Kevin Rathbun Steak

After thirty years in the restaurant business working and learning from others, in 2004, Kevin Rathbun opened his namesake restaurant, Rathbun's, then Krog Bar (2005), and then Kevin Rathbun Steak (2007). And today, Kevin continues to be a pivotal and driving force in the local and national restaurant scene. At Rathbun's, Kevin incorporated his take on Modern American Cuisine with a menu that...

Where to Sit: Bypass the overcrowded bar. The secluded patio tables overlooking the Beltline are a picturesque and romantic spot to have an after-dinner cocktail.

Save Money: Want the steak without the price? Rathbun's hamburger is 8oz of ground-to-order rib eye, at a fraction of the price.

Finding a 100-year-old Lea & Perrins Steak Sauce bottle, authenticated by the raised letters and the JDS on the bottom, referencing its first U.S. importer, John Duncan, was just one of the lucky strokes that preceded the opening of Kevin Rathbun Steak. Revived and renovated, the early twentieth-century building retains its old touches, such as its textured brick walls. Sourced from Chicago's...

Brick walls: check. Barrel-chested chef who likes his own cooking: check. Steaks as big as your head: check and mate. No vegans (or even modest eaters) need apply to eat here at Kevin Rathbun’s latest installation. Massive steaks and re-interpreted sides (creamed spinach, cauliflower gratin) will take you back to the Sinatra years faster than you can say “Fly Me to the Moon.”

In Short
Steeped in history, the sweeping dining room takes its cues from its surroundings. An intricate stacked-wood wall echoes railroad ties (the Beltline railway runs past the...

Sean: "I’m a steak guy, so these are my go-to places for a great cut of meat. Both Rathbun's and McKendrick's deliver on atmosphere, service and flavor."