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.
AS FEATURED IN...
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
Congratulations to Mei Lin, winner of Top Chef Season 12.