The Buckhead steakhouse trend contain delicious fashion. New Atlanta restaurant Clark’s Steakhouse officially opens its doors today, Thursday, April 23, 2026.
The eatery is welcoming guests to its prime location on the ground floor of the 2827 Peachtree building in Atlanta’s Buckhead neighborhood (specifically the Garden Hills area, near Fellini’s).
Clark’s Steakhouse Opens Its Doors in Buckhead
The new steakhouse seamlessly marries the sophisticated grandeur of a classic New York steakhouse with the warm, inviting spirit of the American South—a fusion evident in its design, menu, and overall hospitality.
Owner Rich Clark, the force behind the popular C&S Seafood and Oyster Bar restaurants across metro Atlanta, has long dreamed of launching his own steakhouse. “A steakhouse has always been in the back of my mind,” Clark shared. “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 space offers 170 seats, including an intimate 18-seat private dining room known as The Policy Room.
This elegant venue is designed to transition effortlessly from business lunches to celebratory dinners. Anchoring the main dining area is a striking 30-seat racetrack-style bar featuring rich walnut finishes and plush burgundy velvet barstools.
Design firm Z-Space helped Clark realize his vision, drawing inspiration from New York and Charleston. The moody interiors radiate understated luxury through rich wood millwork, custom terrazzo flooring, and Scalamandré velvet accents.
Layered textures and softly dimmed lighting foster a warm, intimate atmosphere perfect for lingering over a meal
To ground the space in its Atlanta roots, the art collection includes framed portraits of influential local figures such as Ted Turner, John Portman, Dr. Martin Luther King Jr., and Andrew Young.
In the kitchen, Executive Chef Zan Malik leads a team focused on live-fire cooking.
What’s on the Menu at Clark’s Steakhouse?
The menu highlights premium Meat by Linz prime steak cuts—including wet- and dry-aged options, Japanese and local Wagyu—alongside Clark’s signature 22 oz. wet-aged LHA reserve prime lollipop ribeye.
For those seeking wild game, offerings include Venison Chop, Duck Breast, and Quail Sausage from the Meat and Cheese Boards. True to Clark’s seafood heritage, the menu also features standout dishes like Salmon Wellington and Wood-Grilled Branzino.
Shareable Southern-inspired sides such as Savory Whipped Sweet Potato, Pommes Anna, and Mile High Fries complete the savory selections, while desserts deliver a nostalgic close, headlined by a Coca-Cola German Chocolate Cake inspired by Clark’s grandmother’s recipe.
The beverage program stands out as a particular strength.
Certified Sommelier and Director of Operations and Beverage Alexa Robertson curated a robust 550-selection wine list emphasizing terroir-driven wines from iconic regions including Bordeaux, Burgundy, Rhône, Napa, and Italy.
Bordeaux forms a centerpiece, offering one of Atlanta’s most expansive selections, while higher-acid wines from Burgundy and the Loire Valley pair beautifully with seafood.
Italian varietals shine with red meats, and a thoughtfully chosen Champagne and sparkling program suits celebrations or lighter starts to the meal.
“When I first began working for Rich, one of the things I most admired was his wine list,” Robertson said. “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.”
What’s To Drink at Clark’s Steakhouse?
Complementing the wine is a focused cocktail program featuring signature and seasonal creations.
Standouts include the Clark’s Martini, Haute Cosmo, and the Aztec Ember Old Fashioned (made with Don Fulano Añejo Tequila, Mezcal Rinse, Agave Nectar, Mole & Orange Bitters).
Current seasonal options like the Sauna Culture (Breckenridge Aquavit, Mixed Berry Cordial, St. Germain, Chambord, Lemon, and Pine Soda) rotate throughout the year, with non-alcoholic mocktails available as well.
Clark emphasized the care taken in every detail: “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.”
Clark’s Steakhouse will serve dinner Monday through Friday from 3:00 PM to 10:00 PM, Saturday from 4:00 PM to 10:00 PM, and Sunday from 4:00 PM to 9:00 PM. Lunch service begins Monday, May 4, and will run Monday through Friday from 11:30 AM to 3:00 PM.
For menus, reservations, and the latest updates, visit www.clarkssteak.com.
Final Word
This long-awaited addition promises to elevate Atlanta’s steakhouse scene with its thoughtful blend of prime cuts, Southern soul, and world-class wines in a setting designed for memorable evenings.
