Walk into the old Clorox factory in Inman Park and the first thing you notice isn't the smell of bleach. It’s the butter. Specifically, the scent of high-grade USDA Prime beef hitting a scorching broiler.
Kevin Rathbun Steak has been an Atlanta staple since 2007, but the kevin rathbun steak menu isn't just a list of expensive meats. It’s basically a masterclass in "American bravado," a phrase local critics love to throw around because Kevin Rathbun doesn't really do subtle. He does big.
You’ve got a choice when you sit down under those soaring industrial ceilings. Do you go for the dry-aged stuff that’s been sitting in a temperature-controlled room for 35 days, or do you stick to the wet-aged classics? Honestly, both are great, but the dry-aged porterhouse for two is the one people usually post on Instagram before they even pick up a fork.
The Appetizers Most People Skip (And Why They Shouldn't)
Most folks go straight for the steak. I get it. But the "Hot Appetizers" section is where Rathbun gets weird in the best way possible.
Take Yaya’s Eggplant Fries. It’s eggplant dusted with 10x powdered sugar and served with Tabasco. It sounds like a mistake, right? It isn't. The sweet-heat combo is basically addictive. Then there are the Lobster Fritters with lemon zest honey mustard. They aren't those bready balls you find at a seaside shack; they are dense with meat.
If you’re a bacon person—and who isn't?—the Thick Cut Bacon is mandatory. It’s house-cured and glazed with sriracha-molasses. It’s served in thick planks that make "regular" bacon look like paper.
Breaking Down the Beef
The meat here comes primarily from Allen Brothers in Chicago. They don't mess around. The menu is split into very specific categories:
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- Dry-Aged Meats: These have that funk. That nutty, blue-cheese-adjacent flavor that only comes from time. The 22 oz Dry Aged Cowboy Ribeye is the king here.
- USDA Prime: These are your standard high-end cuts. The 16 oz NY Strip and the 12 oz Filet Mignon are the workhorses of the kitchen.
- Wagyu Selection: If you’ve got the budget, the Chatel Farms Ribeye (16 oz) or the Abatti Ranch Skirt Steak are there to remind you why fat is flavor.
The prices aren't exactly "casual Tuesday night" friendly. You’re looking at anywhere from $50 for a smaller strip to well over $150 for the premium Wagyu cuts. It’s an investment in a food coma.
Why the Sides Might Actually Upstage the Steak
It’s a bold claim, I know. But the Charred Jalapeno Creamed Corn is legendary for a reason. It’s creamy, smoky, and has just enough kick to cut through the richness of a ribeye.
Then there’s the Elbow Mac & Cheese. They top it with truffle crumbs. It’s not subtle. It’s the kind of side dish that makes you wonder if you actually need the steak at all (you do, but still). If you want something slightly "healthier"—relative term here—the Scalloped Sweet Potatoes with Gruyère are a decent pivot, though they are still basically a cheese-and-carb hug.
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Don't Forget the "Alternative Selections"
Sometimes you aren't in the mood to wrestle with a bone-in ribeye. The KRS Prime Burger uses double patties, applewood smoked bacon, and Tillamook cheddar. It’s $28, which is a lot for a burger, but it’s probably the best beef you’ll ever have on a bun.
They also do a "Hong Kong Style" Salmon Fillet from the Bay of Fundy. It’s served in a soy sherry broth with baby bok choy. It’s a nice nod to Rathbun’s past experience with Asian-fusion at restaurants like Bluepointe. It’s light, which is hilarious considering the rest of the menu, but it’s genuinely well-executed.
The Wine and Spirit Situation
The wine list is massive. It's a "Wine Book," literally. If you’re drinking by the glass, you can get a 2022 Kokomo Cabernet for about $20, or you can go nuts with a 3oz pour of Shafer Vineyards 'Hillside Select' for $80.
The cocktails lean classic but stiff. They have a solid selection of Cognac and Amaro for after the meal, which you will probably need to help digest the three pounds of food you just inhaled.
Actionable Advice for Your Visit
- Book Early: This place is on the BeltLine. It gets packed. Use Resy or call ahead.
- The "One Time" Rule: If you only go once, get the Dry Aged Cowboy Ribeye and the Jalapeno Creamed Corn. Don't overthink it.
- Split the Sides: The sides are huge. Two people can easily share one or two. Don't order five unless you plan on carrying out a very heavy bag.
- Check the Patio: If the weather is even remotely nice, the BeltLine-facing patio is one of the best spots in Atlanta for people-watching while you eat.
The kevin rathbun steak menu is a lot to take in. It’s indulgent, it’s expensive, and it’s unapologetically old-school Atlanta luxury. Whether you're there for the Japanese BBQ Wagyu Short Ribs or just a very expensive burger, you aren't leaving hungry. Just make sure you save room for the Peanut Butter Banana Cream Pie. Or don't. Your call.