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Posted: 3:33 p.m. Monday, Feb. 24, 2014

First Look: Cuts Steakhouse, Downtown

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First Look: Cuts Steakhouse, Downtown photo
Rib-eye from Cuts Steakhouse in downtown Atlanta. Steaks at Cuts can be topped with a variety of sauces, as well as add-ons such as roasted mushrooms. CONTRIBUTED BY JAMES CAMP PHOTOGRAPHY/GREEN OLIVE MEDIA

By Bob Townsend

For the AJC

The newest addition to the downtown Atlanta dining district, Cuts Steakhouse is a spinoff of Truva Turkish Kitchen. Truva now occupies the upstairs of the recently remodeled space on Andrew Young International Boulevard, and Cuts has taken over the downstairs.

The look: Innerworks Design Group was responsible for the multilevel buildout, reimagining the contemporary steakhouse as a little bit sexy and a little bit sporty. There are two dining rooms appointed with plush gray booths, pale wood accents, ceramic trophy sculptures, and an inviting fireplace. The bar area doubles as a sports pub, with tables for large parties and flat-screen TVs.

The scene: One recent evening, the bar was the center of the action, as tourists and business travelers from nearby hotels arrived in groups, creating a lively din. Off in the distance, the dining sections were much quieter, with a scattering of couples and small parties seated for dinner.

The food: Executive chef Donnie Wicker is a North Carolina native who brings some Southern touches to the traditional steakhouse menu. Herb-crusted fried green tomatoes with blue cheese ($8) show up among the starters. Look for pork ribs with hickory barbecue sauce and garlic cilantro fries ($25), and garlic shrimp and cheddar grits ($19) among the “house specials.” Steaks range from an 8-ounce filet ($35) to a 22-ounce cowboy rib-eye ($36) and can be topped with a variety of sauces, including green peppercorn and creamy horseradish, and add-ons like roasted mushrooms ($4) and lump crab ($6).

The drinks: At the bar, look for classic cocktails and a concise draft beer list. The wine list is geared to familiar and lower-priced selections in the $8-$16 range by the glass, with bottles topping out at $145 for a 2010 Cakebread Napa Cabernet.

The extras: The lunch menu, served until 4 p.m. Mondays-Fridays, is a smaller version of the dinner menu, with starters, soups and salads ($6-$16), burgers and sandwiches ($10-$13) and lower prices on entrees and steaks ($14-$22). The bar menu includes bites like loaded kettle chips ($7) and four-cheese spinach dip ($10).


DINING OUT

11 a.m.-11 p.m. Mondays-Fridays; 5-11 p.m. Fridays-Saturdays. Bar open late.

Starters and salads, $7-$13; sandwiches and burgers, $11-$13; entrees, $19-$27; steaks, $25-$36; sides, $5; desserts, $7.

60 Andrew Young International Blvd. N.E., Atlanta. 404-525-3399, cutsatlanta.com.

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