Atlanta’s steakhouse scene has a notable new addition as Clark’s Steakhouse officially opened its doors on Thursday, April 23. Located on the ground floor of the 2827 Peachtree building, the restaurant brings a polished yet distinctly Southern take on the classic American steakhouse to Buckhead’s Garden Hills neighborhood.
The debut marks a long-envisioned project from restaurateur Rich Clark, best known for his C&S Seafood and Oyster Bar concepts across metro Atlanta. With Clark’s, he leans into a more personal expression of hospitality—one that blends the structure and sophistication of a New York-style steakhouse with the warmth and flavor traditions of the South.
“A steakhouse has always been in the back of my mind,” says Clark in a press release. “I never wanted to force it; I was waiting for the right space and the right moment to do it justice. When this opportunity came along, it just clicked and felt like the natural next step. This has been a passion project through and through, and finally bringing it to life has been incredibly rewarding.”
The 6,000-square-foot restaurant accommodates 170 guests and is anchored by a hardwood-fired kitchen, underscoring a menu rooted in live-fire cooking. A 30-seat racetrack bar, lined with burgundy velvet stools, serves as the focal point of the dining room, while an intimate 18-seat private space, dubbed the Policy Room, offers a refined setting for special events and corporate gatherings.
Design plays a major role in the experience. Developed in collaboration with Z-Space Design, the interiors channel understated luxury through rich wood millwork, terrazzo flooring, velvet accents, and dim, ambient lighting. Framed portraits of influential Atlanta figures—from Dr. Martin Luther King Jr. to Ted Turner—add a strong sense of place to the otherwise transportive setting.
In the kitchen, executive chef Zan Malik leads a menu that highlights premium cuts from Meat by Linz, including dry-aged and Wagyu options, alongside Clark’s signature 22-ounce lollipop ribeye. The offerings extend beyond steak, with dishes like Salmon Wellington and wood-grilled branzino, as well as wild game selections including venison chop and duck breast. Southern influence shows up in the details—think whipped sweet potatoes, pommes Anna, and a Coca-Cola German chocolate cake on the dessert menu inspired by Clark’s grandmother’s recipe.
The beverage program is as considered as the menu itself, anchored by a 550-bottle wine list. Curated by Certified Sommelier and Director of Operations and Beverage Alexa Robertson, the selection leans into bold, expressive wines designed to stand up to the richness of prime and dry-aged steaks, with Italian varietals taking a prominent role for their natural affinity with red meat.
“When I first began working for Rich, one of the things I most admired was his wine list,” said Robertson in a press release. “When we opened C&S Seafood and Oyster Bar in Sandy Springs, I saw an opportunity to elevate and expand our collection. As I’ve grown into managing the wine programs across all three locations and earned my Certified Sommelier certification, my passion for wine has only deepened. Building the wine list for this steakhouse has been especially fulfilling. It’s shaped by travel and research, bringing together timeless classics alongside new, exciting selections for our wine-loving guests.”
A thoughtfully curated Champagne and sparkling section rounds out the program, offering everything from celebratory splurges to more approachable pours. Meanwhile, a focused cocktail menu complements the experience with a balance of classic builds and contemporary creations—think the ever-reliable Clark’s Martini or Haute Cosmo alongside more adventurous options like the Aztec Ember, an Old Fashioned riff crafted with Don Fulano Añejo Tequila, mezcal rinse, agave nectar, and mole and orange bitters.
For Clark, the opening represents more than just another concept—it’s the culmination of years of intention. “We really took our time with this, traveling to places like Texas, New York, Charleston, and London, seeing what resonated and what didn’t. It was important to me that we got it right, not just in the kitchen but in the entire atmosphere. At the end of the day, we wanted to build a steakhouse that feels elevated and transportive, like you’ve stepped out of Atlanta for the night. I’m excited for people to come in and experience it for themselves,” he says.
Clark’s Steakhouse is now open for dinner Monday through Friday from 3 to 10 p.m., Saturday from 4 to 10 p.m., and Sunday from 4 to 9 p.m., with weekday lunch service set to launch Monday May 4 from 11:30 a.m. to 3 p.m.
2827 Peachtree Rd. NW Ste. 110, Atlanta, clarkssteak.com
