Kevin Rathbun Steak Opens In Atlanta

Opening May 30, 2007
For Immediate Release

ATLANTA, GA. May 30, 2007: Chef Kevin Rathbun, along with his wife Melissa, and business partners, Cliff Bramble & Kirk Parks, have just opened their newest venture, Kevin Rathbun Steak. Located at 112 Krog Street in the Inman Park area of Atlanta, and only a block from Rathbun's & Krog Bar, Kevin Rathbun Steak will be open for dinner six nights a week starting May 30th.

Introducing his version of the modernized steakhouse, Kevin's menu items include U.S.D.A Prime Steaks, smaller steak portions that can be shared, and prime steaks for two, three, or four that will be sliced and served tableside. The menu also has a mixture of Italian, Creole and Asian items along with Fish, Soups, Salads, and Sashimi. He has blocks of fish that he calls "slabs" and an extensive list of sides and hot and cold small plates. He also has classics like Steak Diane, (his Mother used to do this tableside) Seafood Gumbo, Scallops Rockefeller, and Crabmeat Imperial.

Keeping sustainability in mind, there are local organic ingredients on the menu that include Georgia Lettuces, Beets, Onions, and Radishes. Alternative entr�e selections include Braised Short Rib, a Ribeye Burger, Roasted Chicken, Vegetarian Dishes, and a Pork Porterhouse. His large medley of sides includes new and old favorites like Jalapeno Creamed Corn and Smoked Tomato Grits. For the worldwide wine selection, there are twenty-eight by the glass and eighty-five percent of the wine list is available for under one hundred dollars. For those wanting more, ask for his private wine list.

The Johnson Studio designed Kevin Rathbun Steak. Upon entering, you pass through the oversized glass door and glass covered awning. Inside, the atmosphere is dark and is filled with hand-cut stacked walnut wood walls, charcoal brick, aged wood flooring, walnut framed liquor displays, black leather chairs & booths, original iron columns, and a custom twenty-foot brushed aluminum lit branch chandelier that overlooks the dining room. The long candlelit bar top creates an intimate but lively atmosphere. The bleached walnut bar features a floor to ceiling wine wall, custom beltline train scrolls, and a projection lit display with amber and abstract painting. In the one hundred year old cellar is Chef Kevin's "Cookbook Library", where guests can peruse their favorite titles.

Clearly dominating the open kitchen are two stand-alone 1800-degree infrared broilers. These ovens are famous for cooking fast, sealing juices, and charring meats. Included in the kitchen area is The Big Green Egg, which is derived from the Ancient Kamado cooker. It is a kiln fired ceramic cooker, which can smoke, roast and grill meats at lower temperatures.

The outside area features a beltline lounge with large teak couches and a patio dining area for thirty-five people. (Kevin Rathbun Steak sits directly on Atlanta's proposed beltline.)

Hues of espresso brown, charred walls, dark hardwood flooring and bell pepper red can be seen around the dining room. Looking around, one can see the textures of old-style brick, updated hardwood, and last century's tall iron columns. Combined, they blend together to make a warm, dramatic, and intimate speak-easy atmosphere. Complementary self and valet parking welcome guests into this new Atlanta dining destination.