New Restaurant Openings: Atlanta Broils

The steaks are sizzling at Kevin Rathbun’s third Atlanta concept, but regionally and ethnically inspired fare fuels the fire at this 21st-century steakhouse.

By Christine LaFave, Associate Editor -- Restaurants & Institutions, 9/1/2007

WORLDLY EXPRESSIONS: Capitalizing on the trends of small-plate dining and ethnically diverse flavors, Kevin Rathbun Steak offers Asian-style meatballs and jumbo-crab cannelloni as hot small plates and rare jerked salmon with habanero mojo as a cold small plate. A pork porterhouse gets a kick from chimichurri sauce. The restaurant aims to be “a little more global and a little more edgy” than most steakhouses, Rathbun says.

LESS IS MORE: Offering two portion sizes for filet mignon (6 or 12 ounces), prime Delmonico (10 or 20 ounces) and a lamb porterhouse (8 or 16 ounces) acknowledges interest in non-belt-busting entrées and encourages guests to try a variety of sides and/or small plates.

SHARING THE PASSION: Guests can look through more than 500 cookbooks—showcasing everything from Julia Child to Jewish cooking—in Kevin Rathbun Steak’s cellar library. A rear-door main entrance and very low lighting inside the former warehouse lend a speakeasy vibe, but a business-casual dress code helps keep things “a little bit more casual,” Rathbun says.

On the Menu

SMALL PLATES
Asian Style Meatballs with Mushroom Soy Jus $8.95
Shellfish Tamale with Scallops, Shrimp & Ancho Chile $9.50

SALADS & SOUPS
Organic Roasted Beet Salad with Goat Cheese and Candied Pecans
YaYa’s Seafood Gumbo with Shrimp, Oysters and Crab $8.95

U.S.D.A. PRIME MEATS
Prime New York Strip, 8 ounces/ 16 ounces $27/$45
ALTERNATIVE SELECTIONS
Roasted Duck Breast with Red Curry Jus $21.50

SIDE SELECTIONS