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Steakhouse in The Suburbs

29 March 2018

IMG_1844Steak may steal the show at Kaiser’s Chophouse, but the appetizers will make your meal complete. This restaurant is the collaborative effort of 2 of Atlanta’s most renowned chefs: Peter Kaiser and Kevin Rathbun. Their expertise, experience and precision elevates every dish on the Kaiser’s menu. The appetizers are sorted into a few categories: Hot Deliciousness, Chilled Shellfish and Thin & Raw.

Peter recommends trying at least one dish from each category and 2 of the most ordered appetizers are the Yellowfin Tuna (from the Thin & Raw category) and Grilled Thick Cut Bacon (from the Hot Deliciousness category). The Yellowfin Tuna is stacked with avocado, leche de tigra and corn tortilla. The Grilled Thick Cut Bacon is accessorized with palm sugar and Bird’s Eye Chile. Watch the full story behind these dishes with Chef/Owner Peter Kaiser and Taste of Atlanta’s Marketing and Media Manager, Skye Estroff.

The restaurant opened a little less than a year ago and has taken Sandy Springs by storm. The first night Kaiser’s opened in 2017, they also participated in Food That Rocks! The restaurant is back on board for Food That Rocks 2018 and will bring some incredible dishes to the event this year as well. Get a head start to Food That Rocks and try Kaiser’s before the June 9th event. Click for more info on Kaiser’s and book your reservation.
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Love to go out to eat in Sandy Springs? Food That Rocks is coming back at City Springs at City Green Saturday, June 9th. Stay tuned for more details and ticket sales on our website when you click here. 

About Peter Kaiser:

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Chef Peter Kaiser has been part of the Atlanta dining scene for over 30 years, working at some of the top rated restaurant groups and with the best chefs in the city. His impressive history of success and outstanding reviews has made Peter Kaiser one of the most respected and sought after chefs in Atlanta.

Growing up in Liechtenstein, Kaiser grew up with strong ties to the food community, with his family owning a popular cafe and grocery. It was natural for Kaiser to carry on a passion for the culinary arts. He apprenticed for a pastry chef for three years before his father landed him another apprenticeship at one of Liechtenstein’s top French restaurants, Real. After realizing he prefered cooking to baking, Kaiser embarked on his culinary journey. Kaiser’s first real job in the kitchen was at the elite resort restaurant Alpine Rose in Gstaad Switzerland where he was a line cook. He took this experience to his next opportunity, the Guide Michelin restaurant Chez Max in Zurich. Kaiser spent two years at Chez Max, including traveling around the world with owner Max Kell, before settling in the United States.

Kaiser officially called Atlanta home in 1986. Speaking very little English, he enrolled in classes to learn the language. His sister, who had already settled in Atlanta, introduced him to acclaimed chefs Paul Albrecht and Pano Karatassos of Buckhead Life Group. Soon after, he was hired by the group as a sous chef at Capriccio (now Pricci). Albrecht and Karatassos quickly noticed Kaiser’s abilities in the kitchen and offered him the opportunity of executive sous chef at the prestigious Pano’s and Paul’s. In 1995, after being recognized as an innovative force in the kitchen, Kaiser took over as executive chef at the Buckhead Diner, creating signature dishes and menus that diners and critics raved about. He returned to Pano’s and Paul’s, after Albrecht’s retirement, as executive chef in 1998 overseeing a complete restaurant remodel and menu revamp with tremendous success. Kaiser’s next venture was with Here to Serve Restaurant Group and owner Tom Catharall in 2001 as executive chef of Goldfish. Once Goldfish took off, Catharall chose Kaiser to establish and open a new restaurant, Twist, and eventually take the helm as executive corporate chef.

In 2017, Kaiser is fulfilling the lifelong dream of opening a restaurant with his own namesake, Kaiser’s Chophouse, in collaboration with friend of over 20 years and esteemed chef, Kevin Rathbun. Located in the heart of Sandy Springs, the restaurant focuses on sourcing the highest quality and freshest ingredients served to guests in a luxurious, yet comfortable environment. At Kaiser’s Chophouse, guests can expect to indulge in a delicious meal prepared with superior ingredients and receive hospitality from a service team that goes above and beyond to make guests feel welcome and comfortable.

Kaiser’s culinary expertise has led to numerous television and radio appearances. He is an active volunteer with local food non-profits like Project Open Hand, the Atlanta Community Food Bank and Meals on Wheels. In his free time, Kaiser enjoys running, hiking, kayaking and being outdoors. He enjoys quality time with his wife, Valerie, and their two grown children, daughter Danielle and son Christian.

Tickets On Sale Summer 2019!

Get hands-on instruction, hone your grilling skills, and pick up new techniques with Atlanta's top Chefs.
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\"Noble<\/a><\/p>\n

Unfortunately, Atlanta’s closest ocean is a few hours away. Good news though-\u00a0fresh and fantastically prepared\u00a0seafood is still found in the city! Many ITP establishments tout the best seafood specialities, but Noble Fin<\/a> just brought home the “Best Taste- Friday” trophy of Taste of Atlanta for their Crispy Tamarind Glazed Lobster! This isn’t your ordinary fried lobster tail- it’s better. Chef Thuan Nguyen added the glazed lobster with serrano peppers, scallion, cilantro and crispy shallots to Noble Fin’s<\/a> menu directly after their Taste of Atlanta win. Chef Thuan Nguyen grew up on the coast and draws culinary inspiration from his seaside upbringing. The whole menu takes a creative spin on the coastline classics and land-lover entrees alike.<\/p>\n

See below for a close up of some of Noble Fin’s<\/a> favorite dishes, then watch our Facebook Live where our Marketing and Media Manager, Skye Estroff, chats with Chef Thuan Nguyen.<\/a>\u00a0Noble Fin <\/a>is a great spot for holiday parties, happy hour, a nice night out or even Christmas Eve! Check out the dishes we love below, then make your reservation today!<\/p>\n

1) Crispy Tamarind Glazed Lobster with Serrano Peppers, Scallion, Cilantro and Crispy Shallots.<\/strong><\/p>\n

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2) House Smoked Salmon Appetizer with Crispy Plantains, Red Onion, Serrano Peppers, Smoked Trout Roe, Honey-Lime Vinaigrette and Cilantro.<\/strong>\"Screen<\/a><\/p>\n

3) Braised Beef Ravioli with Pecorino, White Balsamic Butter, Watercress and Radish.<\/strong><\/p>\n

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Stay up to date with all things Taste of Atlanta throughout the year! Follow us on\u00a0Facebook<\/a>,\u00a0Instagram<\/a>,\u00a0Twitter<\/a>\u00a0and\u00a0sign up for our e-newsletter here<\/a>.<\/strong><\/p>\n<\/div>\n<\/div>\n

 <\/p>\n"},"1260":{"pid":1260,"date":"15 November 2018","title":"Best Taste Lives Up to The Hype!","thumb":"http:\/\/tasteatl.net\/management\/..\/images\/2018\/11\/IMG_4024.jpg","excerpt":"Simon's Restaurant in Midtown has been open less than a year and already has a big-time trophy under their belt. The restaurant won \"Best Taste\" of Sunday at Taste of Atlanta on Sunday, October 21st.","cat":"Food","markup":"

\"fullsizeoutput_143\"<\/a><\/p>\n

Simon’s Restaurant<\/a> in Midtown has been open less than a year and already has a big-time trophy under their belt. The restaurant won “Best Taste” of Sunday at Taste of Atlanta on October 21st. Simon’s is best known for creative southern dishes and a truly Instagram-able build out. Chef Robert Butts crafts a unique and ever-changing menu with options ranging from indulgent to vegan; savory composed plates to painstakingly homemade\u00a0pastries. His enthusiasm is infectious and every restaurant-goer can appreciate the good vibes that radiate from his kitchen and extend throughout the entire dining space.<\/p>\n

Chef Robert updates his menu seasonally and right now, he’s focused on fall comfort foods. We went behind-the-scenes to capture some of these decadent dishes. Watch a Facebook Live with Taste of Atlanta Marketing & Media Manager, Skye Estroff, and Chef Robert for more details of each menu item. <\/a>One of the newly-added items made it to the menu because of it’s appearance on Simon’s <\/a>Taste of Atlanta menu- the Slow Braised Beef Ribs over Pimento Cheese Mashed Potatoes and Crispy Collard Greens with Jack Daniels Au Jus.<\/p>\n

See below for an up-close look at each spotlit dish and come and try Simon’s<\/a> before 2018 ends! This restaurant is the perfect spot for brunch, drinks, dinner, happy hour, late night or group events any\u00a0day of the week (brunch is weekends only).<\/p>\n

1)\u00a0Slow Braised Beef Ribs over Pimento Cheese Mashed Potatoes and Crispy Collard Greens with Jack Daniels Au Jus.<\/strong><\/p>\n

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2) Spaghetti Squash with Mushroom Bolognese and Vegan Parmesan.<\/strong><\/p>\n

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3) Thanksgiving on a plate- Turkey Leg Stuffed with Cornbread, served over Mashed Potatoes, Gravy, Sweet Potato and Collard Greens.<\/strong><\/p>\n

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Stay up to date with all things Taste of Atlanta throughout the year! Follow us on Facebook<\/a>, Instagram<\/a>, Twitter<\/a> and sign up for our e-newsletter here<\/a>.<\/strong><\/p>\n"},"1257":{"pid":1257,"date":"18 October 2018","title":"Taste of Atlanta 2018- Know Before You Go","thumb":"http:\/\/tasteatl.net\/management\/..\/images\/2018\/10\/Consume-Media-B-Roll-Screenshots-TOA-2017-Drone-4.png","excerpt":"Know before you go to Taste of Atlanta 2018!","cat":"Events","markup":"

\"Consume<\/a><\/p>\n

Taste of Atlanta<\/span><\/a>, the city\u2019s much anticipated food and drink festival showcasing the local restaurant scene, is taking place this weekend on October 19, 20 and 21. Held at Historic Fourth Ward Park, the 17th annual festival will feature more than 90 of Atlanta\u2019s favorite restaurants, offering their most craveable dishes alongside live, on-stage cooking demos, hands-on group classes from top chefs, a beer garden and more. Here\u2019s what you need to know to make the most of this year\u2019s festival!<\/span><\/p>\n