Buckhead’s appetite for steak is nowhere near tapped out, at least if Rich Clark has anything to say about it. The restaurateur behind C&S Seafood and Oyster Bar is moving forward with Clark’s Steakhouse, an old-school, roughly 6,000-square-foot temple to red meat planned for the Garden Hills stretch of Peachtree Road. The concept leans into New York-style chophouse theatrics, with a racetrack bar, dry-aged prime steaks and a hefty wine list, then layers on Southern sides and desserts drawn from Clark’s own family recipes.
According to the Atlanta Business Chronicle, Clark’s is set to take over the ground-floor restaurant space at 2827 Peachtree Road. Early previews and renderings from last year show a footprint of about 6,000 square feet for the dining room and bar, multiple wine rooms and a private “Policy Room” for events. Designers CNNA and Z-Space are on the build-out, which, as local site Buckhead noted, aims squarely for that classic steakhouse feel.
Menu and the vibe
The menu is built around dry-aged prime and wagyu steaks cooked over hardwood and finished with mesquite, with seafood still represented for Clark’s existing fans. Expect Southern signatures in the mix, including she-crab soup and a savory sweet potato casserole that sounds more Sunday supper than corporate steakhouse.
The drinks side is meant to be just as serious. Earlier coverage cites an 800-bottle wine selection and at least one level-2 sommelier on staff, a clear sign Clark is targeting full-on dinner-and-wine nights rather than quick bar stops, according to Metro Atlanta CEO.
Why Buckhead?
Buckhead has hardly been short on steakhouse headlines. Luella opened late last year following the Ivy’s remodel, and other groups are still scouting corners of the neighborhood for their own entries, highlighting why operators keep trying to break into what looks like a crowded field, per The Atlanta Journal-Constitution.
In that context, Clark told the Atlanta Business Chronicle he is betting that a classic steakhouse with Southern accents and a serious wine program can still carve out a stable niche in Buckhead’s dining scene.
Timeline and the build
Clark first announced the steakhouse in late 2024 with an eye on a 2025 opening, but the project has slid into 2026 as the design has evolved. Early renderings emphasize dark wood, detailed millwork and Scalamandre velvet, all working to give the room an old-world sheen instead of a glossy, modern steakhouse look.
If Clark’s formula lands with Buckhead diners, he has hinted that the concept could be replicated elsewhere, following a playbook plenty of local operators have used before, according to Dish Around Town.
