Crisped Appalachian Oysters, Cippollini Butter, Osetra Caviar, and Achiote Johnny Cake with Blanc de Blancs, Pierre Peters, Les Mesnil-Sur-Oger, Champagne NV
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Crisped Appalachian Oysters, Cippollini Butter, Osetra Caviar, and Achiote Johnny Cake with Blanc de Blancs, Pierre Peters, Les Mesnil-Sur-Oger, Champagne NV
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Crisped Appalachian Oysters, Cippollini Butter, Osetra Caviar, and Achiote Johnny Cake with Blanc de Blancs, Pierre Peters, Les Mesnil-Sur-Oger, Champagne NV
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Pan-seared Georges Bank Sea Scallops, Country Ham Grits, Fennel-Egg Emulsion, and Local Radish Basil Salad with Chardonnay, Hollywood and Wine “2480,” Napa Valley 2010
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Pan-seared Georges Bank Sea Scallops, Country Ham Grits, Fennel-Egg Emulsion, and Local Radish Basil Salad with Chardonnay, Hollywood and Wine “2480,” Napa Valley 2010
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Pan-seared Georges Bank Sea Scallops, Country Ham Grits, Fennel-Egg Emulsion, and Local Radish Basil Salad with Chardonnay, Hollywood and Wine “2480,” Napa Valley 2010
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Chicken Heart Risotto, Wild Mushrooms, Brussels Sprout Leaves, and Grana Padano with Zinfandel, Orin Swift 'Saldo', California 2009
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Chicken Heart Risotto, Wild Mushrooms, Brussels Sprout Leaves, and Grana Padano with Zinfandel, Orin Swift 'Saldo', California 2009
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Chicken Heart Risotto, Wild Mushrooms, Brussels Sprout Leaves, and Grana Padano with Zinfandel, Orin Swift 'Saldo', California 2009
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Sage-seared Lamb Ribeye, Slow Braised Lamb Osso Bucco, Creamed Celery Root, Roasted Root Vegetables, and Bordeaux Jus with Pauillac, Chateau Grand-Puy-Lacoste, Grand Cru Classe, France 2006
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Sage-seared Lamb Ribeye, Slow Braised Lamb Osso Bucco, Creamed Celery Root, Roasted Root Vegetables, and Bordeaux Jus with Pauillac, Chateau Grand-Puy-Lacoste, Grand Cru Classe, France 2006
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Sage-seared Lamb Ribeye, Slow Braised Lamb Osso Bucco, Creamed Celery Root, Roasted Root Vegetables, and Bordeaux Jus with Pauillac, Chateau Grand-Puy-Lacoste, Grand Cru Classe, France 2006
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Sage-seared Lamb Ribeye, Slow Braised Lamb Osso Bucco, Creamed Celery Root, Roasted Root Vegetables, and Bordeaux Jus with Pauillac, Chateau Grand-Puy-Lacoste, Grand Cru Classe, France 2006
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Sage-seared Lamb Ribeye, Slow Braised Lamb Osso Bucco, Creamed Celery Root, Roasted Root Vegetables, and Bordeaux Jus with Pauillac, Chateau Grand-Puy-Lacoste, Grand Cru Classe, France 2006
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Chef Kevin Rathbun of Kevin Rathbun Steak - Atlanta, GA
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Sommelier Joon Lim of Kevin Rathbun Steak - Atlanta, GA
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Kevin Rathbun Steak - Atlanta, GA
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Kevin Rathbun Steak - Atlanta, GA
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Kevin Rathbun Steak - Atlanta, GA
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Kevin Rathbun Steak - Atlanta, GA
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Chef Kevin Rathbun and Sommelier Joon Lim of Kevin Rathbun Steak - Atlanta, GA
Photo: Antoinette Bruno | January 2012
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