Atlanta's Most Iconic Steakhouses

Over the past several years, Atlanta has emerged as a serious contender for one of the best food cities in the U.S. This is certainly true of its superlative steak scene, with dozens of destination-worthy steakhouses dotting the metropolitan region. Far from average, these places bring something fresh and unique to the table, elevating the form and ultimately, helping uplift Atlanta as a whole. Here are some of the city’s most unique steakhouses. 


101 Steak
101 Steak

101 Steak: Braised fennel meatballs, smoked sea salt beets, and “green” egg pork chops with pimento mac & cheese and braised collar greens are just the tip of the iceberg when it comes to 101 Steak’s meaty innovations. Along with a sterling selection of steaks, like petit filets, Delmonicos, 40-oz. porterhouses and hanger steaks, the restaurant outfits its menu with seasonally inspired, Southern-accented dishes that set itself apart from the fray. Be sure and augment your steak with some bourbon au poivre and a side of jalapeño corn. 

Chops Lobster Bar: At first glance, the menu offerings at Chops might look fairly commonplace, but upon further investigation, that initial analysis is proven wrong. The Maine lobster bisque is infused with Cognac, the foie gras torchon gets a crunchy addition of raw sugar brulee, lobster tail gets fried and served with Greek honey-mustard aioli and steaks can be supplemented with a lavish dollop of white truffle butter. 

Chicago’s Steak and Seafood Restaurant: What really sets this homey restaurant apart is, despite the name, its commitment to reinvented Southern classics. Shrimp & grits, ribs, she-crab soup and catfish aren’t typically things you’d expect to see on a steakhouse menu, after all. Here, Chicago’s stays true to its Georgian roots while keeping things upscale and contemporary. This means along with steaks and chops, diners can dig into sauteed shrimp with andouille and Geechie Boy grits, BBQ ribs with Makers Mark sauce, sherry-splashed crab soup, roast chicken with carrot top pesto and fried catfish sandwiches with fried lemons and sweet pepper remoulade. 

Kevin Rathbun Steak: Easily one of the most unique steakhouses in the city (and the country at large), Kevin Rathbun Steak brings the timeworn steakhouse tradition to new generations with a menu that seamlessly blends classic sentiments with modern techniques, presentations and ideologies. Eggplant fries, Asian-style meatballs and roasted bone marrow with cranberry-Grand Marnier jam are a few apt appetizer examples, along with raw preps like venison carpaccio with black truffle and sage aioli. Even the burly entrees make room for innovation. Try the double-cut pork chop with peach-pecan compote, or the Colorado rack of lamb with rosemary-mustard crust and red pepper-mint coulis. 

Little Alley Steak: From duck confit spring rolls and creamed spinach brulee to carrots with brown butter powder, this is one steakhouse that’s not timid about coloring outside the lines. Little Alley features a contemporary menu of steakhouse fare, all designed to augment its savorous selection of wet-aged, dry-aged and USDA steaks. With so much to choose from with appetizers, sides and “local favorites” like broiled pork chops, Charleston lamb chops and even Sichuan spiced tofu steaks, this is the kind of restaurant you’d best go with a group, so you can try a bit of everything. 

Marcel: Leave it to acclaimed chef/empire-builder Ford Fry to put a wholly distinct stamp on the steakhouse tradition. Indeed, his thorough venture into beefy territory beget novel creations like lobster chowder, foie gras and fig terrines and broiled Humboldt Fog cheese with tomato gravy. The Beef Wellington comes with prosciutto, the steaks can be adorned with brandy au poivre, the lamb saddle gets brightened up with minted salsa verde and risotto comes with sweet shrimp scampi. 

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