ATLANTA —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Unlike more traditional steakhouses with a clubby, masculine feel, the 165-seat Kevin Rathbun Steak strives through its design to make both men and women feel at home. In addition to the more stereotypical wood, candles and chandeliers help to create a warm glow that should be inviting to everyone, said Rathbun, who also operates the nearby restaurants Rathbun’s and The Krog Bar. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
A self-described meat-and-potatoes man from Kansas City, Mo., Rathbun said that in this most recent venture, which opened last May, he wanted “to create a place where he could serve great steak and spend a lot of time treating people like family in a relaxed and comfortable but stunning venue.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Rathbun and his wife, Melissa, and their partners, Cliff Bramble and Kirk Parks, purchased the former warehouse in December 2006 and set about renovating it immediately. Although Rathbun leases the spaces for Rathbun’s and Krog Bar, he said purchasing the third site for $2 million felt appropriate. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
The site is 25 feet from the proposed BeltLine, an economic development project intended to combine green spaces, trails, transit and new development along 22 miles of historic rail segments that encircle Atlanta. Investors have been snapping up the land around the BeltLine, which is expected to become a reality in five to 15 years, Rathbun said. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
“When I chose this off-the-beaten-path location for my first restaurant, people told me I was out of my mind,” he said. “But with the success of the first two, and the BeltLine coming, buying this building just felt right. Plus, if something unforeseen happens, we always have the building for collateral.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Largely brick on the outside, the 7,000-square-foot building still has graffiti on the exterior walls. When people walk inside, however, they are stunned by the transformation, Rathbun said. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
The building not only once stored cotton, it also later served as a Clorox factory and then The Black Box, a respected rehearsal hall for Atlanta’s musicians. At one point it burned, and when the Rathbun team purchased it, it had to be gutted, said Bramble, also the restaurant’s general manager. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
The partners hired veteran restaurant designer Bill Johnson of Atlanta’s Johnson Studio. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
With Rathbun’s ideas in mind, Johnson said the goal was to transform the space into a sleek neighborhood restaurant that would maintain the integrity of the industrial building but boast a modern, minimalist design. The building was a rough, industrial space that had started to crumble, Johnson said, but once the structural work was fixed though, the fun began. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
“I loved that rough, little bit edgy, very real and totally authentic character of the historic building,” Johnson said. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
To create a contemporary lodge with a speakeasy feel, the team softened the building’s industrial character with warm, polished touches. For example, along with exposed brick, wood tones can be found throughout the restaurant, including dark, hand-cut stacked walnut wood walls; newly aged wood flooring; and walnut-framed liquor displays. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Because the team didn’t want traditional wood paneling, they hired Vic Cochoff of Georgia Cabinet and Supply to manually stack the black walnut on the wall, Rathbun said. The wood floors have a worn look, so they appear as if they have been there for as many years as the building, Bramble said. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Johnson chose wide, heavy Italian black-leather chairs and booths accented with chrome for contrast and to add a contemporary feel. At first, however, Rathbun resisted. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
“I didn’t think chrome would work,” he said. “But Bill convinced me, and he was right, because the contrast of the light and the flickering of the candles makes the room rich.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Bramble added that given the room’s darkness, the chrome on the chairs gives the room some “bling.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
The dining room also boasts the building’s original iron columns as well as a custom 20-foot brushed aluminum chandelier made by Chris Puelmann. Overhead halogen spotlights also help to enhance the candlelit ambience. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
A bleached-walnut bar features a floor-to-ceiling wine wall, vintage train scrolls and a projection-lit display with amber and abstract painting. Johnson designed the bar like a piece of furniture to sit in the space. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
“The art glass panels are translucent and are a separation but not a barrier between the bar and the dining room,” he said. “The bar is meant to be an object in this big space and is nice to look at from either side.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Because Rathbun is a widely respected chef in Atlanta, Johnson made the kitchen central to the dining room. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
“It is a beacon of light in the restaurant, with a long horizontal opening into the kitchen that is visible from everywhere in the restaurant,” he said. “It was really important to bring Kevin’s kitchen to the guests.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Dominating the kitchen are two stand-alone 1,800-degree infrared broilers and The Big Green Egg, a kiln-fired ceramic cooker that can smoke, roast and grill meats at lower temperatures. The menu features dry-aged Prime steaks, side dishes, and housemade breads and desserts. The check average is $85. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
An enclosed glass cellar showcases Rathbun’s cookbook library, including a selection of over 1,000 cookbooks. Nearby are large comfortable teak couches and chairs seating 20. The patio dining area seats 45, and the wine cellar offers a private-dining space for up to 35 people. A large upstairs area is yet to be developed, Rathbun said. The venue serves about 1,500 dinner guests weekly. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
While his two other locations are within a stone’s throw, Rathbun said that he doesn’t feel like they compete with each other. Rathbun’s features an eclectic menu, while The Krog Bar serves Mediterranean cuisine. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
“There’s a certain crowd that love steakhouses, so they come for that,” he said. “When opening the steakhouse, we simply went from 1,500 covers in a week to 3,000, plus another 600 or so at The Krog Bar.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Rathbun said all of the restaurants enjoy ample, secure and off-the-street parking—a big draw in Atlanta, where everyone drives everywhere. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
Before opening his first restaurant, Rathbun’s, in 2004, Rathbun honed his skills working with such celebrity chefs and restaurateurs as Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karatassos. He and his brother Kent Rathbun, also a chef, recently won the Food Network’s Iron Chef competition against Bobby Flay. —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
“We’ve done a lot of other stuff, but when you go into a battle like that, with a million people watching, it is a good coup,” Kevin Rathbun said. “I hear it 20 times a night now from my guests. That feels really good.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
He said Atlanta is not feeling the pains of the economy, but, nonetheless, “we will keep our overhead low and wait until the macro-environment improves before our next venture.” —Kevin Rathbun Steak, housed in a former cotton warehouse from the 1890s in the Inman Park neighborhood here, is not “your dad’s steakhouse,” according to the chef-owner whose name graces the restaurant.
