Holiday Schedule

With the holidays here, we will be open some extra days and closed some days.

Here is the Holiday schedule:

Rathbun's will be open on the first two Sunday's of December beginning at 5:30. (This is a great time to dine with friends in the business)

So that our staff can spend time with their families,

Rathbun's, Krog Bar and Kevin Rathbun Steak will be closed for Thanksgiving and also on December 24th and December 25th. We will also be closed on New Years Day.

Happy Holidays!

Rathbun's Specials November 18, 2008

SMALL PLATES

Steamed Asian Pork Dumplings with Chili garlic dipping sauce
8.25

Morrocan spiced lamb lollipops with toasted orzo and apple coriander butter
10.25

RAW PLATES

Malpeque oysters on the half shell with pomegranite ginger granita
12.00

Mixed Greens with Pecorino Crudo, shaved red onion, Marcona almonds and black fig vinegar
8.75

BIG PLATES

Pork tenderloin medallions with butterbut squash and arugula and candied pecan butter
23.00

Pan seared Arctic Char with baby bok choy and tangerine dashii
24.00

SECOND MORTGAGE

6 oz petit filet with zucchini and Jonah crab broth
34.50

C.A.B NY Strip with grilled asparagus, fried shallots and hazelnut romesco
25.00

DESSERTS

Warm granny smith apple cake, southern comfort ice cream and butterscotch

Chocolate raspberry creme tart, sweetened whipped cream, raspberries

Coconut cake, vanilla ice cream, key lime curd

Krog Bar & Rathbun's in Forbes Magazine

Krog Bar and Rathbun's were both mentioned in this months Forbes Magazine. In the article titled: ForbesLife Executive Woman Insider's Atlanta: Restaurants, both restaurants are called :

Neighborhood Favorites

Here is part of the article:

Krog Bar (112 Krog Street, Suite 27; 404/524-1618), "which is in my neighborhood." The cozy wine and tapas bar is co-owned by Iron Chef America winner Kevin Rathbun, who also owns Rathbun's (112 Krog Street, Suite R; 404/524-8280), next door. That's another meaningful spot for Tucker: After she won the Pulitzer, "My alma mater, Auburn University, threw a party for me at Rathbun's."

Watch Kevin on these Cooking Videos

Kevin was dared to make a Holiday dish by Evening Edge and within three hours and for only $65.00, he spent created the following dishes.



Watch Kevin make the Cilantro Jalepeno Butter. Watch Here



Watch Kevin make the Sweet Potato Tamales. Watch Here



Watch Kevin make the Steamed Cilantro Dumplings. Watch Here

BUTTERNUT SQUASH-GRUYERE CHEESE TART WITH ENGLISH THYME

Here is another great Thanksgiving recipe from Chef Kevin Rathbun


Yields 8 portions
1 cup yellow onion (small diced)3 cups butternut squash (large, grated)2 cups heavy whipping cream3 each large whole eggs1 cup gruyere cheese (grated)2 Tbsp thyme (chopped)2 tsp kosher salt½ tsp black pepper ground1 each par baked 10-inch pie shell
Procedure:Grate squash on a grater mix with diced onion, cream, eggs, cheese, thyme, salt and pepper. Place in a par-baked pie shell and place in a preheated 300-degree oven for 30 minutes or until filling is golden brown. Take out and let cool before cutting.

CELERY ROOT MASH WITH SCALLIONS AND OLIVE OIL

Celery Root Mash Thanksgiving Recipe by Chef Kevin Rathbun

Yields 4 portions
2 bulbs celery root2 medium-sized russet potatoes (peeled)6 oz butter salted1 ½ cup milk3 Tbsp olive oil1/3 cup scallion2 tsp kosher salt½ tsp black pepper
Procedure:Place celery root in a 400-degree oven and roast for 30 to 40 minutes or until soft. Remove skin from root and chunk into large pieces.
Cover potatoes with water and simmer until tender, approximately 30 minutes.
Transfer cooked potatoes and celery root to a ricer (food mill) and place in a bowl.
Heat milk, butter and olive oil together. Pour over potato mixture and whisk until smooth. Add scallions, salt and pepper, and serve.

TURKEY ROULADES WITH MANCHEGO CHEESE, POMEGRANATE BUTTER AND SAGE

Easy Thanksgiving Recipes by Chef Kevin Rathbun

Yields 6 portions
For the roulades:18 pieces skinless turkey breast (2 oz. each)18 pieces manchego cheese (cut 1/3” by 2”)18 leaves sage fresh1 Tbsp salt½ tsp black pepper
To assemble:½ cup all purpose flour½ tsp salt4 Tbsp olive oil2 cups pomegranate juice½ cup white wine2 tbsp shallots (minced)6 oz. salted butter (cold)36 sage leaves1 cup canola oil¼ tsp salt
Procedure:Cut boneless skinless turkey breast into 2-oz. square portions. With a meat mallet, gently pound out turkey until 1/8-inch thick. Place inside one piece of cheese and a single leaf of sage and season lightly with salt and pepper. Roll turkey into roulades and reserve.
Lightly dust in flour mixed with salt. In a large sauté pan heat olive oil, pan sauté the turkey roulades on all sides until golden. Transfer to a preheated 350-degree oven for 4 to 5 minutes until turkey is cooked through.
In a small pot, reduce pomegranate, wine and shallots to ¼ of a cup, whisk in butter small bits at a time. Sauce roulades.
In a small sauté pan, heat oil to 325 degrees. Fry sage leaves until crisp approximately one minute and season with salt. Garnish turkey with sage and serve.

DRIED CHERRY QUINOA RECIPE WITH CANDIED NUTS AND SCALLIONS

Just in time for the holidays, Kevin Rathbun brings us this great Thanksgiving recipe.

Yields 4 portions
2 Tbsp butter2 Tbsp shallots (minced)1 tsp garlic (minced)1 ½ cups quinoa 4 ½ cups chicken stock½ cup dried cherries½ cup hazelnuts½ cup pecan pieces½ cup powdered sugar1 cup canola oil2 tsp kosher salt½ tsp black pepper1/3 cup scallions (bias cut thin)
Procedure:In a small pot melt butter, sweat shallots and garlic until translucent (approximately 2 minutes). Add quinoa, stock and cherries, and simmer for 15 to 20 minutes. Turn off heat and cover; let steam for 20 more minutes and season with salt and pepper.
In a small pot bring 2 cups of water to a boil, add nuts and simmer for 5 minutes. Drain off water, and immediately mix with powdered sugar and coat nuts. In a small pot, heat oil to 350 degrees and fry nuts for 3 to 4 minutes. Transfer to a paper towel to soak up any remaining oil.
Add nuts and scallions to quinoa and serve.

November 8, 2008

Small Plate
Flash fried oysters with french's fondue and house made pickles... 11.00

Duck confit quesadilla with sweet pepper jam, smoked gouda and sherry cilantro cream... 8.50

Raw Plate
Kona kampachi seared sashimi style with black radishes and chilled ponzu... 9.50

Mixed field greens with chevre sundried tomato and spicy raisin vinaigrette... 8.25

Big Plate
Pan seared red snapper with an arugula asparagus salad and orange emulsion... 24.oo

Pork tenderloin medallions, sweet potato hash and maple butter... 22.50

Second Mortgage
12 oz. Painted Hills strip, parmesan- chive crust, mashed potatoes and sundried tomato fondue... 32.50

Elk medallions (2) with forest mushrooms and a green onion butter... 28.00

Dessert Plate
Key lime mousse layer cake, raspberry sauce

Fuji apple tart tatin, crushed candied pecans, vanilla ice cream

Soft caramel and dark chocolate tart, caramel ice cream

Navan vanilla creme brulee

Warm peanut butter and chocolate cookie bar, vairhona chocolate pearls, vanilla ice cream

Pastry Chef Kirk Parks on Flouring a Pan

Flouring a pan is easy, but does anybody really like CLEANING the pan? In this quick video, Pastry Chef Kirk Parks shows us a little trick in getting the cake out faster and the pan cleaned easier.

Kirk Parks Shows us How to Separate an Egg

Have you ever wondered how to do some of the things that chefs do? Here, Pastry chef Kirk Parks shows us how to segment an orange at Rathbun's Restaurant.

Rathbun's on CBS Better Mornings

Jonathan Baker, Citysearch's Atlanta editor is on the Better Mornings show every Thursday and today, he spoke about places to dine inexpensively. He mentioned Rathbun's Ya Ya Eggplant Fries. Check out the video here
http://www.cbs46.com/video/17915935/

King Crab Legs are in at Kevin Rathbun Steak

We had these King Crab legs in last week and they sold so well, that we have brought them back for a second menu special.

These Alaskan King Crab legs have NEVER been frozen. Have you ever tried a King Crab Leg that has NOT been frozen? It is by far superior to lobster and if you will be dining this weekend, ask your server for them.

They are delicious and your guests will love them too. You can order them individually or for the table to share.

Restaurant Matches at Kevin Rathbun Steak

Do you collect restaurant matches? Or do you just like to have them around in the house so that you can light a nice scented candle? We would like to hear from you about them.

For our matches at Kevin Rathbun Steak, we selected the extra long matches so that the cigar lover can light their cigar without burning their fingertips. And, you can still keep them in and around your home to light those scented candles!

Rathbuns Specials for Election Night

SMALL PLATE

Alaskan King Crab Fritters, Cilantro, queso cotija and salsa verde

RAW PLATE

Mixed field greens with cranberry relish, pancetta, chevre goat cheese, red onion and blood orange vinaigrette

Pleasant point oysters on the 1/2 shell, warm pancetta mignotte & thyme oil

BIG PLATE

Pork Tenderloin medallions, drunken goat cheese grits, apple chips and pecan butter

Pan seared sea trout with Swiss chard, golden beets, shittakes, and dijon broth

SECOND MORTGAGE

6 oz Petit filet, mashed potatoes, grilled asparagus, & pork belly butter

Lamb T bone medallions with sweet potato mash, broccolini & goat cheese cream

DESSERTS

Almond Cake, coffee buttercream, dark chocolate ganache

Almond chocolate gelato, crushed almond nougatine

Warm Fuji apple tart tatin, vanilla ice cream, caramel sauce

Milk & white chocolate creme tart, amarena cherries, cbhocolate

Kevin Goes to Mistletoe Marketplace

Kevin Rathbun will be attending the Mistletoe Marketplace in Jackson, Mississippi. He will be helping to raise funds for the Junior League's community projects while he has a cook off with other chefs. Stay tuned for the pictures and the details.

Here is some more info on it.......The Junior League of Jackson is looking forward to Mistletoe Marketplace 2008!! Mark your calendars to join us November 6-8, 2008.

The three-day marketplace includes an array of special events, dining opportunities, live entertainment and cooking demonstrations from the Junior League's nationally recognized cookbooks.

Over 35,000 shoppers from across the Southeast enjoy more than 165 merchants from across the United States offering unique gifts and holiday trends in a festive, family-friendly atmosphere.

Proceeds from Mistletoe Marketplace support the Junior League's many community projects.

Presidential Election and the restaurant business

What happens to the restaurant business when everybody is at home watching the presidential election? Well, it is probably the same thing that happens to any evening/entertainment business at this time in the election. People just stay home and wait for the election results.

Here are a few ways for you to keep everybody happy during the presidential election tallying process on Tuesday.

1. Order food to go at Rathbun's and call the order in so that it will be waiting at the bar when you arrive.

2. Order plates of Tramezzini's from Krog Bar so that you can celebrate your favorite candidate winning .

3. Order steaks to go at Kevin Rathbun Steak and dine slowly at home while you are watching the television.

While we would love to have you dine in the restaurants, if you are not dining out on Tuesday, at least you can take home some great food.

Rathbun's Specials, October 28, 2008- KING CRABS ARE IN!

RATHBUN'S SPECIALS

SMALL PLATES

Lobster Fritters with lemon zest creme fraiche - 9.50

Pork Albondigas with tomatillo salsa verde & queso cotija - 8.00

RAW PLATES

Mixed greens with red onion, pecorino crudo & creamy pancetta dressing - 7.75

BIG PLATES

Pork tenderloin medallions with sweet potato fingerlings, broccolini and maple sage butter - 22.50

Pan Seared New England Cod with roasted chestnut & African squash risotto with granny smith apple arugula salad - 23.00

SECOND MORTGAGE PLATES

14 oz Cowgirl ribeye with house made potato chips and smoked bacon ketsup - 38.00

Elk Medallions with brussel sprouts, fried shrimp & chili garlic sauce - 28.50

Alaskan King Crab Legs with garlic parsley butter
1/2 pound - 26.00 1 pound - 52.00

DESSERT PLATES

Warm carrot cake bread pudding, cream cheese anglaise

Caramel & milk chocolate creme tart, caramel ice cream, chocolate sauce

Fuji apple tart tatin, candied pecans, vanilla ice cream

Rathbun's Specials Saturday, October 25, 2008

SMALL PLATES

Flash fried oysters with sesame oil, serranos and chilantro - 8.75

Lobster Fritters with lemon zest sour cream - 9.25

RAW PLATE

Mixed greens with roasted cranberries, pecans, pecorino crudo and Granny Smith Apple Vinaigrette - 8.75

BIG PLATES

Pan roasted snapper w/spaghetti squash, watermelon radish, arugula salad & pumpkin butter - 24.00

Seared Carolina trout with corn, asparagus & tomato succotosh - 22.50

SECOND MORTGAGE PLATES

16 oz K.C. Bone-in strip with African squash mash, grilled asparagus & apple raisin butter - 42.00

Venison Chop with creamy mash potatoes, broccolini & onion au jus - 45.00

5 oz Filet with 1/2 lobster tail, brussell sprouts and parsley garlic cream - 35.00

DESSERTS

Warm caramel almond cranberry tart, vanilla creme brulee

Health bar bread pudding, Godiva creme anglaise

Lemon Mousse, lemon curd, sweetened whipped cream and raspberries

Whole Tuna Arrives

Large Tuna Reaching the cutting room at Foley Fish Camp where Kirk Parks recently returned from a training class.

Block Island Sword Fish at Rathbun's

Kirk Parks recently came back from fish camp from Foley Fish and took this picture of the Block Island Sword Fish.

During the fish camp, Kirk arrived early in the morning and got to see the arrival of the fresh tuna and fresh swordfish. In the room, the workers were cutting the fish to be shipped to Rathbun's on that day. Every day, Rathbun's orders their fish at 9 a.m. for delivery on the next day. Most of the fish is from the North Atlantic area.

Kevin Rathbun Steak Deep Dish Apple Pie

Kevin Rathbun Steak has some new desserts on the dessert menu. This one pictured is the Deep Dish Apple Pie. It is served with sour cream ice cream and brushed with caramel.

The next time that you are dining at the steakhouse, ask the server about it.

Rathbun's Specials for October 22, 2008

Small Plates
Pan seared swordfish with smoked shrimp and corn salad with pepper jelly... 10.25

Roasted porkloin with spaghetti squash and balsamic glaze... 7.95

Flash fried crab rangoons with chili-cherry dipping sauce... 7.50

Raw Plates
Mixed greens with watermelon radishes, hazelnuts, pecorino crudo and apple cider vinaigrette... 8.25

Cockenoe oysters on the 1/2 shell with tangerine- basil vinaigrette... 12.00

Krog St. Mozzarella with tomatoes and basil...7.95

Big Plate
Pan roasted grouper cheeks with creamed turnips, arugula, golden beets and hazelnut butter...22.50

N.Y. Strip with potato croquettes, sauteed spinach and dijon mustard broth...
8oz... 25.00 16 oz... 48.00

Second Mortgage
Vension chop with creamy mash potatoes, brocolli, and sage maple butter... 46.00

Whole fried yellowtail snapper with pea tendrils and ginger ponzu... 32.00

Dessert Plate All Desserts 3.95
Double dark chocolate pudding, crushed oreos, sweetened whipped cream

Roasted pineapple upside down almond cake, coconut rum sauce, vanilla ice cream

Dark chocolate creme brulee

Key lime pie, raspberries

Trick or Treat Brownies at Rathbun's

Rebecca's Brownies: Tonight, (October 22, 2008) we have a Trick or Treat Brownie with Kit Kat Chunks and Caramel Corn. Look for them on the special menu.

Alaskan King Crab legs at Rathbun's

Alaskan King Crab Legs will be arrviing at Rathbun's this weekend. If we are lucky, we will receive them on Friday. Never frozen, fresh from the dangerous waters of Alaska and seen being caught on the television series, "Deadliest Catch", these King Crab legs are not to be taken lightly. If you do end up trying the King Crab Legs, it will be one of the best and most tasty food items that you have ever eaten.....we can go as far as saying.......anywhere. To be sure that they have arrived, you can call us at 404.524.8280 on Friday and check in to make sure that they have arrived.

Chef Kevin at The Georgia Aquarium's Aqua Vino

Georgia Aquarium's 3rd Annual Aqua Vino
Exclusively for one night, enjoy more than 200 fine wines from around the globe, gourmet fare from Atlanta’s best restaurants and two amazing auctions. All proceeds from Aqua Vino support the Aquarium’s Veterinary Services through the Correll Center for Aquatic Animal Health.
Date: Thursday, October 23, 2008 Time: 6 p.m. - VIP Tasting, 7 - 9:30 p.m. - Grand TastingWhere: Georgia Aquarium, entrance via Oceans Ballroom

Kevin Finishing up the Paella

Paella takes time to complete and here is a quick video of Kevin & Kirk finishing up the paella at Krog Bar's third birthday party.

Making Paella at Krog Bar

Thank you to all of you that came out to celebrate Krog Bar's Third Birthday party. We had over 300 people stop by to enjoy the suckling pig, the Krog Bar Paella, and the great music.

Here is the first of three videos of making the paella

Krog Bar Party Tonight

Stop by Krog Bar and enjoy the three year birthday party. The party begins at 4:30 and ends......sometime.

New Menu Items at Rathbun's

Fall has arrived and with that, Kevin Rathbun is introducing new menu items beginning today, October 17, 2008.

Here are some of the new menu items

SMALL PLATES:

Sardinian Flatbread with golden beets, Grayson's cow milk cheese and arugula

Butternut Squash Tortelloni's with almond milk, and Araretto Cookie Dust

Elk schnitzel with cranberry juniper berry compote

Georgia Shrimp & Farro with guanciale and sage

Burrata Stuffed Piquillo Peppers and Chorizo oil

Acorn Squash Bisque with honeycomb vreme fraiche

BIG PLATES

Celery root risotto with apple balsamic, country style lamb sausage

New England Cod, bacon vinaigrette, roasted sun chokes, hakurei turnips

Pan roasted rabbit with rosemary gnocchi and broccolini

Pork Shank, parsnip blue cheese puree and dried apricots

We look forward to seeing you try some of the new menu items here at Rathbun's

Rathbun's Specials October 8th, 2009

SMALL PLATE



Pork Carnitas with charred tomatillo salsa and queso cotija



RAW PLATE



Applewood smoked duck breast with local apples, drunken goat cheese and aged balsamic



Mixed Field Greens, red onion, pancetta, parmesan cheese and tomato vinaigrette

BIG PLATES

Pan seared blue cod, baby bok choy and shitake soy broth

Pork osso bucco with mashed potatoes, brussel sprouts, tarragon gremolata and pork jus

SECOND MORTGAGE

Venison Chop with sweet potato fingerlings, Georgia peppers, and blue cheese fondue

Elk medallions, tomatillo polenta, sugar snaps, and ancho-chili vinegar

DESSERTS

Warm carrot cake bread pudding, slow roasted pineapple, vanilla ice cream

Vanilla Creme brulee

Maple Cheesecake pumpkin pie, southern comfort whipped cream

Holiday Luncheons at Rathbun's and Kevin Rathbun Steak

Every year in December, Rathbun's and Kevin Rathbun Steak open for private luncheons for small businesses. We can host up to 100 people for a business lunches and have you in and out within a three hour time span. The most popular days for holiday lunches are on Fridays. There are only a few Friday's in December that can work, so if you have not reserved your holiday party, we would suggest that you call us and we will assist you with reserving the lunch for your office.

Pumpkin Pie at Rathbun's

Tis the season and pumpkin pie is on the dessert menu at Rathbun's (for specials). It may not be there everyday, but if you want to know if we have it on the day that you will be dining, call us and we can tell you if it will be on the dessert special for that day.

Rathbun's Cooking Classes 2009

The 2009 cooking classes were announced on October 1st and all 92 spots were sold out within the first 72 hours. All of the classes for 2009 are held on a Sunday. We only wish that we had more time to add more classes, but the Sunday's are limited.

Thanks to all of you who have followed the classes and also for those of you that are on the wait list.

You can check the cooking classes out here > Rathbun's

Iron Chef ReRun for Kevin Rathbun

For those of you who have missed the first run of the Iron Chef America viewing with the Brothers Rathbun up against Bobby Flay, the show is being shown this week on the Food Network. For viewing times, please visit www.foodnetwork.com

Prince of Pork

Kevin Rathbun was crowned the Prince of Pork during Monday nights 5 Chefs, 5 Pigs event in the Prado. His whole pig was tasted by over 200 people and they voted his roasted pig, the winner. Slow Food Atlanta benefited from the event.

5 Chefs, 5 Pigs

Kevin will be one of the chefs to season a pig for a cause. On Monday, September 29, at 5 Seasons brewery in The Prado in Sandy Springs, Kevin, along with other top chefs in Atlanta will be raising money for Slow Food Atlanta. More information can be seen at http://www.amusecochon.com/

Specials for Rathbun's Sept 24, 2008

Small Plate
Lamb & mint meatballs with tzatziki salmon croquettes in dijon mustard broth... 7.00

Raw Plate
Mixed field greens with shaved fennel orange segments, almond crusted goat chevre & orange- piquante peppers vinaigrette... 8.25

Big Plate
Pan seared swordfish , smoked shrimp-corn salad & roasted tomato salsa... 23.50
6 oz. bacon wrapped filet- ham grits & apple butter... 28.00

Second Mortgage
N.Y. Strip with forest mushrooms & sage pork belly butter... 8 oz.-25.00 16 oz- 48.00
C.A.B. 24 oz porterhouse, buttermilk onion rings & red pepper butter... 45.00

Dessert Plate
All desserts... 3.95
Navan vanilla creme brulee
Tuaca tres leches cake, carmel, creme, slow roasted pineapple
Lemon buttermilk panna cotta, raspberries

2009 Cooking Classes at Rathbun's

Yes, Chef Kevin Rathbun has decided on the classes so if you are reading this, you will be the first to know and decide what cooking class to call for on October 1st. On October 1st, we will begin to take the class registration. When you call, the hostess will take your name and phone numer and the class that you are interested in signing up for. We will do our very best to call you back within one hour and at that time, we will verify that you are signed up and then we will send the information to you. The classes for 2009 are as follows: (We are working on the dates and they will be announced on October 1st.

Southwestern

Greek

East Meets West

Grilling & Smoking

Farm to Table

Southern Holiday

We hope to talk to you on Wednesday, October 1st.

404.524.8280

Patio Weather is Here

This past week has welcomed in the great Fall patio weather in the south. And at Rathbun's, Krog Bar and Kevin Rathbun Steak, the patio is awaiting you.

Rathbun's patio is covered, and enclosed and is most likely one of the most unique outdoor patios in the city. During the next few months, (they are typically the best to dine), you can dine in luxury and a comfortable area and start with a cool drink and end with a warm drink. Mention to the hostess that you would like to sit on the patio and we will do our best to accomodate you.

Krog Bar has a great patio too. When you enter the valet parking area at Rathbun's, if you look to the right, you will see the hidden gem...Krog Bar. The patio is a great area with comfortable cushioned seats, a small table and a large umbrella covered space. Ask for the Lambrusco and sit back and enjoy.

At Kevin Rathbun Steak, the patio overlooks the Atlanta Beltline and the fresh greenery of Inman Park. Last night, every table on the patio was taken quickly. We do not take reservations for this area, so you can ask for it when you walk in.

See you soon

Rathbun's Specials for Friday Sept 12, 2008

SMALL PLATES
Sardinian flatbread, shaved shallots, peppers, ricotta salata & tomato infused olive oil
Fried shrimp fritters with corn butter

RAW PLATES
Mixed field greens with shaved shallots, stilton bleu cheese, and tomato bacon dressing
Local Peaches - duck prosciutto, pecorino & orange chili honey

BIG PLATE
Pork Tenderloin medallions with provencal feggies and balsamic
Pan seared striped bass, sauteed cabbage and yellow tomato shallott vinaigrette

SECOND MORTGAGE
6 oz petite filet, mashed potatoes, grilled asparagus and onion au hus
Ancho chili rubbed 16 oz Bone in Kansas Strip with African organic squash mash, peach- balsamic reduction

DESSERT PLATES
Warm peach cobbler, buttermilk cookie crust, vanilla ice cream
Red velvet cake, cream cheese frosting, toasted pecans
Vanilla Creme Brulee
Key Lime Pie, sweetened whipped cream, raspberries

Hamburgers at Kevin Rathbun Steak

Yes, Hamburgers seem to be the topic of many people right now. And at Kevin Rathbun Steak, we have a ground to order ribeye hamburger on the menu. If that is what you crave, go fot it. The bun is toasted, the tomato is thick and ripe, and the hamburger is about 12 ounces in size. Can you finish it? Stop in and order one and let us know what you think.

Rathbun's Specials, Friday, September 5, 2008

SMALL PLATES
Blackened swordfish, arugula, blue cheese butter
Sardinian flatbread with shaved shallots , goat cheese, mushrooms, and red pepper butter

RAW PLATE
Mixed field greens with bacon, tomato, shaved shallots, and blue cheese vinaigrette
Pleasant point oysters on the half shell with white wine vinegar mignonette
Georgia peaches with lomo (cured porkloin), tallegro and orange-chili honey

BIG PLATE
Pork tenderloin medallions with country ham grits, endive-onion salad, and grilled peaches
Pan seared grouper with sauteed cabbage and heirloom tomato vinaigrette

SECOND MORTGAGE
6 oz. Petite filet with local organic squash and onion jus
C.A.B. N.Y. Strip with red potatoes, worcestershire glazed mushrooms and rosemary balsamic butter
24 oz. Dry aged porterhouse, fried shallots, and red pepper cream

DESSERT PLATE
Warm cherry and frangipane phyllo purse, vanilla ice cream, and sour cherry syrup
Bailey's creme brulee
Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge sauce
Tiramisu creme cake, angel food cake layers, sweetened whipped cream, raspberries

Cookbook with Kevin Rathbun and Kirk Parks Recipes

At the host stand of our restaurants, you will now find the new Sunday Night Football Cookbook featuring recipes from Kevin Rathbun and Kirk Parks. There are over 150 recipes in the cookbook and they are signed by Kevin & Kirk. Cost is only $25.00 for this hardcover cookbook and it also has recipes from chefs across the United States. Ask your server for it and they will be happy to show the cookbook to you.

Rathbun's to attend Harvest Midtown

Rathbun's will be one of the restaurants that will be handing out samples to the 2008 Harvest Midtown event on Saturday, October 4th from 1pm to 5 pm. The event will be a collection of restaurants and food, wine, art, music and fashion and will be located between Peachtree and West Peachtree.

More information can be seen at www.harvestmidtown.com or by calling 404.841.8335

Krog Bar's Third Annual Birthday Party

On Saturday, October 18th 2008, Krog Bar will celebrate its third birthday with wine, suckling pig & paella.

The celebration will be at Krog Bar and begin at 4:30 pm and will continue until midnight. Cost for the party is $20.00 per person inclusive of tax and gratuity. The price includes one glass of wine and all of the paella and suckling pig you can enjoy. Additional glasses of wine can be purchased separately. Krog Bar is located at 112 Krog Street, Atlanta, Georgia and located in the same building as Rathbun’s Restaurant.

Krog Bar’s second birthday party included over 300 people and they gathered in and around Krog Bar with their friends. This year, the party will be just as entertaining. Guests can purchase tickets at the door.

Rathbun's Daily Specials, September 3, 2008

SMALL PLATES

Flash fried scallops with heirloom pepper salad and basil cream
Pork albondigas with charred tomato salsa and queso cotija

RAW PLATES

Lomo cured pork loin with Georgia peaches, tallegio cheese and orange chili honey
Mixed Greens with cana de cabra, shaved shallots, hazelnuts and lemon-raspberry vinaigrette
Pleasant point oysters on the 1/2 shell with 420 cocktail sauce

BIG PLATES

Portk tenderloin medallions with country ham grits, sauteed okra and heirloom tomato vinaigrette
Miso swordfish with savoy cabbage & soy shiitake broth

SECOND MORTGAGE PLATES

6 oz petite filet with roasted spaghetti squash, sauteed spinach & romesco sauce
Certified Angus Beef New York strip with red potatoes, grilled asparagus & green onion butter

DESSERT PLATES

Frozen grasshopper pie, creme de menthe mousse, oreo crust, hot fudge

Key lime pie, sweetened whipped creme, raspberries

Warm peanut butter & jelly bar, vanilla ice cream

Bailey's creme brulee

Chocolate Chip banana bread, chocolate gelato, chocolate sauce

Rathbun's Daily Specials - August 28, 2008

SMALL PLATES

Crispy fried softshell crab with pea tendrils and pineapple reduction
Lamb Lollipops with grilled peaches, shaved fennel and baby arugula salad
Lobster fritters with corn butter and lemon zest sour cream
Duck and golden tomato confit open faced ravioli with olive basil butter

RAW PLATES

Georgia peaches with ricotta salata and balsamic fig glaze
Mixed greens with spicy pecans, red onions, stilton bleu cheese and roasted shallot vinaigrete

BIG PLATES

Pork tenderloin medallions with roasted red potatoes, sugar snap peas and stilton bleu cheese butter

Pan seared swordfish with country ham grits, sauteed spinach and mango reduction

SECOND MORTGAGE PLATES

24 oz. porterhouses with onion rings and horseradish cream

Certified Angus Beef New York Strip with sundried tomato crust and parmesan thyme cream

Lunch Places we look for

Every day, we look for a new lunch restaurant to visit that is in the Rathbun's area and we have found many of them. But none of them can compare to Nick's Greek Corner. Every summer, they close for a month and disappear to their roots in Greece. During that one month, you can see person after person going up to their restaurant door and read the sign - "On Vacation "- Be back on whatever date that they feel like returning.

During that one month, all of those people have to look for another place for lunch and crave Nick's Gyro. Where do they go? Good question....because while you may never bump into them at other restaurants, you will be sure to see them again at Nick's.

The owners of Nick's Greek Corner have recently returned from Greece and we were lucky enough to stop in today and get our gyro fix. While Nick and Helen and his family took care of person after person walking into the place, one could tell that those people standing in line missed their Nick's Greek Corner "Fix".

One person said, "This is my second time this week".... while we sat there and enjoyed our gyro...wanting more but should we? We say out loud.....

If you have not been there, we highly recommend you go today........

New Desserts at Rathbun's Debut Tonight

Rathbun's newest desserts go on the dessert menu tonight and include the following:

Fried to order sugar donut with warm chunky peach jam and sweet cream

Toasted Coconut Cheesecake with slow roasted pineapple, candied ginger crust

Rebecca's daily brownie offering

Mini banana split with dulce de leche ice cream, vanilla whipped cream, and toasted pepitas

Stay tuned for new desserts at Kevin Rathbun Steak which will debut later this week.