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1904 Club TOUR Championship East Lake Golf Club

1904 Club gets you inside the East Lake Golf Club house—and up-close with Atlanta chefs like Kevin Gillespie

At $4,000 per five-day membership, the comforts of the PGA TOUR Championship's 1904 Club are for the truly devoted, but members will be treated to unique lunch and dinner options each day from six notable Atlanta chefs: Kevin Gillespie, Chris Hall, DeeDee and Nan Niyomkul, Philippe Haddad, and Kevin Rathbun.
Kevin Rathbun Steak

45. Kevin Rathbun Steak

This glossy steakhouse along the BeltLine’s Eastside trail has long attracted expense-account diners as well as date-night couples.
Mike Henderson

Could you wait tables for 45 years?

No kid dreams of waiting tables when he grows up. At least, that’s what we learned from five of Atlanta’s veteran servers, who’ve each spent 20 to 45 years taking orders, filling glasses, and brushing crumbs from tables. So what makes someone stick with this job for their entire life?
Ed Fisher Big Green Egg

How the Big Green Egg became a phenomenon

The Big Green Egg derives from a simple idea with an ancient lineage, as evidenced by pottery shards of cooking vessels in middens around the world. More specifically, it’s an updated iteration of a commonplace Asian rice cooker: the kamado, a Japanese word that translates as “place for the cauldron.”

A bar stroll along the Atlanta BeltLine Eastside Trail

Explore the BeltLine Eastside Trail by way of its bars—seven spots worth a stop, plus what to order at each one.

BeltLine Pioneer: Kevin Rathbun Steak

Before there were fitness nuts running on a ribbon of concrete, there was Kevin Rathbun and his modern steakhouse luring crowds to the Old Fourth Ward with dry-aged rib-eyes and lobster tails.

How does the Atlanta BeltLine affect restaurants?

In our car-centric city, the Atlanta BeltLine has been a game changer, and restaurant owners know that more than anyone. On Thursday, chef Kevin Rathbun (Kevin Rathbun Steak, Rathbun’s, Krog Bar, and KR Steakbar), Michael Lennox (Ladybird Grove & Mess Hall), and BeltLine designer Ryan Gravel of Perkins Will will lead a discussion about the impact of urban development on restaurant design at a sold-out event called Dining + Design.

Joy and the Chocolate Factory: local pastry chef studies at prestigious Valrhona

When it comes to chocolate, Valrhona is king. The French brand is used in desserts at our city's finest restaurants, and recently the company invited nine American pastry chefs, including Sarah Koob of Canoe and Joy Jessup of Kevin Rathbun Steak, to attend a week-long training program at its prestigious academy, Valrhona Ecole du Grand Chocolat. “I’ve done classes there before, but not since the late ‘90s,” Jessup says. “I was excited to do it again. It’s hardcore class training, but it’s really fun.”

9 restaurants for staying satisfied during Passover

Passover started last night, but before you resort to matzo pizza, hear us out. While Kosher restaurants are few and far between, it is possible to "keep Passover" at many places, if you choose wisely. Below, nine restaurant recommendations for the tastiest Passover you've ever had.

Rathbun’s re-opens September 23 with a new menu and new kitchen equipment

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.

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