H&W Steakhouse - Review - Atlanta - The Infatuation
"We come to H&W when we want to wear our Sunday best on a Tuesday, feel like VIPs, and have an excellent steak dinner. The extra touches at this Peachtree Corners steakhouse go wild. If you’re celebrating anything (and almost everyone here is), expect a handwritten note at your table and a complimentary slice of confetti cake so high your fork has to enter into the stratosphere. The dining room deftly mixes an old-school debonairness with a few big screen bar TVs, so you can still watch that important game that happens to fall on your anniversary. Oh, and even on a Monday, there’ll be someone in the corner crooning 20th century love songs. If you’re still looking for an excuse to wear that sequin number, H&W is probably it. photo credit: Sarah Newman photo credit: Sarah Newman photo credit: Sarah Newman photo credit: Sarah Newman photo credit: Sarah Newman Pause Unmute Before you’ve fully scanned the menu or dive into a bowl of warm pillowy house rolls, your server will go over a steak presentation, outlining all the cuts and specials. It’s so thorough, we’re surprised you don’t get a slide deck and course certificate emailed to you after the meal. And to go with your steak (which is already good on its own), you’ll be offered to top it from a Willy Wonka-level abundance of steak butters, including one with buttermilk blue cheese and another with foie gras (but you can’t go wrong with the truffle butter). Even if you set all that fanfare aside, the food surpasses the superficial extras and is actually worthy of the high price tag. So order what they do best (great cuts of steak that are supplied from their own distributor), and prepare for the possibility that this could replace your regular celebratory steak haunt. The thick, plush seats are comfy enough to spend several hours in as you attack thick slabs of filet mignon, fried lobster tails, and loaded mashed potatoes that are so whipped we aren’t sure how they’re still solid. RESERVE A TABLE WITH RESERVE A TABLE Food Rundown Wagyu Steak Tartare If you like a good tableside show, this is your order. The whole process of pouring, emulsifying, seasoning, and stirring takes so much time you’ll probably have to cut off your video. But use that time to study the recipe because you’ll want to have this again. American Wagyu New York Strip This order gets you 16-ounces of a beautifully marbled cut of beef. It’s cooked with enough butter and parsley to satisfy even Julia Child. So it’s almost a sin to add anything else—though their array of sauces and toppings are tempting. Filet Mignon You can get this in three different cuts: center (8-ounce.), double (12-ounce), and bone-in (16-ounce). No matter what you choose, it’ll be a great steak—a nice sear, perfectly medium-rare, and too good to not finish. photo credit: Sarah Newman Ora King Salmon It’s not winning any seafood awards, but it’s cooked on a cedar plank, topped with sesame seeds and a soy-butter sauce that adds a nice salty finish. If you must pass on the beef, this salmon is a solid backup. photo credit: Sarah Newman Branzino By now, you’ve seen branzino on every menu from here to Nantucket. But this one might reignite your interest in the trendy fish. It’s cooked on a Josper grill, so it has a pleasing smokiness. The skin doesn’t get as crispy as we like, but the meat stays sweet and delicately flaky. Lobster Tail It’s tough not to like this simple fried lobster tail, so get it as the crowd-pleaser it is. This appetizer comes out lightly fried and benefits from a gentle squeeze of lemon and a generous dunk into the honey mustard dipping sauce. photo credit: Sarah Newman Maryland Crab Cake They don’t mess with filler at H&W. Cut into this decently-sized patty with a golden-brown exterior and you’ll find crab, crab, and more crab. Plus, we like the tartar sauce, which has bits of jalapeños that help make this crab cake stand out from the steakhouse bunch. photo credit: Sarah Newman" - Juli Horsford
