Highland Tap - Review - Virginia-Highland - Atlanta - The Infatuation

"At night this “steak cellar” (you can only enter the restaurant via steps), is noisy and crowded with dudes in polos, ladies who know not to wear heels, and everyone in between. We brave the crowds for a taste of their very good dirty martini that comes full to the brim plus an extra decanter of the briny liquid. After downing a few, we feel less bad about having to shout at our tablemates to be heard above the racket. Then it’s on to the best thing on Highland Tap’s menu—steak. We like the Tap Oscar: tenderloin medallions topped with lump crab meat and served over creamy mashed potatoes. In case you forget what’s good here, the plates will remind you with an overt “steak and martinis” written in red ink. Food Rundown Martini If you’re drinking, get the martini. It’s strong, you get a massive portion, and it’s kind of their thing. Smoked North Carolina Trout Dip The cheesy dip is served warm with crunchy housemade toasted rounds. It’s a good way to sneak in some pre-dinner seafood and stave off hunger pangs until your steak arrives. Tap Oscar You can’t really go wrong with steak here, but this is our favorite beef option. The medallions are decently sized, could be cut with a butter knife, and come doused in a buttery béarnaise sauce. They sit between lump crab meat on top and creamy mashed potatoes on the bottom, which make the perfect bookends. Crab Cakes These are the exact definition of just fine. They’re thick and will definitely cure your crab cake craving, but you’ll likely forget about them before you make it home. They do pair well with the fluffy mashed potatoes, so we’d still order them again." - Juli Horsford