Meggan Talley

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 … Read more

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 … Read more

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. 

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.

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 … Read more

“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.”