Clark's Steakhouse Opens in Buckhead on April 23, 2026
Clark’s Steakhouse is thrilled to open its doors and welcome guests on Thursday, April 23, 2026. Nestled on the ground floor of the 2827 Peachtree building in Buckhead, Clark’s marries the elegance of a classic New York steakhouse with the inviting spirit of the American South. This blend of influences is evident in every detail, from the open hardwood-fire kitchen and racetrack-style bar to the Southern-inspired sides and decadent desserts that pay homage to owner Rich Clark’s heritage.
Rich Clark, known for his three C&S Seafood and Oyster Bar locations spanning across metro Atlanta, has long envisioned opening a steakhouse of his own. “A steakhouse has always been in the back of my mind,” says Clark. “I never wanted to force it; I was waiting for the right space and the right moment to do it justice. When this opportunity came along, it just clicked and felt like the natural next step. This has been a passion project through and through, and finally bringing it to life has been incredibly rewarding.”
The 6,000-square-foot restaurant features 170 seats, including an intimate 18-seat private dining space called The Policy Room - an elegant setting designed to transition seamlessly from corporate lunches to celebratory dinners. A 30-seat racetrack bar anchors the dining room, fitted with walnut finishes and lined with burgundy velvet barstools.
Drawing inspiration from New York and Charleston, Clark brought his vision of a space that feels both timeless and distinctly Southern to life with the support of Z-Space Design. The moody interiors exude understated luxury, combining rich wood millwork, custom terrazzo flooring and Scalamandré velvet accents. The layered textures, paired with softly dimmed lighting, create a warm, intimate atmosphere that encourages a leisurely dining experience. To add a sense of place, the restaurant’s art pays homage to Atlanta’s legacy, featuring framed portraits of influential local figures like Ted Turner, John Portman, Dr. Martin Luther King Jr., and Andrew Young. Each design element reflects Clark’s dedication to hospitality, craftsmanship and dining experiences that linger long after the last course.
The Southern touches continue into the kitchen, led by Executive Chef Zan Malik. Drawing on decades of culinary experience, Malik and Clark worked together to develop a culinary experience centered around live fire. The menu showcases a range of Meat by Linz prime steak cuts, from wet and dry-aged to Japanese and local Wagyu, alongside Clark’s Speciality: 22 oz. wet-aged LHA reserve prime lollipop ribeye. Venison Chop, Duck Breast, and the Meat and Cheese Boards’ Quail Sausage are also available for diners who prefer wild game. In keeping with Clark’s restaurant legacy, seafood plays a prominent role. Dishes such as Salmon Wellington and Wood-Grilled Branzino complement the steakhouse’s core selections, as shareable sides like Savory Whipped Sweet Potato, Pommes Anna, and Mile High Fries round out the experience. Dessert brings a nostalgic finish, highlighted by a Coca-Cola German Chocolate Cake inspired by Clark’s grandmother’s recipe.
The wine program is rooted in a deep respect for tradition, craftsmanship, and the precision of the winemaking process. Crafted by Alexa Roberston, Certified Sommelier, CSW and Director of Operations and Beverage, Clark’s wine list captures some of the purest expressions of place, with each bottle offering a moment grounded in its origin. It's shaped by years spent walking vineyards and sharing tables in some of the world’s most storied regions, including Bordeaux, Burgundy, Rhône, Napa, and the hillsides of Italy.
Featuring 550 selections, Robertson designed the robust list with a strong emphasis on bold, expressive wines that pair seamlessly with their prime and dry-aged steaks from the wood-fired grill. Italian varietals are a particular favorite, known for their compatibility with red meat, while Bordeaux plays a central role in the program, as they offer one of the most expansive selections in Atlanta. The steakhouse’s cellar also houses a broad selection from Burgundy and the Loire Valley, chosen for their higher-acid styles that effortlessly complement the seafood selection. The list is rounded out with a well-curated Champagne and sparkling program that offers a range of styles and price points, ideal for celebrating special occasions or simply starting the meal on a lighter note.
“When I first began working for Rich, one of the things I most admired was his wine list,” said Alexa Robertson. “When we opened C&S Seafood and Oyster Bar in Sandy Springs, I saw an opportunity to elevate and expand our collection. As I’ve grown into managing the wine programs across all three locations and earned my Certified Sommelier certification, my passion for wine has only deepened. Building the wine list for this steakhouse has been especially fulfilling. It’s shaped by travel and research, bringing together timeless classics alongside new, exciting selections for our wine-loving guests.”
The cocktail program complements the wine program with a focused selection of signature and seasonal drinks. Guests can sip on house martinis such as the Clark’s Martini and the Haute Cosmo or enjoy an elevated Old Fashioned like the Aztec Ember, crafted with Don Fulano Añejo Tequila, Mezcal Rinse, Agave Nectar, Mole & Orange Bitters. Seasonal cocktails will rotate throughout the year, with current highlights including the Sauna Culture made with Breckenridge Aquavit, Mixed Berry Cordial, St. Germain, Chambord, Lemon, and Pine Soda. Non-alcoholic mocktails are also available for spirit-free diners.
“We really took our time with this, traveling to places like Texas, New York, Charleston, and London, seeing what resonated and what didn’t. It was important to me that we got it right, not just in the kitchen but in the entire atmosphere. At the end of the day, we wanted to build a steakhouse that feels elevated and transportive, like you’ve stepped out of Atlanta for the night. I’m excited for people to come in and experience it for themselves.” - Rich Clark
Clark’s Steakhouse will be open for dinner Monday through Friday from 3:00 PM to 10:00 PM, Saturday from 4:00 PM to 10:00 PM, and Sunday from 4:00 PM to 9:00 PM. The steakhouse will offer lunch service Monday through Friday from 11:30 AM to 3:00 PM beginning May 4th. For menus, reservations and updates, visit clarkssteak.com.
Editor’s note: This article was posted on April 22, 2026. Please be aware that pricing, hours of operation, availability of specials and menu items may change over time. For the most up-to-date information, please refer directly to the restaurants mentioned above.