Restaurants
RESTAURANT GUIDE// ATLANTA
Kevin Rathbun Steak $$$-$$$$ • Steakhouse In 2004, Chef Kevin Rathbun reinforced his long-standing knack for neighborly dining, bringing warmth to a post-industrial complex with the opening of Rathbun’s. Then, in 2005, he scored again with the far more snug—but equally cheery—Krog Bar in an adjacent space. Now, just down the road in another converted warehouse, Rathbun stakes his third claim with a new generation of a steakhouse. Lit by the diffused glow of votives and brushed aluminum boughs hung as chandeliers, this sizeable room of exposed brick and stacked walnut conjures up cozy as the menu evokes comfort. Prime Chicago dry-aged beef may be the centerpiece, but towers of bountiful seafood and farm-fresh sides also perk the palette. |
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TAP $$ • Gastropub Partners Bob Amick and Todd Rushing of Trois and Lobby fame always know what Atlanta dining needs. And this florid hall, complete with an aristocratic stag statue, is their newest lodge. A glass-enclosed, 72-keg cooler provides an arresting visual, while Chef Todd Ginsberg’s brew-friendly fare commands attention through flavors from the world’s hallowed haunts—Britain, Belgium, Spain, Germany and more. |
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The Glenwood $-$$ • Contemporary Tavern The venture of three industry vets, including Chef Ryan Stewart (former sous chef of Buckhead’s glitzy Bluepointe), this inviting tavern is raising the bar on bar food. For liquid lunch, 90 international beers in the bottle and draft are offered, but the stars are Southern comfort foods infused with contemporary flair. Even the most expensive entrées are less than $20, so you can return until you’ve tried it all. |
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Geisha House $$$ • Pan Asian Atlanta glitterati lusting for a seduction of the senses need look no farther than this celebrity-endorsed import from the LA-based Dolce Group. This silky showroom of Pan-Asian cuisine features tasting plates of bright flavors (shishito peppers, uni shooters) all the way to savory chops—and everything is served with a hearty helping of Harajuku-meets-Hollywood fantasy. |
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Meals include appetizer, entrée and dessert per person. Under $20 ($), $20-$30 ($$), $30-$45 ($$$), more than $45 ($$$$)
DALLAS
Stephan Pyles
$$$$ • New Southwestern
1807 Ross Ave, Ste 200 • Arts District • 214-580-7000
www.stephanpyles.com
A fiercely lauded, longtime restaurateur, Stephan Pyles returned to the kitchen in late 2005 after a five-year sourcing sabbatical. The resulting tapestry—in both space and platings—is part rustic panorama and part contemporary sheen. Pyles doesn’t feel the need to pile on swagger. While centered on bold Southwestern hues, his balanced textures—sprightly ceviche to earthy entrées— are speckled with nuances that are globally infused and enthused.
NEW ORLEANS
Lüke
$$ • French Brasserie
333 St Charles Ave • Central Business District • 504-378-2840
www.lukeneworleans.com
Located in the boutique Hilton hotel on St. Charles Avenue, this burnished brasserie offers old-meets-new—as in Old World-meets-New Orleans—cuisine. A new jewel in the courtly crown of the accolades-decked Crescent City chef John Besh, this bustling corner café merges the gastronomic lineage of Alsace and Acadiana with service that is attentive but never fussy. Succulent fruits of the sea and redolent preparations match the contemporary classic mood.
NEW YORK
Picholine
$$$$ • Provençal and Mediterranean
35 W 64th St • Upper West Side • 212-724-8585
www.picholinenyc.com
Located across from Lincoln Center, this Upper West Side institution stages an equally cultured production under the direction of Chef Terrance Brennan. Lavender walls soothe the senses, much like Brennan’s acclaimed mélange of Provençal and Mediterranean cuisine. Brennan—also a cheese monger who founded the celebrated Artisanal Fromagerie, Bistro and Wine Bar—presents odes to the seasons, balancing creamy indulgences and hearty morsels.
ORLANDO
Luma on Park
$$$ • New American
290 S Park Ave • Winter Park • 407-599-4111
A russet ridge of diffused light bathes a honey-colored flush onto this glam, gauzy outpost of the Atlanta-based Concentrics Restaurants empire. And what comes associated with the company’s name is a buttery, bedazzling environment. Flirtatious flourishes dot the vivacious room, and Chef Brandon McGlamery’s engaging New American bites progress gracefully through whimsical, worldly fare paired expertly with an expansive wine list.
www.lumaonpark.com
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