Steak & Grace to Open March 14 in Dunwoody Village
Longtime Atlanta restaurateur Barry Mills (FLIP Burger Boutique, HD1, Big B’s Fish Joint) is pleased to announce his latest restaurant Steak & Grace will open on Friday, March 14, at 1317 Dunwoody Village Pkwy in Dunwoody Village. Steak & Grace is flipping the script on the traditional steakhouse experience by offering premium cuts of meat, seafood and pasta with superior service and laid-back comfort. Guests can expect exceptional quality but in a more approachable atmosphere.
“Our goal is for guests to experience elements of fine dining while still feeling relaxed,” says Mills. “Above all, Steak & Grace is a neighborhood gathering place. We want diners to feel both welcome and confident that they can get a high-quality meal plus a more diverse selection of dishes than what is generally found at a traditional steakhouse.”
Executive chef Conor O’Reilly, formerly with Fifth Group Restaurants, helms the kitchen and favors composed plates over the a la carte approach to protein and side dishes presented at many steakhouses. His menus offer an upscale dining experience with diversity (including various gluten-free, keto and dairy-free options) and a focus on seasonal, high-quality ingredients and refined flavor combinations.
The dinner menu boasts such starters and salads as:
Cold water mussels: Spanish chorizo, ancho, white wine herb butter and toasted bread
Beef tartare: Dijon vinaigrette, cornichon, bell pepper, yolk emulsion and grilled sourdough
Roasted squash soup: fermented curry and apple cream
Butter lettuces: mandarin oranges, shaved carrot, radish and green goddess
Entrée selections include:
Bolognese: pappardelle, veal, beef, Italian sausage, San Marzano tomato and Grana Padano
Dry-aged steak burger: dry-aged round top, white American cheese, caramelized onions and pickles
Hanger steak & frites: pecorino herb fries
Faroe Island salmon: prepared Hong Kong-style with baby bok choy and winter citrus
Braised beef short rib: Korean-style glaze, celery root, grilled scallion and sesame crunch
Filet: buttered leek, roasted mushrooms and demi-glace
Wagyu New York strip: Yukon gold potato puree, broccolini and bearnaise
Berkshire pork chop: roasted parsnip puree and red wine poached pear
Pasture-raised chicken breast: skillet-roasted new potato, broccolini and lemon pan jus
For a sweet finale, guests have the choice of a Meyer lemon tart with toasted marshmallow and mint or an éclair with pastry cream, dark chocolate ganache and Marcona almond.
A well-curated wine list offering several by-the-glass options complements the menu, along with classic cocktails and craft beers. Mills emphasizes that Steak & Grace will break the notion that steakhouses must offer intimidating tomes of unaffordable wine options.
The restaurant’s design scheme features an open floor plan allowing for a more social and casual atmosphere. Rather than the traditional dim lighting and moody color palette that often adorn steakhouse environs, Mills has opted for lighter hues, lots of windows, whimsical touches and a large patio with an outdoor fireplace. Guests can expect upbeat music and a relaxed ambiance throughout the 3,500-square-foot space.
“We are excited to bring a restaurant with broad appeal to Dunwoody,” says Mills. “We invite guests to come for a quality meal and a warm, welcoming vibe but leave the coat and tie at home.”
Steak & Grace is located at 1317 Dunwoody Village Pkwy, Suite 101 in Atlanta. The restaurant serves dinner from 4-9 p.m. Wednesday through Thursday and 4-10 p.m. Friday through Saturday. Brunch and lunch services will be added in the near future. For more information, visit steakandgrace.com, follow the restaurant on Facebook and Instagram or make a reservation on OpenTable.