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75 Best Restaurants in Atlanta: Bones

Bones

If corporate bigwigs want to blow $6,000 on wine, they do it at this landmark, wood-paneled steakhouse.
Double Eagle Steakhouse

Del Frisco’s Double Eagle Steakhouse opens soon in Dunwoody: Check out the menu

The Perimeter Mall area is getting a new steakhouse this month. Del Frisco’s Double Eagle Steakhouse is set to open for dinner service on September 19, with lunch service following the next day.
Little Alley Steak Buckhead

New Little Alley Steak in Buckhead is triple the size of the Roswell original

At 9,000 square feet, the new Little Alley Steak on Lenox Road in Buckhead is three times the size of the original in Roswell. And for the first time, the restaurant will offer lunch service.
50 Best Restaurants in Atlanta

25. Kaiser’s Chophouse

After more than 30 years in some of Atlanta’s finest kitchens, Liechtenstein-born chef Peter Kaiser finally gets to see his name above the door of a restaurant.
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.
White Oak Pastures

Eat a steak fresh on the farm at White Oak Pastures

Will Harris's family farm in southwest Georgia, White Oak Pastures, is the largest organic farm in the state and has gained nearly every accolade for sustainable farming techniques.

The Federal has a steak that has been aged for 50 days

The Midtown restaurant from chefs Shaun Doty and Lance Gummere is introducing certified black Angus steaks that have been aged for a whopping 50 days.
Marcel

Review: Ford Fry charges big bucks at Marcel. Save your money.

The prices at Marcel are stupendous. From the moment you do a double take at the menu, you’ll wonder why you would pay them. And when the check comes, you’ll still have no idea. Virtually every aspect of the chaotic, fragmented service feels clumsy or neglectful, and the kitchen has one instinct—leaden excess.

Review: Little Bacch returns to the classics we didn’t know we missed

Here, oysters Rockefeller, cheese soufflé, and New York strip with bordelaise are made with such close attention to sourcing and with such careful, uncluttered technique that you start to pine for the days when food like this was served nightly by old-line clubs.
Ribeye

Technique: Little Alley Steak’s Tony Manns Jr. on grilling ribeyes

“I like a steak with personality,” says Tony Manns Jr. To him, no slab of meat fits that profile better than a ribeye, characterized by a generous marbling of fat that adds rich, robust flavor and juiciness.

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