Restauranteur and Atlanta native Rich Clark is bringing his new steakhouse concept to Buckhead in 2025. Clark’s Steakhouse will occupy a ground floor space in the 2827 Peachtree Building on Peachtree Road in the Garden Hills neighborhood of Buckhead. The handsome brick facade will receive a facelift around the steakhouse, including gas lanterns and detailed millwork.
Clark has been known for his popular C&S Seafood restaurants in Vinings, Brookhaven, and Sandy Springs since 2007, but he began his culinary journey in Buckhead. He worked for Guenter Seeger at the Ritz Carlton before becoming the Matre d at Brasserie Le Coze, a sister restaurant of Le Bernardin in New York, for a few years. After a working at the Blue Ridge Grill, Clark served as general manager of the Atlanta Fish Market for five years.
Clark’s Steakhouse will occupy a new 6,000 square foot space that will be brought to life by CNNA and Z-Space Design. Clark says the new venture is inspired by classic New York steakhouses like Peter Luger and his favorite, Gallaghers. The design is the definition of “classic,” with real wood floors, walls, and ceilings, detailed millwork, exquisite terrazzo, and luxurious Scalamandre Velvet throughout. According to Clark, “When you walk in, you’ll feel like you’re in New York.”
A large central racetrack bar and open kitchen will combine to create “a fun, lively atmosphere,” but the focus will be squarely on the elevated dining experience. Gueridon service, uniformed servers, and an extensive wine list are a few highlights. Clark describes the new restaurant as “proper old-school dining.” The design includes a sound-dampening ceiling and plenty of space between the tables to insure diners can relax and enjoy the vibe.
The private dining room will be known as the Policy Room. Named for the back-rooms where lobbyist and lawmakers meet off-the-record to hammer out policy before their ideas see the light of day.
Clark’s Steakhouse will offer more than a curated dining experience. As he was refining his steakhouse concept over the past five years, Clark had an experience that changed the way he thinks about cooking steak. “I was always a high-top broiler guy, but then I went out to Texas and I changed my mind.” Clark had an epiphany when he tried steak cooked over open hard-wood flames. “It’s just a whole other ball of wax when you get it right.” All prime Meat by Linz, an in-house dry-aging program, and custom grills to prepare steaks over open hard-wood flame promise to create something unique. “When you put that dry age prime on live fire…” Clark explains, “I call it steak Jesus.”
Clark’s southern heritage will be on full display throughout the menu. Sides like savory sweet potato casserole, black-eyed peas topping the chopped salad, and a she-crab soup replacing the traditional lobster bisque. The dessert menu will have a southern accent with dishes like Coca-Cola chocolate pie, courtesy of Clark’s grandmother’s recipe.
A robust beverage program is yet another way Clark’s Steakhouse intends to stand out. At least a level 2 sommelier will be on duty at all times to insure wine is decanted and served at the proper temperature. Multiple wine rooms will offer diners the chance to walk-in with a sommelier and decant their bottles. Each wine room will be decorated with photos and art from regions where the wine is sourced.
Top-tier spirits and cocktails are to be expected as well. Clark says, “everything is going to be premium, but not so expensive you can’t afford it.
Buckhead is is full of great dining experiences. Clark’s Steakhouse promises to blend southern charm and meticulously crafted food and beverages with the essence of the classic New York steakhouse. Rich Clark is pulling no punches with his new venture. He promises, “Whatever you get there, it’s going to be perfect.
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