Press

Clark’s portrays itself as the platonic ideal of an old-school steakhouse — a risky gambit that leaves very little room for error. Diners know what to expect: the steak will be absolutely fabulous and the service will be impeccable. Anything else would be a disappointment. Despite setting such a high bar for itself, Clark’s almost entirely delivers on its self-imposed mandate. (4 out of 5 stars)

There seems to be a never-ending bumper crop of high-end steakhouses popping up in Buckhead, but when veteran restaurateur Rich Clark took on the task, he and his team pledged to do it the only way they knew how, their own way. 

For Clark, the opening represents more than just another concept. It’s the culmination of years of intention. “We really took our time on 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.”

Buckhead is full of great dining experiences. Clark’s Steakhouse promises to blend southern charm and meticulously crafted food and beverages with the essence of the classic New York steakhouse. Rich Clark is pulling no punches with his new venture. He promises, “Whatever you get there, it’s going to be perfect.”

“It’s going to be a fun, lively atmosphere, but it is going to be a little bit refined,” he [Rich Clark] said. The 6,000 square foot eatery will feature wood floors, walls and ceilings, heavy-duty millwork, terrazzo, velvet, and a racetrack bar in the center of the space. In the dining room, Clark plans to add pictures, paintings and maps of everything “unique to Atlanta.”

Clark’s is the proud recipient of our 2026 Best of Award of Excellence. Wine Spectator has been championing excellence in restaurant wine lists for more than 40 years, because our readers don’t just love wine — they love enjoying wine with food. Our Restaurant Award winners represent the best places in the world to do just that.

Clark’s Steakhouse serves Southern fare rooted in French technique, Texas-inspired fire, and Buckhead polish. But what stands out most isn’t what’s on the grill — it’s what’s in the glass. Wine, in fact, is the backbone of the experience.

“A steakhouse has always been in the back of my mind,” Clark said. “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.”

For the past 18 years, Rich Clark has focused on seafood, creating three C&S Oyster Bar locations around Atlanta. He describes himself as a “Southern classic guy” interested in fine dining with an energetic flair. Come Fall, he’ll launch a new Buckhead steak concept. Called Clark’s Steakhouse, it will reside on the ground floor of the building next to Fellini’s on Peachtree Road. Clark says he drew inspiration for the restaurant from steakhouses in New York and Charleston.

Clark’s Steakhouse aims to create an atmosphere of comfort and liveliness, combining romance with intimacy. The result is a warm and inviting space where guests can enjoy a truly memorable dining experience.