Best Steak in the U.S.
In a country obsessed with beef, a new generation of renowned butchers and restaurants is redefining what makes a great American steak city.—Alessandra Bulow
Executives at CNN and Coca-Cola’s global headquarters in Atlanta frequent the city’s many steak houses near the CNN Center and downtown. Atlanta chefs Anne Quatrano and Cliff Harrison run an empire of restaurants and shops dedicated to using local, organic ingredients and serving nose-to-tail cuisine. Located in a former meatpacking plant, their restaurant Abbattoir (French for “slaughterhouse”) utilizes every part of the cow on its menu: In addition to rib eye and hanger steak, they serve roasted marrow bones, sweetbreads and warm beef jerky. Their culinary shop Star Provisions has an on-site chef-butcher who hand-cuts meat and specializes in aging meat.
Where to Eat: Chef Kevin Rathbun ate his way through five Chicago steak houses in 24 hours to research his newest restaurant Kevin Rathbun Steak. 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. Other popular steak restaurants include Bone’s, McKendrick’s and Chops.