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Rathbuns
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Rathbun's Interior
Events
1 January, 2009
Rathbun's interactive cooking classes for 2009 will be available online on October 1st, 2008. If you would like to be one ... Read more
30 August, 2008
Rathbun's will be one of the restaurant in the annual Corks and Forks wine event that will be held in Grant park on August 3... Read more
Restaurant Information
| Hours: | Open Daily at 5:30 pm and Closed on Sunday |
| Country: | United States |
| Address: | 112 Krog Street |
| City: | Atlanta |
| Zip Code: | 30307 |
| Telephone: | 404.524.8280 |
| Website: | www.rathbunsrestaurant.com |
| Publicist: | In House |
| Publicist Number: | 404.524.8280 |
| Chef's Bio: | Kevin gets his motivation from where he came from and with his newest restaurant KEVIN RATHBUN STEAK, he pays homage to the big league steakhouses. With the opening of KEVIN RATHBUN STEAK, he continues to bring his savvy Kansas City hospitality and his love of entertaining to the Atlanta area. Kansas City has been widely known for its large stockyards. It has the reputation as being the home of BBQ and one of the most widely known jazz birthplaces. Its history includes stockyards being constructed as early as 1871 as well as introducing many of the jazz greats to America and beyond. This, in part, has made Kansas City an icon. For Kevin, growing up in Kansas City brings back great memories. As a child, Kevin was raised in a household that was filled with hospitality. His mother, relocating from rural Missouri, moved to Kansas City and started her career in restaurants. She played an inherent role in his career. And for 35 years she built her knowledge of restaurant hospitality into operating fine restaurants in and around Kansas City. His father, a 20-year jazz musician, also played the role of entertaining patrons during the night. With this attention to making guests happy, there is no wonder Kevin followed in their footsteps. |
Restaurant Description
| Description: | Named as one of Esquire Magazines “Best New Restaurants”, Travel & Leisure’s, “Best New American Restaurant”, Rated Three Stars by Mobil Travel Guide, and Chosen as Zagat’s “Second Most Popular Restaurant in Atlanta,” Chef Kevin Rathbun’s eponymous Atlanta restaurant has surpassed even his own expectations. Rathbun’s acclaimed menu continues to be the talk of Atlanta. “Opening in Inman park was the best thing for me and Atlanta has given me a warm welcome. I am proud to be a part of the Atlanta dining scene”, says Kevin Rathbun. Rathbun's has continued to be highly recognized by local and national press for its innovative cuisine and service. Rathbun's has been recognized by national magazines like Gourmet, Bon Appetit, Oprah Magazine, Esquire, Travel & Leisure, National Geographic Traveler, The Wall Street Journal, Southern Living, Veranda, SKY Magazine, USA Today as well as every major local Atlanta magazine in the city. Awards include Restaurant of the Year by Atlanta Magazine, Best New American Restaurant by Travel & Leisure Magazine, Best New Restaurant in Creative Loafing, Best New Restaurant by Jezebel Magazine, Best New Restaurant by Atlanta Magazine, a "Hot 50 Restaurant" by Bon Appetit Magazine, A Top 10 Restaurant in Georgia by Georgia Trend Magazine, A Top 10 Restaurant in Atlanta by Atlanta Journal Constitution, Best Restaurant by Creative Loafing, and has now been rated by Zagat Survey as the Second Most Popular Restaurant in Atlanta. Most recently, Rathbun's was awarded a Three Star Rating by Mobil Travel Guide. |
Blog
2 comments
To Atlantans, patio dining is an essential part of a restaurant. Not just because it it comfortable to dine alfresco, but ... Read more
Restaurant Menu
| Restaurant Menu: | SMALL PLATES Yaya’s Eggplant Steak Fries Confectioners Sugar Hot Smoked Salmon Tostadas, Habanero Sambal Tossed Crispy Calamari, Pea Shoots Mediterranean Mussels, Smoked Garlic Foccaccia, Garlic Chive Brodo Asparagus-Ricotta Ravioli’s , Pearl Onions, Mojito Butter Chicken Livers A La Plancha Grape Molasses Roasted Bone Marrow, Fleur de sel , Buttered Brioche & Radicchio Marmalade Thai Rare Beef & Red Onion Salad, Cilantro Monkfish Picatta, Lemon Butter Italian Parsley Kurabuto Pork Belly Soft Tacos, Orange Hoisin Pan Fried Kefalotiri Cheese, E.V.O.O. & Lemon Georgia Shrimp and Okra Stew, Sweet Basil Garlic Snails, Trofie Pasta, Preserved Lemon Jonah Crab Tart, Creole Mustard , Sweet Pepper Ketchup Lamb Scaloppine , Pancetta, Goat Gouda Chicken Tenderloins, Crisp Tofu, Panang Curry RAW PLATES Ahi Tuna “Crudo” , Citrus, Serranos & Cold Pressed Olive Oil Endive Orange Salad, Goat Cheese, Almonds Hamachi Tartare, Korean Chile Mayo , Spicy Cucumber Sheep’s Milk Ricotta, Red Flame Grapes, Toasted Almond Foccacia Thin & Raw Beef Sirloin Smoked Salt, Truffle Mustard Aioli Shaved Zucchini, Parmesan Salad E.V.O.O. Krog Street Mozzarella, Sun Dried Tomatoes, Cured Black Olive Vinaigrette Greek Wedge, Cucumbers, Sweet Peppers, Feta Cheese & Toasted Oregano Vinaigrette Romaine Heart Salad with Gruyre Cheese SOUP BOWLS Mock Turtle Soup with Dry Sack Sherry Tomato-Tortilla Soup, Queso Cotija Soups 1-1-1 BIG PLATES Sea Scallop Benedict on Country Ham Grits Asparagus & Spiced Hollandaise Fennel Seared Salmon, Tzatziki , Feta Orzo, Roasted Beets Crispy Duck Breast with Thai Risotto, Green Curry Essence Double Bone Pork Chop, Horseradish Butter, Roasted Zucchini, Oven Dried Grape Tomatoes Vidalia Onion Risotto, Grana Padana , 5 Year Aged Balsamic Tarragon Roasted Chicken Lemon & Creamy Mashed Potatoes Seared Ahi Tuna “Rare”, Soy-Sesame Sauce , Chinese Eggplant Carolina Mountain Red Trout with Stir Fry Sugar Snaps, Ponzu Hollandaise Braised Brisket in Smoked Tomato Jus, Fried Green Tomatoes Rosemary Basted Beef Flat Iron Steak, Heart of Palm, Arugula & Lemon Oil Braised Beef Short Rib, Fava Beans, Citrus Chimichurri Pan Roasted Halibut, Fennel Fondue, Artichoke Frites SECOND MORTGAGE PLATES Maine Lobster & Roasted Green Chile Soft Taco, Cascabel Cream, Pico de Gallo 14 oz. Veal Chop Sweet Corn & Gouda Cheese Fondue Center Cut 10 oz Beef Filet Brown Butter Jus 20 oz Bone In Ribeye Warm Point Reyes Blue Cheese Vinaigrette Australian Lamb Chops, Aged Balsamic , Iron Skillet Wild Mushrooms SIDE PLATES Vermont Sweet Butter Mashed Potatoes Brown Butter Cauliflower Mash Sesame Stir Fry Sugar Snaps Charred Corn & Gouda Cheese Fried Green Tomatoes Roasted Zucchini, Horseradish Hand Cut French Fries with Blue Cheese Fondue Garlic Spinach, E.V.O.O. Toasted Orzo, Feta |
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