Arnette’s Chop Shop is a sleek Brookhaven steakhouse with an inviting atmosphere, serving perfectly cooked meats and standout seafood, along with quality service.
"This two-story industrial-modern steakhouse in a former Brookhaven warehouse offers drama in design and dishes, with oversized artwork, an open-air terrace, and variety of steaks and meat cuts. Join the venue’s Knife Club to be presented your own custom-engraved knife, which is displayed in the knife club library for each time you dine. Use your namesake knife to carve into a cowgirl ribeye, a pairing of diver scallops and Lobster Oscar, or a selection from the dry-aged steak menu. A chef’s table, bar, and raw bar widen options further. Reservations highly encouraged." - Su-Jit Lin
"Head to the second story of the swanky Brookhaven steakhouse to feast on 14-ounce bone-in filets, a 36-ounce porterhouse, or burgers paired with classic cocktails and wine. On chilly evenings, cozy up around one of the three fire pits on the rooftop patio." - Eater Staff
"Head to the second story of the swanky Brookhaven steakhouse and cozy up by the lanai fire pits. There are three fire pits with plenty of chairs to gather around each. For extra warmth, sip on the port Old Fashioned while chowing down on a filet mignon." - Lia Picard, Eater Staff
"The Brookhaven steakhouse with its rooftop bar isn’t messing around with the martini, which is built specifically to pair with the steaks on the menu. Listed as the Carnivore Martini, the cocktail is served dirty and ice cold with vodka and garnished with blue cheese-stuffed olives and bacon. Never fear, gin lovers, the bartenders at Arnette’s also make a great classic martini with a lemon twist." - Beth McKibben
"As all proper steakhouses should, Arnette’s knows how to shake up an excellent martini. (Try the signature Carnivore variety, speared by olives stuffed with bacon and blue cheese.) And if you want a stiff cocktail or reliable glass of cab to go with your steak, you’re in the right place. Arnette’s serves 10 cuts of Prime steaks, including a gargantuan 36-ounce Old World Tomahawk, but the way to go is the tender eight-ounce spinalis, a ribeye cut rarely seen on Atlanta menus. Sides include roasted mushrooms foraged from nearby Ellijay and sweet-and-spicy jalapeño cream corn. Crowd favorites like Arnette’s are popular for a reason. Come see why for yourself." - Allison Weiss Entrekin
