June is National Steakhouse Month. Here’s the best restaurants in Atlanta for a fabulous steak dinner.
- Bones – A longstanding Atlanta restaurant is Bones, known for their fabulous steaks. The old school decor and phenomenal service really set them apart from other restaurants in Atlanta. When dining with groups get the seafood platter. You can’t go wrong with the NY Strip steak, especially when paired with a Cabernet.
- Capital Grille – Captial Grille is open in Buckhead and Dunwoody. Nevertheless, one of the best steaks to be had is the Kona Steak. This is a dry-aged, bone-in steak with a coffee rub. The shallot butter adds the perfect finish to this delightful cut of meat.
- OAK Steakhouse – The lovely spot is located in Alpharetta’s Avalon. Filets, Rib-eyes and Strips are in the $50s, but the top of the line is the Dry Aged Steak from Mastery Purveyors of NYC. Dry aged beef is much less common than wet aged, mostly because of the price. The dry age process involved letting meat hang out in a cooler for about 21 days or more while allowing the flavors to develop fully. Read more about Oak Steakhouse.
- STK – STK, is part restaurant / part club. Passing by the beautiful bar, you’ll head up the stairs to the comfy rounded booths where your exceptional evening begins. Some fantastic starters are the Beef or Tuna Tartare. For entrees, I recommend the Sirloin, dripping with butter and served with eight,yes eight dipping sauces. Read more about STK and my Midtown staycation.
- McKendrick’s Choosing between a NY Strip and a Ribeye is a difficult choice, but both are exceptional at this Dunwoody steakhouse. Sides of Lobster Mac and Cheese, Butternut Squash and Brussels Sprouts weren’t anything to dismiss either. Be sure to save room for dessert and go for the Turtle Gelato pie. Read more about McKendrick’s Steakhouse.
- Davio’s – While many think of this as an Italian restaurant and it’s name is Davio’s Northern Italian Steakhouse. The ribeye is huge and has a terrific amount of marbling for optimum flavor. For sides? Forget mashed potatoes, or creamed spinach like you get at all the other steakhouse. This is an Italian steakhouse. You must get pasta as your side.
- Maya – With over 40 wines by the glass, all are chosen by MAYA’s owner. A light bodied Tempranillo paris well with seafood appetizers. But a spicy Zinfandel was the perfect match for my ribeye. Choices of Filet, Veal Porterhouse, Ribeye and NY Strip are supplied from Braveheart Black Angus Beef Purveyors. Although there are over 10 “steak addictions” (toppings), I chose the simple, M’ sauce, not too overpowering with a slight kick. Read more about Maya Steaks and Seafood.