Time Out says
The main event at this expansive restaurant located inside a former Clorox warehouse is undoubtedly its variety of dry-aged rib-eyes, filets and strip steaks served with traditional sides such as creamed spinach and onion rings. But chef/owner Kevin Rathbun also peppers his menu with wackier creations seldom seen inside the walls of a steakhouse: creamy-crispy eggplant fries, ahi tuna poke with soy syrup and sriracha-glazed grilled bacon. Homey desserts—for diners who still have room for them—include banana pudding baked Alaska and chocolate bread pudding with Nutella ice cream.
One of the top Steakhouses in the Country by Details Magazine
Best Steakhouse in Atlanta by Creative Loafing
One of the Top Ten Steakhouses in the U.S. by Gayot online