e-bike accident victims visited his emergency room in 2024. In 2025, there were 24.

Compared with conventional bikes, Sobrino said he sees more serious injuries from e-bike accidents: “They can achieve higher speeds, and thus you have more potential energy, which when transmitted to the human body, is going to result in more injuries.”

Carter’s broken leg kept him in the hospital three days. He spent the first one in bed, his leg in traction. Doctors operated on the second day, installing a metal rod in his leg with screws. After he spent a day in recovery, they sent him home with a wheelchair, crutches, and pain medication.

Before the accident, Moore said she had begun to appreciate all the e-bikes in her neighborhood, despite her earlier doubts. “I actually love that e-bikes have gotten so many kids outside because, you know, before they got so popular, I hardly would ever see kids out. But now they’re out and about and enjoying life outdoors,” she says.

Now she wishes the streets could be made safer for their use: “It’s just really dangerous for them, which is unfortunate.”

Rebecca Serna, executive director of Propel ATL, holds an e-bike
Rebecca Serna, executive director of Propel ATL

Photograph by Audra Melton

Rebecca Serna agrees. Serna is executive director of Propel ATL, an organization born out of the merging of the Atlanta Bicycle Coalition and Pedestrians Educating Drivers on Safety. “Biking can be great, but only if you have safe enough infrastructure and safe enough streets near you and where you’re going,” she says.

Serna herself is an e-bike convert. She had always traveled wherever and whenever she could on a conventional hybrid bike, but when she was pregnant with her second child 12 years ago, that started to become difficult. “He was a summer baby, so it was toward the end, and it was very hot,” she says. She saw an e-bike at a bike shop on the Beltline and traded her bike for a motorized one that allowed her to continue riding through the pregnancy.

She says she’s heard the complaints and seen the social media posts slamming e-bikes. But she insists these problems should be viewed in the context of the whole transportation system: Car crashes kill far more young people every year than e-bike accidents.

“This is a new thing, and people tend to respond to change with fear,” she says. “Of course, we want e-bikes to be as safe as possible. We’re concerned about high speeds in any vehicle because speeding and speeds that are inappropriate for the type of vehicle are really what’s the causal factor in most fatal and serious-injury crashes.”

Bruce Hagen is a personal injury lawyer who specializes in representing injured cyclists. He says his firm, Hagen Rosskopf, is seeing an uptick in e-bike cases. “We’ve had plenty,” he says, “not because they were e-bikes, but just because sometimes people in cars and trucks hit people on bikes.”

His law partner, Ken Rosskopf, was riding an e-bike when he was hit by a pickup truck and killed last August. Rosskopf, who was 85, was a well-known figure in the Atlanta cycling community, teaching bicycle-safety classes and training police in bike law and proper ways to investigate bicycle accidents. There’s a tinge of irony in Rosskopf’s unfortunate death, Hagen says, because at one point, the e-bike had been Rosskopf’s godsend: “You know, one of the great things about them [e-bikes] is that it allows so many mobility options for people who wouldn’t or couldn’t otherwise ride.

“I think the real issue is that parents are buying things thinking that what they’re purchasing are e-bikes, but in fact, what they’re buying are nonconforming electric motorcycles,” Hagen says.

State Representative Todd Jones (R-Cumming) plans to introduce an e-bike safety bill in the 2027 Georgia legislative session. “It’s shocking to me. I’ve got parents letting a 13-year-old go 60 miles an hour without a helmet,” he says. “I can’t even fathom. First of all, the 13-year-old doesn’t follow any proper traffic rules. There will be a bill. We can’t keep this going on.”

Jones is a cyclist who rides a conventional road bike for fitness and recreation and an e-bike for trips to the grocery store and other short errands. Jones said he can load his pedal-assist e-bike with groceries and ride up hills without getting too sweaty.

“That, to me, is an e-bike,” he says. “An e-moto is I hit a button, and effectively it goes almost like a moped. So that’s the distinction I want to make.” He says he would treat e-motos that can reach 35 miles per hour, similar to Carter’s, like low-powered gas-engine mopeds. They are motor vehicles requiring vehicle registration and a learners permit to operate. Electric bikes that can go even faster should be treated like motorcycles, he says.

Carter will miss the entire football season. He also had to miss the tryout he had earned for an elite baseball travel team. “I’ve been looking forward to that type of opportunity since I was six,” he says. “That was the first time I was given that type of opportunity to even try out. So it was really hard to have to say no to that.”

Carter’s doctors told him he will recover fully from his accident. So, would he consider getting back on his e-bike?

“I would. Definitely,” he says.

But his mom has a different opinion: “There will be no more bike riding for him . . . at least for a while.”

This article appears in our October 2026 issue.

6 global takes on steaks in Atlanta

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Meat and injera
Ruki’s Kitchen

Photograph by The Sintoses

Steak doesn’t come only as a seared single cut. Atlanta’s diverse restaurants feature countless takes on steak that incorporate all manner of preparations and accompaniments. Here are a few of our favorite international specialties: 

Lomo saltado
Tio Lucho’s (Peruvian), Poncey-Highland
Chef Arnaldo Castillo’s lomo saltado is coated with baking soda and egg whites, stir-fried with red onions, then simmered in lomo sauce (a blend of soy sauce, seasonings, and Peruvian chili pepper paste) and tomatoes. It’s served over crispy fries.

Sega tibs
Ruki’s Kitchen (Ethiopian), Peoplestown
Inside Terminal South’s food hall, Ruki’s Kitchen begins preparing its sega tibs by marinating sirloin steak for 24 hours. Chef Ali Lemma then sautees it and finishes it with niter kibbeh (an Ethiopian ghee). The meat is served with injera or basmati rice.

Beef bulgogi
Bene Korean BBQ (Korean), Lindbergh/Morosgo
Bene’s bulgogi is cooked by marinating beef with soy sauce, fresh pears, garlic, onion, ginger, and sesame oil. The dish comes with steamed rice and Korean banchan (side dishes such as pickled radish slices); the beef can be wrapped in rice paper or lettuce (the latter is called ssam).

Big beef nilaga
Estrellita (Filipino), Grant Park
To prepare his nilaga, chef Walter Cortado chargrills and then simmers short ribs with cabbage, potatoes, sweet plantains, garlic, green onions, and fresh crushed peppercorn. He serves it with patis (a Filipino fish sauce).

Arrachera
Casi Cielo (Mexican), Sandy Springs and Old Fourth Ward
Arrachera is a skirt steak, cooked here in a charcoal-fired Josper oven-grill hybrid. It’s topped with sauteed onions, chimichurri, and salsa macha, a spicy Mexican condiment. The dish also comes with avocado, onions, tomatoes, roasted potatoes, and cotija cheese.

Wagyu menchi katsu sando
Koshu Club (Japanese), Buckhead
Chef J. Trent Harris prepares menchi katsu by breading ground A5 and American wagyu beef in panko and frying it. The cutlet is served on Japanese milk bread with house tonkatsu sauce, Dijon, mayo, and pickled cucumber.

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This article appears in our October 2026 issue.

7 Atlanta restaurants where a steak won’t break the bank

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A medium rare steak with a U.S. flag toothpick in it from Ted’s Montana Grill
Ted’s Montana Grill

Photograph courtesy of Ted’s Montana Grill

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.

At the luxe lair that is Kevin Rathbun Steak in Inman Park, the steak frites plate ($40) includes an eight-ounce cut of Rangers Valley wagyu hanger steak from New South Wales, Australia, topped with black-garlic Bordelaise and red-wine shallot butter and served with herbed frites. In Adair Park, the Zodiac-inspired speakeasy Seventh House offers a steak frites special ($40) with a small Caesar salad and a martini on Wednesdays. Eight-ounce, dry-aged cuts are served with fries and garlic aioli. Downtown, Ted’s Montana Grill specializes in all-American bison steak. The eight-ounce Ted’s filet is $47 and comes with two sides—we couldn’t resist the salt-and-pepper onion rings. On Edgewood Avenue, the fun and funky Marcus Bar & Grille offers steak frites ($46) made with Chatel Farms strip loin and BBQ-spiced fries. Chef Gary Caldwell’s green-peppercorn sauce incorporates demi-glace and heavy cream. The 57th Fighter Group is always a good time for enjoying views of the runway action at DeKalb-Peachtree Airport. The menu’s affordable steak options ($38–$40) include New York strip, rib eye, and filets; all come with a side. Oak Steakhouse in Alpharetta does steak frites ($43) with seven ounces of carved beef tenderloin, fresh chimichurri sauce, and extra-crispy tallow fries. Head to The Colonnade on Cheshire Bridge Road for our go-to Bombay Sapphire gin martini ($16). For steak, there’s the rib eye ($38–$40), a 16-ounce cut of Angus beef with sauteed onions. Two sides with the order, check.

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This article appears in our October 2026 issue.

6 Atlanta steakhouses with creative martinis

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Two cocktails from Il Premio
Il Premio

Photograph courtesy of Forth

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. 

Clark’s Martini ($22), Clark’s Steakhouse, Buckhead
This new restaurant’s namesake martini takes you abroad, thanks to dry Nolet’s gin from Holland cut by orange bitters. Bring yourself back home by pairing it with the Georgia Vidalia onion soup ($16).

The Java Jewel ($17), Eddie V’s Prime Seafood, Alpharetta
This gem shines bright with a chocolate-orange twist on the classic espresso martini.

Dirty “Coldest in Town” ($15), New York Prime, Buckhead
No one likes a tepid martini: Try this landmark’s salty, blue cheese–forward variety that’s as icy as it sounds. Coming in early? Six distinct martinis, including this one, are available for $10 every day during “martini hour,” from 4 to 6 p.m.

Perfectly Mr. Pickles ($18), Ruth’s Chris Steak House, Downtown
Don’t let the name fool you: This “pickle” martini is more citrus than brine. It’s named after Mr. Pickles, the rescue pitbull at Pacific Northwest Gin.

Parker’s Martini ($14), Parker’s on Ponce, Decatur
Culture is the name of the game at Parker’s. Served up, its Hangar One vodka martini comes with olives stuffed with a black truffle–infused blue cheese filling that matches perfectly with its signature month-aged Kansas City strip ($92).

Il Premio Martini Service ($23), Il Premio, Old Fourth Ward
Start with a wagyu beef tartare appetizer and the attention-grabbing martini service, in which your tailored martini of choice is prepared tableside and finished with beads of rich olive oil.

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This article appears in our October 2026 issue.

7 restaurants to find Atlanta’s best steak and eggs

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A man cuts into his steak and eggs at Brasserie Margot
Brasserie Margot

Photograph courtesy of Four Seasons Hotel Atlanta

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.

At Reynoldstown’s Home grown, local provenance leads, pairing a 12-ounce New York strip from Augusta’s Chatel Farms with two eggs served over creamy grits and the restaurant’s notable scratch-made buttermilk biscuit. The Breakfast Boys in College Park leans into bold flavor with a coffee-rubbed New York strip and two eggs, a buttery croissant, and your pick of breakfast potatoes, velvet-smooth grits, or watermelon salad. Under the neon shine of Marietta Diner, comfort comes smothered: A golden, breaded cube steak is slathered in rich country gravy and served with eggs, bread or biscuit, and your choice of home-style sides. Midtown’s Brasserie Margot adds French-leaning refinement to the plate with top-tier 1855 Black Angus sirloin, one cage-free egg fixed to your liking, and impossibly crisp breakfast potatoes. On Buford Highway, Kamayan ATL delivers a savory Filipino punch at Sunday brunch with its flavor-packed bistek silog, layering citrus-soy braised sirloin strips with aromatic garlic rice and sunny, crisp-edged fried eggs. Pure Quill Superette in Edgewood brings cowboy swagger to the table with the fine marbling of a Denver steak resting on fries with two eggs and a whipped drizzle of Worcestershire sauce, garlic, and tempered yolk. In Kirkwood, Dead End Drinks pays homage to Ron Swanson with a feast: a tender 10-ounce hanger steak, three eggs, four crisp bacon strips, buttery grits or potato hash, and a one-ounce pour of Lagavulin Scotch.

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This article appears in our October 2026 issue.

10 of Atlanta’s Best Steakhouses: Luella

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The warmly-list, green interior of Luella

Luella has, as the kids call it, a vibe. Situated in the manor-style building on Roswell Road that previously housed the Ivy—where 20-somethings sipped cocktails and danced to Whitney Houston remixes—the Buckhead steakhouse carries that buzzy energy forward. (The Ivy’s former owners, brothers Jamey and Benjie Shirah, now run Luella.) The circular, Mad Men–esque bar has been packed every evening since the restaurant’s late-2025 opening, welcoming a well-heeled crowd that skews about 20 years older than the Ivy’s devotees. In the adjacent open dining room, Justin Timberlake’s “Cry Me a River” thumps in the dimly lit space.

Executive chef Stuart Rogers takes a “something for everyone” approach: Pastas! Sushi! Steaks! This much variety can often lead to diluted quality, but so far, Luella has managed to avoid that pitfall. The burrata spreads like butter on toasted bread drizzled with pesto and truffle honey. The fan-favorite Caesar salad lives up to its hype, complete with edible cured lemons that add zesty sweetness and a dusting of parmesan “snow.” Luella’s akaushi wagyu New York strip is a steakhouse rarity, but the showstopper is the tender, eight-ounce rib eye spinalis al limon, brushed with a mouth-tingling lemon-chili sauce. Still feeling the vibe after dinner? Landmark dance club Johnny’s Hideaway is down the street.

A garnished steak A dessert topped in frosting

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This article appears in our October 2026 issue.

10 of Atlanta’s Best Steakhouses: Bones

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A server, Aaron, and John Wenger smile and hold plates of food

To fully appreciate Atlanta steakhouses, you must visit Bones. For nearly 50 years, its burgundy awning on Piedmont Road has signaled the way to an oasis of civilized indulgence. The restaurant serves Atlanta families, business diners, celebrities, and fussy journalists, including former Atlanta magazine food editor and restaurant critic Bill Addison, who made it his last restaurant meal before moving out of state for his next gig.

Upon entering, the faintest whisper of gin and vermouth hangs in the air as you straighten your button-down collar or adjust dipping décolletage (dress code, check). On the way to the host stand, you’ll pass a lounge area and a clubby bar on a raised platform (a stoic and decorative pair of hunting hounds stand guard). Nearby walls are lined with caricatures of regulars and a few notable Atlantans, such as Hank Aaron.

Uniformed servers are attentive to the nth degree; a stray morsel from the complimentary boule loaf doesn’t stand a chance against their vigilant crumb scrapers. Each of the stars on your attendant’s jacket indicates five years of service. The reigning server is John Wenger, with eight stars and 41 years to his credit.

Plates, bowls, and cocktails on a dining table The interior of Bones Buckhead

Tried-and-true starters and sides include the signature Bones salad (Bibb lettuce, Stilton crumbles, green apple slices, toasted pistachios, and house vinaigrette), lobster bisque, hash browns with sour cream, sauteed spinach, and truffle-butter mashed potatoes. The deft preparation of some half-dozen steak selections—from bone-in filets and porterhouses to Japanese Wagyu A5 New York strips—remains constant and worthy of respect.

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This article appears in our October 2026 issue.

10 of Atlanta’s Best Steakhouses: KR SteakBar

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Strips of signature steak covered in cilantro

In Atlanta’s steakhouse landscape, KR SteakBar sits firmly in modern times. With its sleek, illuminated wall panels, bottle-shaped pendant lights, and stylish crowd, it could easily pass for a new restaurant, though it first welcomed diners in 2013. A walkway of lush green plants greets you at the entrance, nodding to the robust tree canopy of the surrounding Peachtree Hills neighborhood. Diners are treated to the flicker and flare of flames from the woodburning grill in the open kitchen at the back of the restaurant as they wait for their meals.

Pastas are made in-house and are a must-try. The pappardelle with pork and beef Bolognese is a flawless execution of a traditional Italian staple—rich, toothsome, and packed with flavor. The signature steak cut is the spinalis, the most marbled part of the rib eye, which is served with a whole roasted garlic clove and half a charred lemon. The steak is lightly salted and glazed with aged balsamic, which adds unexpected sweetness to the flavor profile. Fingerling potatoes are parboiled and then fried and come with a fantastic parmesan aioli that had me pulling an employee aside to ask what was in it (the not-so-secret ingredient is parmesan, but the trick is to grate it so finely, it folds seamlessly into the aioli). Yaya’s eggplant fries are crisp, dusted with powdered sugar, and served with a vinegary house-made hot sauce, creating a harmony of spicy, sour, salty, and sweet. The wine pours are generous, and the service is warm and attentive. The lemon curd pudding cake was a modern take on a traditional ricotta cake and a bright and balanced end to the meal.

Eggplant fries covered in powdered sugar with a side of hot sauce Lemon curd pudding cake covered with jelly sauce

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This article appears in our October 2026 issue.

10 of Atlanta’s Best Steakhouses: Marcel

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Patrons sit at a square bar

Marcel’s entrance quietly announces itself. A small, cursive neon M reveals its tucked-away location on the second floor of the Westside Provisions District. But once inside, the 1920s-inspired steakhouse is anything but understated, with vest-and-tie service and opulent presentations of French cuisine.

One of the most prominent restaurants in prolific restaurateur Ford Fry’s empire, Marcel opened in 2015 and has remained a Westside fixture. Fry dedicated it to 1940s French boxer Marcel Cerdan, complete with backlit vintage photos of Cerdan that are checkered over the bar.

There are options beyond steak worth a visit, from the escargot served in their shells with rich parsley butter to the crispy and tender chicken paillard with artichokes and lemon butter. Among the steaks, try the Marcel Reserve Cut, a wood-fired, eight-ounce New York strip finished in garlic butter and topped with thyme. A unique and savory addition to any steak is the Perigourdine sauce made with black truffles, veal stock, and brandy.

A bowl of fries topped with pasta shells and sauce A small scoop of ice cream topped with a dollop of caviar

Marcel’s speakeasy ambience is right for sharing special occasions and also for dining solo at the bar. The staff is attentive and knowledgeable, willing to work with diners on how to best configure the meal. For dessert, a server recommended an off-menu item: a small scoop of ice cream topped with a tiny dollop of caviar, a combination both preposterous and impressive.

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This article appears in our October 2026 issue.

10 of Atlanta’s Best Steakhouses: Pampas Steakhouse

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A table of dishes and glasses of red wine

Atlanta’s steakhouse glory extends to its environs. In Johns Creek, Argentine-inspired Pampas has been holding court since 2002, providing cosmopolitan fine dining to suburbanites. Part of the restaurant group Norsan, which also owns H&W Steakhouse in Peachtree Corners and Frankie’s the Steakhouse in Duluth, Pampas features a circular dining room and crisp white tablecloths that evoke nostalgic charm, and its servers exude confident expertise. 

Steaks are fired a la parrilla—a traditional slow-cooking method on a metal grate over a bank of hot coals—but you won’t find classic Argentine cuts like asado de tira or vacia. Pampas opts for more familiar American styles, with a rotation of specialty cuts, including the always-popular cowgirl rib eye. These are trotted out raw for your consideration on a silver platter proffered by a jacketed waiter—a nice touch of old-world steakhouse glamour. There are a few memorable Argentine offerings, especially the grilled provolone, a staple that Pampas doesn’t overcomplicate, served in a small cast-iron skillet alongside roasted red peppers. More traditional sides, such as the truffle potato au gratin, do equal justice to Pampas’s classical foundations.

On the fulsome wine list, Argentina’s superlative grapes are well represented, and the handcrafted cocktail menu offers plenty to love, too. Pampas’s latest claim to fame, however, is its Thursday martini special: $10 a pop. Salud!

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This article appears in our October 2026 issue.

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