Show the ocean who’s boss by gulping down large quantities of its delicious denizens. With today’s Groupon, $10 gets you $25 worth of seafood and spirits at Steamhouse Lounge, the popular Midtown seafood restaurant owned by Nightcap Food & Spirits, the group that brought you Vickery’s, Fontaine’s, Gene's Haufbrau, and Highland Tap.
Midtown Atlanta has plenty of gay bar options, but Burkhart’s Pub remains a popular spot due to its weekend-only drag shows, which kick off to capacity crowds at 11 p.m. If you’re hoping to catch the show yourself – or simply want to enjoy the tiny dance floor – plan on arriving early, lest you be left out in the cold. Smoking is allowed in certain parts of the bar, and with cheap drinks and a friendly crowd nearly every night of the week, Burkhart’s remains a low-key spot for the city’s gay population to come together. Waits at the bar can be lengthy during peak hours, but with a neon-lit second level and plenty of nooks for hiding away in, there’s always at least a little room to maneuver.
There’s nothing political about a steak, even if it comes from a steakhouse run by the children of DeKalb County’s former tax commissioner and county commissioner. John-Thomas and Christopher Scott, owners of Parker’s on Ponce, envisioned their space as a cozy meeting place for everyone in the neighborhood. Mullioned windows surround their dining room, where servers deliver the restaurant’s signature dish, the 16-ounce kansas city strip, amid two stone-faced fireplaces and twinkling tabletop candles. So perfectly prepared is this steak—along with the 16-ounce rib eye, 10-ounce filet, and a 32-ounce porterhouse—that the eatery garnered a Diner’s Choice nod for best steaks on OpenTable.com. Southern-style classics receive upscale twists as evidenced by the Carolina trout, which comes adorned with a citrus beurre blanc and white-cheddar grits, as well as bone-in pork chops and salmon served with a salsa of pomegranate and barbecued mango. To accompany the rich fare, the Scotts and their staff have curated a lengthy wine selection, which ranges from Italian pinot grigio to a merlot squeezed from moon rocks. They are skilled in recommending craft and large-format beers from around the globe or one of 12 signature cocktails created with top-shelf liquors.
Fine Mexican Food at a whole other level! Walk in the door and you're greeted by freindly hellos and the tantalizing aroma of mesquite grilled fajitas. Freshness is the key - salsa made fresh every day, hand picked avacados used to create fresh guacamole throughout the day. And every dish is made to order just for you.
Featuring an outdoor patio and lodgelike interior, Saskatoon is a specialty chophouse that tames the wild outdoors, serving both exotic wild game and traditional entrees with a Northwestern flair. Following the rustic ritual, the Buckhead location's menu begins meals with appetizers such as the wild-game sausage sampler (different sampling of meats each week, $10), wild-boar flatbread ($9), and Northwestern steamers (fresh clams and mussels, $11). Venture further into the culinary mountains with entrees such as buffalo flank steak (served with caramelized onions and house honey-barbecue sauce, $23) and a full rack of lamb with zinfandel demi-glace ($32), or swim up a clear, cool flavor stream by opting for a rainbow trout, served sizzling in the pan ($19). Don't neglect your inner oenophile—Saskatoon has a wine list large enough to tickle any entree's fancy. A glass of Sea Ridge syrah ($6.50) or a Sterling sauvignon blanc ($6.50) will complement savory sustenance, and a sweet glass of Hungarian tokaji (dessert wine, $12) can put a delicious cap on your night's sleepy head.
Beginning with locally sourced ingredients whenever possible, Executive Chef Jason Shelley and his team forge an eclectic menu of surf ‘n’ turf that puts a modern spin on traditional American supper clubs. At Ocean Prime, he manages to refine established dishes by incorporating refined ingredients, including black truffles and lobster. These upscale touches are present throughout the selection of USDA prime steaks, which the chefs dust with housemade seasoning and roast to order inside a 1,200-degree broiler. Even with six cuts of steak to choose from, "seafood is the main draw," according to Gayot. The daily selections of wild and naturally harvested seafood can include everything from ginger-tinged salmon to blackened snapper. To accompany these hearty entrees, handcrafted cocktails are joined by a similarly refined wine list, which earned Wine Spectator's Award of Excellence and features more than 50 selections by the glass. With its black banquettes, simple wooden chairs, and tables draped with white linens, Ocean Prime honors its supper-club roots. However, the dining area is thoroughly modern. Large circular mirrors adorn the earth-toned walls and the stout, cylindrical lamps hang from the ceiling and light the majority of the room. Mobile-like collections of glass orbs dangle above some of the booths, catching the rays of light and casting a glow throughout the room.