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BLT Steak

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Judged without price in mind, the experience, revolving around big, bloody prime steaks and assuredly seasoned sides, is rife with pleasure. The restaurant's signature popovers, huge muffin-shaped poufs of bread laced with Asiago cheese, tempt you into ruining your appetite before the meal's even begun. And who could deny the gratification of a hulking rib eye? They serve manly, classic meals. It's just that the customer base, man-boy CEO types paying with their expensive accounts, makes this restaurant a tad unbearable.
Bone's

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The essential Buckhead spot where Atlanta's bullish businessmen carve out deals and carve up steaks with equal gusto. Carnivores will delight at any of the melt-in-your mouth cuts of beef or the massive, lip-smacking lamb chops, and hoop-sized onion rings and salt-crusted baked potatoes stand at the ready. With crisp linens, red leather chairs, and unctuous service, the atmosphere is pure, unapologetic men's club.
Kevin Rathbun Steak

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Kevin Rathbun Steak serves food perfectly suited to the modern business dinner. Steaks and sides are excellent, as they should be. But where Rathbun really impresses is with his other dishes, and particularly with seafood.
Antica Posta

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The Buckhead glitz factor is down at this Old World Italian eatery serving Tuscan specialties such as crostini with duck ragu and superior pastas. Service and comforts are first-rate, making this a special-occasion destination as well as a place to enjoy the kind of Italian food served in Italy, not New York.
Imperial Fez

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Take off your shoes, lounge on floor pillows, and eat a multicourse, prix-fixe Moroccan meal. While you enjoy sweet-and-savory b'stella and fragrant tangine, belly dancers undulate about you, candles balanced on their heads.
4th and Swift

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Located in the Southern Dairies' former engine room, 4th and Swift epitomizes industrial elegance. The Swift in the name refers to chef Jay Swift, who came to prominence as the chef at South City Kitchen. Here, he maintains his focus on Southern cooking, but with a more refined and personal touch — taste comes first, not aw-shucks gimmickry.
Aria

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Aria is the third incarnation of the old Hedgerose Heights Inn, brought back to glorious life by chef Gerry Klaskala's contemporary cuisine and Kathryn King's delectably composed desserts. Expect respectfully prepared, seasonal accompaniments for classic luxury ingredients like lobster, foie gras and jumbo soft-shelled crabs. Be sure to glance upward to check out the ceiling light fixture that looks like an LSD-inspired sex fantasy from a Jules Verne tale.
Atlanta Grill

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The less formal cousin to the now defunct Ritz-Carlton Buckhead's Dining Room, this still-pricey restaurant offers upscale Southern cuisine and an unparalleled balcony view of the weirdness on Peachtree Street at night.
Bacchanalia

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At once modernist and classicist, the California-influenced cuisine of owner-chefs Clifford Harrison and Anne Quatrano is based on solid technique, simple presentation and fresh, first-quality ingredients. The spare industrial setting fits the food like beurre blanc on fish, while the service, wines and physical comforts leave little to be desired.

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Like an Adirondack hunting lodge for billionaires, Blue Ridge Grill boasts an imposing but warm dining room and mouth-watering meat dishes from the wood-burning grill. The barbecue quail, five-spice pork chops and apple-stuffed Georgia trout are all standouts, and the kitchen offers some savory variations on the omnipresent crab cake.
Cabernet

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At this suburban steakhouse modeled on Morton's, Ruth's Chris, Chops and such, the showy surroundings, considerable investment, trained staff, and conceptual grandiosity promise much in the way of fine dining, wining and expense-account high times. The promises are mostly kept. Despite salt levels like those of the Dead Sea, prime steaks, lump crab cakes, sumptuous soups and salads are mostly worth the elevated prices asked. Classic white-tablecloth steakhouse where a cigar and scotch wouldn't be out of place.

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Business-class steakhouse chain from Longhorn features smashing penthouse views, manly boardroom ambience, professional if somewhat talky service and corn-fed Midwestern beef that is dry-aged on site. The prime, bone-in Delmonico steak is tops. So are mashed potatoes and creamed spinach. Wine prices target the expense-account crowd. Valet parking, reservations. Dressy.
Chops/Lobster Bar

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Chops is an Atlanta icon, consistently ranked among the top steakhouses in the country. Seafood is flown in fresh daily and quality USDA prime aged beef is served in the warm ambiance of the dark wood dining room.
Floataway Cafe

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Floataway is a place you come to be chill. To feel chill. To eat chill. With the walls painted vibrant blue, assorted glass bottles lining the bar and vintage fire-engine-red accents, it's as if owners Anne Quatrano and Clifford Harrison splashed the essence of hipster indie craft aesthetic over the place and then toned it down just enough to feel fancy. This approach to the decor is similar to the way the kitchen approaches food: ramp up ingredient quality, then tone down dishes to the absolute essentials. The restaurant excels at a seemingly forgotten aspect of service, and that’s pacing. Meals at Floataway are languid affairs — never slow, but gloriously unrushed.
Fogo de Chao

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Skewered meats, sliced at the table churrasco-style — by costumed gauchos wielding gleaming knives — are the centerpiece of the upscale Brazilian import. Beef and lamb shouldn't be missed. Prices are fixed, portions unlimited. The salad bar features asparagus, hearts of palm, fresh cheese, and similarly luxurious items. Even desserts (which cost extra) are worth the calories.
24 total results

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