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Oak Steakhouse

Where Oak Steakhouse aims to set itself apart from other steakhouses—as the genial, tall, bearded chef Chad Anderson will tell you if he comes by your table—is in its selling only Certified Angus Beef, all of it prime. If you order one of the four “classic steaks,” as I did the ribeye, the server will quickly ask, “Don’t you want the dry-aged?”

The Luminary

Consciously or not, the design of the Luminary—a mix of fin de siècle elegance and postindustrial minimalism—mirrors the inherent tension between tradition and progress that characterizes Inman Park, a historic neighborhood facing a tidal wave of new construction and its corollary traffic.

Could beef soon become as expensive as lobster?

For Stuart Baesel, beef isn’t just what’s for dinner. It’s his livelihood. As a co-owner of one of Atlanta’s favorite barbecue joints, Community Q BBQ, Baesel relies on a consistent supply of beef to...

Stacey Eames’s Country-Fried Steak and Gravy

At the flagship Highland Avenue location of Stacey Eames's Highland Bakery, country-fried steak Benedict arrives at the table with the crisp, battered beef paired with poached eggs atop a giant biscuit smothered in jalapeño–cheddar cheese sauce.

Video: Grilling steaks with Kevin Rathbun

For the latest issue of Atlanta magazine, dining critic Bill Addison searched high and low for the best steakhouse in Atlanta, consuming 336 ounces of ribeye, New York strip, and filet mignon in six weeks. Based on his experiences, we’ve put together the definitive guide to steakhouses in Atlanta, while taking into consideration everything from the veteran servers to the chilled seafood that complete the experience.

Well Done

Until recently I could have claimed I’d gone my entire life without touching a buffalo penis. Not so now. But don’t blame me; a buffalo penis is probably the last thing you’d expect to find at Atlanta’s ritziest restaurant.

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