Kevin Rathbun Steak
Having grown up in Kansas City, Kevin Rathbun should know a thing or two about preparing a good steak. In 2007, he hired Atlanta's Bill Johnson Studios to convert an old cotton warehouse in Inman Park into a venue that offered a modern interpretation of the rustic, "old school" steakhouse. The result? A space that juxtaposes weathered brick walls and original hardwood floors with a wine wall, open kitchen, and stunning panes of orange and yellow stained glass. Even so, it's Rathbun's skill in the kitchen that distinguishes this steakhouse, with appetizers like pimento-stuffed bacon puffs deftly prepping the palate for dry-aged cuts of USDA Prime, like the cowboy rib-eye or New York strip.
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From Food & Wine , MAY 2009
Ludacris goes for the 12-ounce filet with house steak sauce...MORE
From Food & Wine , NOV 2008
Cuts like porterhouse for two and a huge 22-ounce cowboy rib eye are topped with salted butter and served with decadent sides, like jalapeño creamed corn that doesn’t skimp on the cream...MORE