Tag: Kevin Rathbun Steak

Chef Kevin Rathbun's 17-year-old flagship American restaurant and nearby wine bar were due to shut down in early 2021 regardless because of a lease dispute, but the COVID-19 pandemic pushed up the timeline.

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.

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

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?

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.”

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

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.

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.

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.”

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.