"Founded by James Beard award-winning chef Linton Hopkins (Holeman & Finch) in 2017, this Southern-American steakhouse takes its inspiration from New Orleans with plentiful oyster options and, of course, the baseball field nearby. Nowhere else can you get a Baseball Sirloin, and one can imagine that the Wagyu Bavette and Prime Tomahawk bring the Braves to mind. Enhance these a la carte cuts with some Lagniappe, including bone marrow butter, foie gras, garlic confit, or make it Oscar-style with crab. Complimentary self-parking for two hours gives you plenty of time to hit date night out of the park." - Su-Jit Lin
