Two weeks after the smoke cleared and the grills cooled at DiningOut’s inaugural Rare Steak Championship at Pullman Yards, the flavors—and fierce creativity—are still worth savoring. For those who missed the high-energy event on April 23, where top chefs and restaurateurs showcased their skills over premium cuts, there’s still a way to experience the magic. We caught up with a number of participating chefs and owners to talk about the dishes they feel best represent their restaurants—signature creations that capture their culinary identity. Consider this your invitation to visit their kitchens and taste what made them stand out at RARE.
1885 Grill – Acworth
“The fried green tomato appetizer and our Briggs-Thomas BBQ chicken reflect our Southern coastal roots while also highlighting the way we give familiar classics a unique twist. The fried green tomatoes are a staple of Southern cuisine and a guest favorite, while the chicken is drenched in Williamson Bros. BBQ sauce and finished with diced tomatoes, goat cheese, and green scallions.” – Owner Michael Schroeder
Arnette’s Chop Shop
“I think that our restaurant is best represented by the spinalis, which is the ribeye cap. It has the beauty of the marbling of the ribeye and tenderness of a filet, and it also has a great texture to it.” – Chef Stephen Herman
Cattle Shed
“Our steaks best represent who we are. We focus on quality beef, precise technique, and simple preparations that let the product speak for itself while pairing naturally with great wine.” – Chef Olivia Hurst
Catch 12
“Spicy orange chicken tenders on crispy fried rice noodles. Our restaurant has a distinctively Asian-American feel with its dark colors and sleek modern decor, and this dish is a blending of local Atlanta and Asian-American Cuisine.” – Chef Morgan Starr
El Valle Kitchen & Bar
“We have a bone-in ribeye marinated in achiote and tamarind that we sell at our restaurant, quite unique in flavor. We are also known for introducing Mexican wine to Atlanta, and I like to pair this ribeye with a Mexican Nebbiolo.” – Founder and Chef Luis Damian
Kevin Rathbun Steak
“I think the number one seller is filet, but I think that’s true in most restaurants, you know? I also think that the bone-in dry-aged ribeye is a very popular steak—it’s got a lot of marbling, and it’s kind of the big brontosaurus, the big boy cut. People ask me what I like, and I say strip first, ribeye second, filet third.” – Chef Kevin Rathbun
McDaniel’s QN2 BBQ
“A chopped pork plate with two great sides is what our business is built on, but we cook a great piece of chicken too—I’d put that up against any steak, to be honest with you. And we also have customers that bring Prime ribs and filets to smoke on our smoker. When we smoke a tenderloin, it is the best sliced sandwich meat. It is so freaking good.” – Owner and Chef Glenn McDaniel
Ruth’s Chris Steak House
“Our filet with the sweet potato casserole really represents what we do. The filet is tender and just lean enough to feel satisfying without being heavy, and the sweet potato casserole adds that perfect mix of savory and sweet. It’s a dish that almost anyone is willing to dive into, even with a little indulgence.” – Chef Chris Gillis
Morton’s The Steakhouse
“The Cajun Ribeye. We marinate it for 72 hours in a blend of Cajun spices and seasonings, which gives the steak incredible depth and character. The 1,000‑degree broiler locks in those spices while keeping the inside perfectly tender. I also add black truffle butter on top to create the perfect blend of flavors.” – Chef Jason DeMarotta
Smoke and Friends
“The dish that most represents our restaurant is our family all-inclusive platter. It includes every protein and side we offer from the grill and is designed to be shared by four to six people. It really reflects what we’re all about—bringing people together around great food. Because of this, our restaurant has become a favorite spot for families, especially on weekends.” – Owner Gabriel Alarcon
Parker’s on Ponce
“The short rib entree is everything we strive to be. Seasonal, using elevated cooking techniques, house-made ingredients wherever possible—like our veal stock, awesome products such as morels that you can’t find everywhere. And the simple things, like mashed potatoes done well with tons of butter and heavy cream.” – Chef Andrew Lewis
The Palm Atlanta
“The signature dish for the Palm would be chicken Parm, and that’s because of the longevity of the dish and the popularity with our clientele.” – Chef Leonard Lewis
Tio Luchos Peruvian
“I think the Pollo a la Brasa really represents what we do at Tio Lucho’s. It shows the balance of Peruvian flavors with ingredients that make sense here in the South. We use air-chilled Bell & Evans chickens that we spatchcock and put through a three-day process. The first day, they go into a brine; the second day into our spiced marinade; and on the third day, they hit the grill. It’s served with a traditional Peruvian uchucuta salsa made with Georgia-grown peanuts, huacatay, peppers, and queso fresco. On the side, we do collard greens cooked in a sofrito, which brings everything together and ties those Peruvian and Southern influences into one plate.” – Chef Arnaldo Castillo
Marlow’s Tavern & The Woodall
“For Marlow’s, we have a few staples that have been on the menu since inception. We’ve tweaked and upgraded them as time went on, but the dish itself hasn’t really changed. The one that stands out for me is the shrimp and crab nachos. When people think of nachos, they envision this pile of tortilla chips covered with cheese and toppings. This is far from that. It is all layered perfectly to make this rich, upscale version of what is normally a sloppy, uncomposed dish. I think that sums up what we do every day: make familiar favorites with an elevated twist. For The Woodall, I am torn between our pigs in a blanket and our Woodall burger. For me, this is what The Woodall is all about: an inviting upscale place that is fun and far from pretentious. Nothing says “welcome in” like a pig in a blanket or an over-the-top burger.” – Director of Culinary & Purchasing Ben Krawiecki
UP on the Roof
“On our current fall and winter menu, I’d say the Snake River Farms Wagyu New York Strip best represents what we do at UP on the Roof. It’s our take on a classic steak-and-potatoes dish. We hand-cut the steaks in-house and serve them with a 1792 Small Batch bourbon demi-glace, baked potato home fries tossed in roasted garlic oil with parmesan, and roasted broccolini. It’s bold, flavorful, and a great example of how we put our own spin on familiar favorites. As we transition into our spring and summer menu, we’ll keep that same steak-and-potatoes idea but change up the preparation—moving to an au poivre sauce instead of the bourbon demi-glace to keep the dish fresh and interesting with the seasons.” – Chef Travis Collum
STK
“I gotta say, I think the bone-in ribeye really represents STK Atlanta. It showcases premium beef with expert cooking technique, and the bold, indulgent style that guests come to us for. Paired with one of our signature sauces and classic sides, it’s the perfect example of what STK does best! Not your daddy’s steakhouse.” – Chef Robert Liberato
Vanzant’s Steak, Seafood, and Bar
“I think the dish that most represents Vanzant’s is our seasonal rotating scallops. Our current iteration is served with Sea Island Blue grits, red tobiko, and brown butter crumbs. It’s the perfect blend of elevated fine dining and southern tradition.” – General Manager Justin Studdard
