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The name "YellowFin" instantly conjures up images of seafood. And if you've eaten at YellowFin in Roswell, you know the restaurant certainly has a way with fish. But a restaurant in a charming cottage in the town's historic district can't always offer other things diners might desire — a dance floor, live music and private party space, for instance. For that, they can now head to Alpharetta's YellowFin Chophouse.

The name's a bit weighty, admits co-owner Chris Richardson, but it combines the idea of seafood that YellowFin is known for as well as the traditional beef dishes one associates with a chophouse. Though those chop items have been available in the Roswell location for years, the new place puts a bit more emphasis on the meat.

Renee Brock/Special (ENLARGE)
Sharing the menu at YellowFin is smoked salmon.
Renee Brock/Special (ENLARGE)
Ancho-crusted pork tenderloin is served with chipotle and cheddar grits with sautéed peppers and onions and a roasted red pepper coulis.
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"We have always offered a good selection of steak, but people associate us with seafood," Richardson said. "We want a chophouse where we could showcase some of the meats we have."

Under the direction of chef Matthew Sandak, the menu mixes land and sea with sometimes surprising partners and sauces.

Beyond the sea

The menu starts off in the ocean with appetizers of sesame-crusted tuna sashimi, smoked salmon, crab cakes and shrimp cocktail, but quickly moves on to the meat. There is ancho-crusted pork tenderloin with cheddar grits and a red pepper coulis; 14-ounce Australian lamb chops with goat cheese mashed potatoes and a mint Diane sauce; a Kansas City strip with a shrimp scampi topping; filet mignon in a portobello port glace; a veal chop with wild mushroom sauce and truffled macaroni and cheese; and the "I'm not on a diet" 14- or 22-ounce rib-eye with blue cheese scalloped potatoes. YellowFin's take on surf and turf is an 8-ounce filet with sautéed shrimp, cheddar grit cakes, sautéed peppers, onions, mushrooms and garlic, all in a white wine butter sauce. You can also have your steak topped with shrimp and blue cheese, shrimp scampi or crabmeat and hollandaise.

In the mood for just fish? You've come to the right place. Try the trout covered in brown sugar and pecans with a cauliflower puree; teriyaki grilled salmon with wasabi whipped potatoes; tilapia with eggplant Parmesan, bechamel sauce and fried basil; sesame- and wasabi-crusted tuna; or a Cajun dish of prawns, andouille sausage, roasted corn, peppers and onions over linguine in a cream sauce.

Still hungry? Side dishes include the truffled mac and cheese, loaded baked potatoes, grilled asparagus and blue cheese scalloped potatoes. And there are made-on-the-premises breads and desserts to top things off. Check out the crème brûlée trio of butterscotch, lemon and cappuccino, coconut cake or Key lime cheesecake.

From the bar

The full bar has domestic and imported beers as well as 37 wines and ports by the glass from a global selection. But martinis rule, with varieties such as Dreamsicles (vanilla vodka, cream and orange juice), pear, chocolate raspberry, black cherry, pomegranate and peach. There's also the YellowFin, with raspberry vodka, blue Curacao, pineapple and grapefruit juices with lemon and lime. Flavored and traditional mojitos are also served.

Linger longer

Along with the 210 seats in the dining room and 24 on the patio, the chophouse has a Blue Room lounge off the bar with a baby grand piano and a dance floor. Live music is featured every Friday and Saturday night and the bar stays open until 2 a.m.