Atlanta Good Food category interest

Whether it’s a decades-old traditional steakhouse with white tablecloths and formal service or a contemporary one pairing new techniques and flavors with classically indulgent cuts of meat, there’s just something about a steak night dinner. The thrill of dressing up for fine dining, the anticipation of breaking into the seal of the sear, watching vermillion rivulets pool beneath the smoky beef, washing it down with a fine wine deeper than the red at the center of a medium rare steak… Every bit of the experience can’t help but feel like a special occasion, even if it’s a regular Tuesday.

The following restaurants are mapped from south to north. So go ahead and make an ordinary day extraordinary by hitting up one of these top joints we’d “steak” our reputations on.

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The cocktail king of Krog Street Market is where folks go for an eclectic menu. Those looking to eat steak for up to six people should consider ordering the Chuckwagon feast here. A dinner bell announces the arrival of the platter, which comes with 48 ounces (trimmed down from a 64-ounce cut) of medium-cooked, black Angus chuck roast served with roasted potatoes, fresh horseradish, wort, parsley and red onion salad, and a choice of two sides. Reservations required.

A good steak doesn’t have to be complicated, and celebrity chef and cookbook author G. Garvin proves that with his similarly unstuffy Midtown Atlanta anchor. Choose from USDA Prime ribeyes with or without the bone, a New York strip, or oversized filet mignon and sides such as whipped garlic potatoes, the lobster mac and cheese (featured on Food Network’s Diners, Drive-Ins, and Dives), and sauteed green beans. Salads are similarly classic.

Head to the Virginia Highlands then down underground to take part in an established Atlanta tradition. This “steak basement” or “steak cellar” has been the only steakhouse in the neighborhood since 1989 and still serves up wood-fired ribeyes, center-cut filets, and New York strips that come with a side, or change it up with a slow-roasted prime rib. Better yet, the food here won’t break the bank or require dressing up. Generously poured martinis go down easy as bands like Night Ranger, Fleetwood Mac, and Run DMC play over the sound system. Reservations highly encouraged.

Ford Fry’s moody Westside Provisions District steakhouse may disclaim seasonality to allow for menu updates and specials, but it can always be counted on for classic steaks like New York strip, cote de boeuf, and bone-in filets. For a group, order the porterhouse for three or more. And for those looking to impress, order the Beef Wellington for two. It requires ordering 24 hours in advance. Reservations required.

Located in Morningside, this neighborhood steakhouse by Hal’s founder’s son Blaiss Nowak claims to “serve the best steaks in Atlanta.” Whether that’s true or not isn’t a concern for the regulars that gather for a dinner of New York strip, filet mignon, or a thick cowboy ribeye with all the trimmings and steakhouse sides. Kick off a meal with a shrimp cocktail and a classic wedge salad at the original or the new Sandy Springs location.

Backed by the team behind Okiboru Tsukemen and Ramen and chef Sean Park of NoriFish, Prefecture Japanese Steakhouse pays homage to the various cattle-raising districts in Japan with a six or eight-course tasting menu centered around wagyu-breed beef and its spread across the world. Rare cuts and unique preparations tell its story, from Zabuton chuck center with Fuji apple ponzu, garlic oil, crispy shallots, and chives to a New York strip aburi with caviar and a truffle wagyu slider. Add-ons and self-designed tastings are also available at what is only the second steak omakase in the country. Reservations highly encouraged.

This contemporary spot on the Westside shows off a wide repertoire of flavors given chef John Metz’s personal spin, from gnocchi with lump crab and melted leeks, pappardelle with lamb sugo, a “Far East” Caesar, and New York strip carpaccio done tataki-style. It’s the Steakhouse Cuts section with filet, Prime New York strip, and Cowboy ribeye that show that great steak doesn’t need too much fiddling with. A classic Steak Frites is on the menu, too, with a cognac peppercorn gravy.

Two years after a fire prompted the temporarily closure of the restaurant, there’s not a single sign that it ever lost its footing. This Buckhead stalwart serves up the quintessential classic experience, flawless from lobster bisque to daily-delivered oysters, oversized shellfish, and salads tossed at the table. The custom- and dry-aged Prime steaks are the stars, though, with two types of bone-in ribeyes to choose from, plus certificate-verified (yours to keep!) A-5 grade Miyazaki sold by the ounce. Whole Nova Scotian lobsters and top-tier finfish honor the surf side. Reservations required.

Another Atlanta icon, Bones has been serving steak dinners and martinis nearly the same way and in nearly the same setting since 1979 — and we wouldn’t change a thing, especially the “no cell phone use in the dining room” rule that keeps diners present in company. Dine on classic steaks, pork, and veal chops, or treat yourself to an A5 New York strip or mixed grill that includes lamb and pheasant sausage. A dress code keeps the tone elegant but touches like birthday confetti on tables, anniversary bubbly, curtained dining nooks, and towering desserts with candles are great reminders of good old-fashioned fun. Reservations required.

Located in the InterContinental Buckhead, James Beard Award-winning chef Scott Conant’s first foray into Atlanta is undoubtedly among the best steakhouses in the city. Prime cuts like bone-in ribeyes for two, New York strips, filets, and hanger steaks are succulent and seasoned to perfection and make an incredible start to a Sunday when ordering the Steak andamp; Eggs at an exceptional weekly brunch. Housemade pasta is available during all hours of service, including happy hour. Change up your steak sides by adding a tagliatelle bolognese course after an elevated wedge or Caesar salad. Reservations highly recommended.

This high-end steakhouse in north Buckhead’s Monarch Tower serves only USDA Prime-grade beef, which has kept it on Atlanta’s hot list for great steaks. While it channels an old Manhattan style, there’s plenty of influence from other American cities. Oysters Rockefeller, Southwest creamed corn, seasonal stone crabs, and Pittsburgh-style prep on the steaks illustrate that perfectly. Special accompaniments like garlic shrimp, crispy lobster, or Oscar-style let guests make it their own. Reservations highly encouraged. Upscale casual dress code.

Since it opened in Buckhead in 1989, Hal’s has become a cornerstone for upscale martini happy hours to the strains of nightly live music, and, of course, hearty steak dinners. The menu and vibe are both New Orleans-inspired; you’ll see that reflected in wrought-iron railings for the enclosed balcony dining and dishes like blackened filet medallions, trout meuniere, gumbo, shrimp remoulade, and Brabant potatoes appear next to the rack of lamb, bone-in ribeye, and creamed spinach. Reservations highly encouraged. Dress code.

This two-story industrial-modern steakhouse in a former Brookhaven warehouse offers drama in design and dishes, with oversized artwork, an open-air terrace, and variety of steaks and meat cuts. Join the venue’s Knife Club to be presented your own custom-engraved knife, which is displayed in the knife club library for each time you dine. Use your namesake knife to carve into a cowgirl ribeye, a pairing of diver scallops and Lobster Oscar, or a selection from the dry-aged steak menu. A chef’s table, bar, and raw bar widen options further. Reservations highly encouraged.

This Vinings steakhouse is modern enough to be unpretentious but traditional touches are great reminders that it’s still an upscale experience. Look for a luggage-and-leather living room-style lounge area on one side of the wraparound bar, a wall of wines — 100 of which are available by the glass — on another, and dramatic oversized booths lining the shuttered windows. Choose from four sizes of filet mignon, Prime, and dry-aged cuts (including multiple bone-in options) flavored with their house blend of seasonings. Reservations highly encouraged.

Founded by James Beard award-winning chef Linton Hopkins (Holeman andamp; Finch) in 2017, this Southern-American steakhouse takes its inspiration from New Orleans with plentiful oyster options and, of course, the baseball field nearby. Nowhere else can you get a Baseball Sirloin, and one can imagine that the Wagyu Bavette and Prime Tomahawk bring the Braves to mind. Enhance these a la carte cuts with some Lagniappe, including bone marrow butter, foie gras, garlic confit, or make it Oscar-style with crab. Complimentary self-parking for two hours gives you plenty of time to hit date night out of the park.

After spending over 30 years working at some of Atlanta’s best restaurants, it’s safe to say Liechtenstein native Peter Kaiser knows steak. At his eponymous restaurant in Sandy Springs, a collaboration with the acclaimed Kevin Rathburn, diners enjoy humorously named courses made with serious intent. For example, under Hot Deliciousness (Shared or Not), thick bacon grilled with sugar and chile and Thin andamp; Raw (Strong Like the Oak Tree) beef carpaccio. Follow that with prize selections of steaks like barrel-cut filet, dry-aged Kansas City strip, and Prime Spinalis. Reservations highly encouraged.

Now in its sophomore year, Bask has firmly settled into a position as one of the suburban city’s swankiest steakhouses. Owned by the team behind From the Earth Brewing Company in the same complex, start a meal off at Bask with appetizers of tempura-fried lobster tail, elk carpaccio, or Heritage Fire Pork Belly before digging into a wide selection of Prime steaks and even a vegan filet. A tasting for two — the World Wagyu Tasting — and a three-course prix fixe for two offer versatile dining options. Reservations highly encouraged.

This historic downtown Roswell channels the steakhouses of the 1920s, with an atmosphere meant to not only emulate, but rival those of legends like Peter Luger and Bern’s. The building’s history as a former antique shop and ceiling festooned with dangling light bulbs certainly helps to support that old-school vibe. Its acclaim is for a top-notch charcuterie program, Chicago butcher Meats by Linz-sourced wet and dry-aged steaks, and a massive whiskey collection. Little Alley also has a grandiose, 9,000-square-foot location in Buckhead at the One Alliance Center on Lenox Road, where the business casual dress code is strictly enforced, even outdoors. Reservations highly encouraged for both locations.

Located at Avalon in Alpharetta, Oak is a mixture of an old and new school steakhouse, featuring beef sourced mostly from local or Georgia-based farms. Expect classic cuts like the filet mignon or New York strip to generous bone-in ribeyes and tomahawks. Gussy any steak up with scallop Oscar, foie gras, duck fat-poached lobster tail, or shrimp, grilled or fried. A selection of ten sauces and butter lets you create your own signature order. Reservations highly encouraged.

This Alpharetta restaurant prides itself on “hyper-seasonal food,” but the menu's heart stays true to its identity as a steakhouse. Start with a blue crab gratin or a modern wedge salad with everything seasoning and house bacon, then carry on to the usual filet, strip, porterhouse, Delmonico ribeye, or something different, like hanger steak or skirt steak au poivre. Pepper fans, pair the latter with roasted cauliflower au poivre; traditionalists, try the frites royale with steak jus. Reservations highly encouraged.

The cocktail king of Krog Street Market is where folks go for an eclectic menu. Those looking to eat steak for up to six people should consider ordering the Chuckwagon feast here. A dinner bell announces the arrival of the platter, which comes with 48 ounces (trimmed down from a 64-ounce cut) of medium-cooked, black Angus chuck roast served with roasted potatoes, fresh horseradish, wort, parsley and red onion salad, and a choice of two sides. Reservations required.

A good steak doesn’t have to be complicated, and celebrity chef and cookbook author G. Garvin proves that with his similarly unstuffy Midtown Atlanta anchor. Choose from USDA Prime ribeyes with or without the bone, a New York strip, or oversized filet mignon and sides such as whipped garlic potatoes, the lobster mac and cheese (featured on Food Network’s Diners, Drive-Ins, and Dives), and sauteed green beans. Salads are similarly classic.

Head to the Virginia Highlands then down underground to take part in an established Atlanta tradition. This “steak basement” or “steak cellar” has been the only steakhouse in the neighborhood since 1989 and still serves up wood-fired ribeyes, center-cut filets, and New York strips that come with a side, or change it up with a slow-roasted prime rib. Better yet, the food here won’t break the bank or require dressing up. Generously poured martinis go down easy as bands like Night Ranger, Fleetwood Mac, and Run DMC play over the sound system. Reservations highly encouraged.

Ford Fry’s moody Westside Provisions District steakhouse may disclaim seasonality to allow for menu updates and specials, but it can always be counted on for classic steaks like New York strip, cote de boeuf, and bone-in filets. For a group, order the porterhouse for three or more. And for those looking to impress, order the Beef Wellington for two. It requires ordering 24 hours in advance. Reservations required.

Located in Morningside, this neighborhood steakhouse by Hal’s founder’s son Blaiss Nowak claims to “serve the best steaks in Atlanta.” Whether that’s true or not isn’t a concern for the regulars that gather for a dinner of New York strip, filet mignon, or a thick cowboy ribeye with all the trimmings and steakhouse sides. Kick off a meal with a shrimp cocktail and a classic wedge salad at the original or the new Sandy Springs location.

Backed by the team behind Okiboru Tsukemen and Ramen and chef Sean Park of NoriFish, Prefecture Japanese Steakhouse pays homage to the various cattle-raising districts in Japan with a six or eight-course tasting menu centered around wagyu-breed beef and its spread across the world. Rare cuts and unique preparations tell its story, from Zabuton chuck center with Fuji apple ponzu, garlic oil, crispy shallots, and chives to a New York strip aburi with caviar and a truffle wagyu slider. Add-ons and self-designed tastings are also available at what is only the second steak omakase in the country. Reservations highly encouraged.

This contemporary spot on the Westside shows off a wide repertoire of flavors given chef John Metz’s personal spin, from gnocchi with lump crab and melted leeks, pappardelle with lamb sugo, a “Far East” Caesar, and New York strip carpaccio done tataki-style. It’s the Steakhouse Cuts section with filet, Prime New York strip, and Cowboy ribeye that show that great steak doesn’t need too much fiddling with. A classic Steak Frites is on the menu, too, with a cognac peppercorn gravy.

Two years after a fire prompted the temporarily closure of the restaurant, there’s not a single sign that it ever lost its footing. This Buckhead stalwart serves up the quintessential classic experience, flawless from lobster bisque to daily-delivered oysters, oversized shellfish, and salads tossed at the table. The custom- and dry-aged Prime steaks are the stars, though, with two types of bone-in ribeyes to choose from, plus certificate-verified (yours to keep!) A-5 grade Miyazaki sold by the ounce. Whole Nova Scotian lobsters and top-tier finfish honor the surf side. Reservations required.

This high-end steakhouse in north Buckhead’s Monarch Tower serves only USDA Prime-grade beef, which has kept it on Atlanta’s hot list for great steaks. While it channels an old Manhattan style, there’s plenty of influence from other American cities. Oysters Rockefeller, Southwest creamed corn, seasonal stone crabs, and Pittsburgh-style prep on the steaks illustrate that perfectly. Special accompaniments like garlic shrimp, crispy lobster, or Oscar-style let guests make it their own. Reservations highly encouraged. Upscale casual dress code.

Since it opened in Buckhead in 1989, Hal’s has become a cornerstone for upscale martini happy hours to the strains of nightly live music, and, of course, hearty steak dinners. The menu and vibe are both New Orleans-inspired; you’ll see that reflected in wrought-iron railings for the enclosed balcony dining and dishes like blackened filet medallions, trout meuniere, gumbo, shrimp remoulade, and Brabant potatoes appear next to the rack of lamb, bone-in ribeye, and creamed spinach. Reservations highly encouraged. Dress code.

This two-story industrial-modern steakhouse in a former Brookhaven warehouse offers drama in design and dishes, with oversized artwork, an open-air terrace, and variety of steaks and meat cuts. Join the venue’s Knife Club to be presented your own custom-engraved knife, which is displayed in the knife club library for each time you dine. Use your namesake knife to carve into a cowgirl ribeye, a pairing of diver scallops and Lobster Oscar, or a selection from the dry-aged steak menu. A chef’s table, bar, and raw bar widen options further. Reservations highly encouraged.

This Vinings steakhouse is modern enough to be unpretentious but traditional touches are great reminders that it’s still an upscale experience. Look for a luggage-and-leather living room-style lounge area on one side of the wraparound bar, a wall of wines — 100 of which are available by the glass — on another, and dramatic oversized booths lining the shuttered windows. Choose from four sizes of filet mignon, Prime, and dry-aged cuts (including multiple bone-in options) flavored with their house blend of seasonings. Reservations highly encouraged.

Founded by James Beard award-winning chef Linton Hopkins (Holeman andamp; Finch) in 2017, this Southern-American steakhouse takes its inspiration from New Orleans with plentiful oyster options and, of course, the baseball field nearby. Nowhere else can you get a Baseball Sirloin, and one can imagine that the Wagyu Bavette and Prime Tomahawk bring the Braves to mind. Enhance these a la carte cuts with some Lagniappe, including bone marrow butter, foie gras, garlic confit, or make it Oscar-style with crab. Complimentary self-parking for two hours gives you plenty of time to hit date night out of the park.

After spending over 30 years working at some of Atlanta’s best restaurants, it’s safe to say Liechtenstein native Peter Kaiser knows steak. At his eponymous restaurant in Sandy Springs, a collaboration with the acclaimed Kevin Rathburn, diners enjoy humorously named courses made with serious intent. For example, under Hot Deliciousness (Shared or Not), thick bacon grilled with sugar and chile and Thin andamp; Raw (Strong Like the Oak Tree) beef carpaccio. Follow that with prize selections of steaks like barrel-cut filet, dry-aged Kansas City strip, and Prime Spinalis. Reservations highly encouraged.

Now in its sophomore year, Bask has firmly settled into a position as one of the suburban city’s swankiest steakhouses. Owned by the team behind From the Earth Brewing Company in the same complex, start a meal off at Bask with appetizers of tempura-fried lobster tail, elk carpaccio, or Heritage Fire Pork Belly before digging into a wide selection of Prime steaks and even a vegan filet. A tasting for two — the World Wagyu Tasting — and a three-course prix fixe for two offer versatile dining options. Reservations highly encouraged.

This historic downtown Roswell channels the steakhouses of the 1920s, with an atmosphere meant to not only emulate, but rival those of legends like Peter Luger and Bern’s. The building’s history as a former antique shop and ceiling festooned with dangling light bulbs certainly helps to support that old-school vibe. Its acclaim is for a top-notch charcuterie program, Chicago butcher Meats by Linz-sourced wet and dry-aged steaks, and a massive whiskey collection. Little Alley also has a grandiose, 9,000-square-foot location in Buckhead at the One Alliance Center on Lenox Road, where the business casual dress code is strictly enforced, even outdoors. Reservations highly encouraged for both locations.

Located at Avalon in Alpharetta, Oak is a mixture of an old and new school steakhouse, featuring beef sourced mostly from local or Georgia-based farms. Expect classic cuts like the filet mignon or New York strip to generous bone-in ribeyes and tomahawks. Gussy any steak up with scallop Oscar, foie gras, duck fat-poached lobster tail, or shrimp, grilled or fried. A selection of ten sauces and butter lets you create your own signature order. Reservations highly encouraged.

This Alpharetta restaurant prides itself on “hyper-seasonal food,” but the menu's heart stays true to its identity as a steakhouse. Start with a blue crab gratin or a modern wedge salad with everything seasoning and house bacon, then carry on to the usual filet, strip, porterhouse, Delmonico ribeye, or something different, like hanger steak or skirt steak au poivre. Pepper fans, pair the latter with roasted cauliflower au poivre; traditionalists, try the frites royale with steak jus. Reservations highly encouraged.