Atlanta’s Essential Steakhouses, From Classic to Modern

You certainly won’t be starved for choice — or much else — here, where wet- and dry-aged Angus steaks from Chicago-based Meats By Linz can be matched with a dozen sides and a selection of literally hundreds of bourbons, whiskies, and Scotch. The sumptuous décor is inspired by a romantic era long gone, but this 2005 Buckhead favorite has dishes drawn from modern tastes. Think roasted bone marrow canoes, carpaccio made from Masami American Kobe, and appetizers for the global palate, from Moroccan-style shrimp to duck confit spring rolls and yuzu béarnaise.

When the venue is a converted warehouse decorated with industrial materials and abstract art, it’s no surprised that the menu also departs from the expected. The thick-cut bacon with sriracha molasses, pineapple yakiniku-glazed short ribs, and the all-wagyu tartare are solid starts for a carnivorous palate before moving on to an all-Prime menu of the standards. Let the flavors of Allen Brothers steaks or wagyu selections from Chatel Farms and Abatti Ranch sing alone, or customize from a long list of sauces and crusts. Finish up with a seasonal cocktail on the wraparound patio overlooking the wood-burning fireplace and BeltLine.

From Art Deco globe lights gently illuminating white tablecloths, tufted leather banquettes, and black and white images on dark walls, it doesn’t get much more classic steakhouse glamor than Nowak’s. No surprise, then, that owner Blaiss Nowak cut his teeth at two respected icons: his father’s revered Hal’s the Steakhouse and Las Vegas. Nor that they take their steak seriously. All are hand-cut — including the Big Steaks they encourage you to ask about — and come with a polite note not to push past medium. On the other hand, expect refined favorites like 96-hour filet-broth French onion soup, beef bourguignon, and wedge salad to arrive exactly as they should.

The vibe is Art Deco-age New York City, the steaks are Pittsburgh-style (with that city’s signature charred exterior), and the seafood towers range from New England to Floridian (especially during stone crab season), but it’s no mistaken identity. The key headliner is “prime” as they serve only 28-day aged steaks of that grade, even as chopped steak. Aim for showstoppers like a supersized barrel cut filet or a choice of porterhouse or tomahawks for two. The baked potato is a full pound for traditionalists, but all other sides and salads are available in slightly smaller sizes to accommodate the portions of meat.

Il Premio at the Forth Hotel might best be described as Italian opulence meets modern luxury, where reclaimed European oak floors and Gothic-inspired stained glass windows wow with Renaissance details. Arrive early to enjoy a drink at the salon-style bar with a baby grand piano, or have a spritz standing up at Bar Premio before digging into classic steaks or contemporary takes such as the Rossini-Style, which adds spiced foie gras, maitake mushrooms, and truffle madeira jus. The wagyu tasting of three ounces each of Miyakazi, Olive, and Kobe beef (all of which are also available in six-ounce cuts) is a rare treat, but if bigger is better, then the 41-ounce Florentine is what’s up. Don’t miss the gratineed fresh-made campanelle as a reminder of its original Italian inspiration.

Inspired by Miami’s Design District, this Italian-ish version of Kevin Rathburn’s steak concept in Atlanta’s Decorative Art Center embraces creative flourishes, first in the setting (chic, backlit fiberglass and white oak floors for contrast), next in the open-hearth grill. For instance, the burrata is accompanied by peppadew pepper jam and lavash, the arancini is studded with chorizo for dipping into harissa aioli, and garganelli is tossed with jalapeno pesto and hazelnut. Steaks are also served dressed: find filet with salsa verde and fried pickled onions, spinalis with roasted garlic and balsamic, and shell steak with espresso demi-glace. Dessert sounds more traditional — tiramisu, ricotta cheesecake — but don’t be fooled. They’re works of art, too.

An Atlanta institution, this “steakhouse cellar” has remained a north star since it opened in 1989. While many come for the slo-ro Angus beef prime rib and an unpretentious British pub feel, plenty dig into hickory wood-grilled steaks that offer value in size and a side. Their 32-ounce bone-in tomahawk is no joke, and the lip-on ribeye is cut in-house into 14 ounces — same as the strip. Get them accompanied in all the usual ways, including gorgonzola or pepper crusts, topped with sauces, or with a lobster tail. Plated steaks let the chefs decide — stout marinated Prime sirloins give you garlic fingerlings, grilled asparagus, and a mushroom demi and filets are served Oscar on mashed.

Another unexpected setting: an Alpine lodge just outside the Perimeter. Stone columns and broad, knobbled wood beams do the bulk of the visual transportation, but the double-sided fireplace and earthy, plush seating carry it through. Continental-inspired mains like chicken schnitzel and duck a l’orange offer nods to the theme, but beefeaters, don’t worry — most of the menu is for you. It leads with six Prime Black Angus cuts, all finished with black garlic chive butter and port bordelaise plus options for seafood or foie gras enhancements.

Spain and parts of Latin America have world-class steak and ranching cultures, which chef Julio Delgado builds on at Fogon & Lions with quality meats and a traditional wood-burning fire. Alpharettans love the tapas and live music on the patio here, but those in the know sit down for grilled skirt steak churrasco with wood-roasted Manchego brûlée potatoes and full-pound bone-in ribeyes and strip steaks with peppercorn sauce and chimichurri. The adobo-marinated Duroc pork chop gets the same treatment, but a real treat is the parrillada spread, which starts with steak and continues with chicken, pork belly, and chorizo.

The former Prefecture may have lost its name to become the second location of chef Sean Park’s NoriFish concept, but fans of the Japanese steakhouse concept need not worry — our favorite dishes are still on the menu. On the Land side, the A5 strip loin is a revelation, seasoned lightly with nikiri and topped with garlic chips and chives. The apple ponzu and shallot offers the A5 spinalis brightness as the tender cut melts in your mouth. You’ll also find wagyu as an Asian tartare, in a pumpkin croquette, and as sliders, topped with quail eggs and truffle aioli for bite-sized decadence.

It’s worth the drive to historic downtown Duluth for proteins off the nine-foot wood-burning hearth that anchors this bright, informal, and modern Korean-New American restaurant. On the fire, you’ll find 42-ounce porterhouses sizzling alongside bone-in short ribs, ribeyes, and Prime New York strips, which can be part of an exciting surf-and-turf mix that includes king crab and chicken skewers. There’s plenty of gochujang on the menu, but don’t hesitate to explore the Georgia fusion side. Venison loin with blueberry gastrique and local mushrooms puts up a tough fight against sliced ribeye bibimbap, and we wouldn’t fault you for ordering both.

Farther OTP and also worth the drive, Bare Bones is a wood-fired steakhouse that started in a tannery and is now in a bank. A 21+ only rooftop offers great views of the town, but inside is just as gorgeous, with soaring ceilings, exposed rafters and brick, dramatic chandeliers, and loft-style windows. It makes “Bare Bones” feel like a misnomer, especially when you get to a menu that features charred one-pound Black Angus strips and ribeyes, and an expansive Prime selection rife with bone-in cuts. T-bones, porterhouses, and tomahawks all appear, and for something different, there’s a Chateaubriand for two. Pro tip: Prime rib’s only available Sundays and Tuesdays until they run out, so make sure you lock down the spot in advance.

If you’re looking for frills, you won’t find any here at this retro spot that’s been casually serving sleeper hit steaks since 1979. Gastropub-style apps (fried cheese curds, baked potato soup) and New Orleans-style comforts (jambalaya, fried catfish, blackened chicken and salmon) threaten to lead you astray, but keep perusing the pages to get to the Midwestern corn-fed 30-day aged beef. Sirloin, ribeye, and filet are grilled with their house seasoning and served with garlic mashed potatoes, and twin filet and stuffed shrimp is one of their beloved combo meat specials.