In February, Atlanta-based restaurant group 101 Concepts announced that it would be bringing a steakhouse to Vinings . Now, the team behind Cibo e Beve, Food 101, Meehan’s Public House and Smoke Ring is set to officially open doors at 101 Steak on Monday, June 27.
101 Steak is located at 3621 Vinings Slope SE, in the space formerly occupied by Social Vinings. Meat is the main affair here, with classic cuts like a bone-in filet, New York strip or porterhouse to the more unique tomahawk chop. (The latter, 32 ounces dry aged for 50 days, is priced at $89 and is the most expensive cut on the menu.) A variety of toppers like caramelized shallot and foie gras, a handful of sauces, compound butters and shellfish add-ons are all available on the a la carte menu to make that steak as decadent as desired.
The restaurant also has a raw bar, offering everything from oysters to a tower piled high with seafood. A variety of fish entrees are available, along with a handful of house specialties, such as a Berkshire pork chop given Southern flair thanks to pimento mac-and-cheese, braised collards and a Coca-Cola gastrique. Rounding out the menu are hot and cold apps, soups and salads and numerous sides.
The restaurant posits itself as taking a modern, chef-driven approach to traditional steakhouse fare. Helming the 101 Steak kitchen is executive chef and partner Joe Ahn, who held the reins at Soho for 15 years and, prior to that, worked in numerous Buckhead Life restaurants. Ahn’s right-hand man is chef de cuisine Ryan Smith. He most recently worked as executive chef at Southbound in Chamblee. His resume also includes time at Watershed on Peachtree and opening 101’s Italian concept Cibo e Beve.
On the beverage side, oenophiles will encounter 100 wines by the glass. Half of these will be higher-end offerings poured using the Coravin wine system. Beverage director Chris Reid stated that he selected the wines for their pair-ability with food. To that effect, he also created a pairing guide, which gives two wine suggestions (a reserve wine and a value-priced wine) for each of the steak sauces (“The sauce dictates a lot of what the wine goes with,” Reid said.) as well as wine pairing ideas for every seafood dish.
Rounding out drinks is a lengthy cocktail menu created by bar manager Matthew Higbee. Look for classics as well as libations loosely based on vintage recipes, that is, cocktails that “might fit into Prohibition-era if they were working with those same ingredients,” Higbee said. Among highlights from the full bar is its extensive Scotch collection and a unique glass chilling system that frosts glasses within seconds.
Those who frequented Social Vinings will notice vast changes to the recently remodeled space, which boasts a 50-seat bar and lounge area, an 85-seat main dining room and a handful of private dining spaces. The decor is sleek and rich, with leather chairs and high-backed booths, mahogany wood accents and granite creating the feel of a 1950s steakhouse.
Beginning June 27, 101 Steak will be open daily. However, it will initially only serve dinner, with lunch service to be added at a later date.
101 Steak, 3621 Vinings Slope SE, Vinings. 770-805-8855, 101steakatl.com.
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