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  • It's an old-school steakhouse in Buckhead. It's the ultimate big night out.

  • It's a place out-of-towners will never forget, and it's a spot that, safe to say,

  • the filet mignon has been kissed by the gods. Let's hang out at Hal's.

  • Hey, what's going on? How are you man?

  • Chad Anderson, the guy cooking up the best filet

  • in the world. I appreciate that.

  • This is where it all happens. Well said.

  • Absolutely. You've been feeding men and women around Atlanta

  • for many, many years. Tell me what you got cooking up right now.

  • Right now I'm working on a bone-in ribeye, and I'm going to do a sea bass for you guys.

  • Oh, that sea bass. Yeah, they love it.

  • Absolutely. And that great sauce.

  • Got a little lobster sauce on the plate and a little fried potato on top.

  • All right, where do you want me? Well, these guys are getting ready for service,

  • so how about I do these couple of dishes and I'll meet you out in the back room.

  • All right, talk to me, boys. A big night at Hal's, what does a big night

  • at Hal's mean? What do you love about Hal's?

  • Big steak, good drink, good friends. It's the best steak in Atlanta.

  • We eat here probably three times a month. This is our third year at Hal's.

  • We come every year for the Medtrade show. We have a Hal's virgin with us tonight.

  • It's his first year. And we've raved about it to him,

  • so we know that Hal's isn't going to disappoint. So what makes -- why do you keep coming back

  • to Hal's? Why do you come here?

  • The best steakhouse I've ever been to. It's phenomenal.

  • Now, you're from New Orleans, it's the best steakhouse

  • you've ever been to. Why?

  • It edges out Dickie Brennan's Steakhouse in a photo finish.

  • What makes it great? The steaks are tremendous.

  • The appetizers, the seafoods are wonderful. The cocktails are cold.

  • The staff is friendly. It's just -- it's a great place to eat dinner.

  • What did you order tonight? Cowboy bone-in ribeye.

  • This is our signature ribeye. It's called the Hal's ribeye.

  • So it's got this spinalis, or also known as the fat

  • that's normally around the outer rim of the steak

  • has been trimmed off so it's a little more lean.

  • We call it the Cowgirl because it's something that a lady could still order and not be overwhelmed

  • with a huge steak with a lot of fat. It's become our second biggest-selling steak

  • behind the center-cut filet. Butter here, salted butter, I'm going to put

  • that right on the meat like that and then a little bit

  • on the plate. All right, order up, Hal's ribeye, medium

  • rare.

  • What makes Hal's an institution for Atlanta? It's just a great bar.

  • The atmosphere is great. The steaks are great.

  • The sea bass is great. Tell me what you love about the sea bass.

  • The flavor is great, light. So like you could get the steak and you could

  • get the sea bass, a little surf and turf.

  • What we got here is a little bit of sautéed spinach.

  • We go down the plate first. Got a nice piece of fish right here.

  • On top like that. I'm going to go ahead and put tomato scallion

  • lobster broth. We're going to garnish the plate.

  • Then we got our sauce here. Nice chunks of lobster in there.

  • And then we'll just garnish it with some shoestring crab

  • potatoes. Just a little bit on top like this.

  • There's our sea bass.

  • >> I just like going out to a place where you can tow up

  • with your buddies, have a good time, eat some good

  • food. The atmosphere is good.

  • >> I always know it's going to be a fun night. I know I'm always going to talk about it after

  • the fact.

  • >> It's a good meal. You cannot [inaudible].

  • >> Old-school service. What do you expect?

  • Like, people who know what they're doing.

  • >> It's consistent. It's the same every time.

  • You know what you're going to get and everybody's going

  • to be happy. So, like, you got people from out of town,

  • you come in, you know that it's going to be a good

  • experience and they're going to be impressed.

  • >> Easy to see why all the regulars keep coming back.

  • Great food, great service, and an infectious vibe.

  • Next up, I talk with the man behind the name, Hal

  • himself.

  • >> Why do I love Hal's so much? You got to talk to Hal of Hal's.

  • Talk about the way you want to run a restaurant. What's your whole theory about what makes

  • a great restaurant, how you want to take care of people.

  • >> A great restaurant is when you eat a dish and you

  • enjoy it and you get a craving and a week, two

  • weeks, three weeks, I don't care if it's a hamburger, a

  • filet, fried chicken, when you get a craving to go

  • back, that's a great restaurant.

  • >> What about Hal, seeing Hal when you walk in all the

  • time?

  • >> It's great. He gives you a table.

  • He checks on you, make sure you're having a great

  • dinner.

  • >> How many years Hal's been open now?

  • >> Yesterday was 22 years.

  • >> Tell me how you keep that thing going.

  • >> We keep working hard. We keep -- as I say, we're the pickiest people

  • that come in this restaurant.

  • We care more about what goes on the table than the people

  • sitting at the table.

  • >> It's always going to be a great filet, it's always

  • going to be great sides, it's always going to be

  • these -- you mind if I have it?

  • >> Go right ahead. Enjoy yourself.

  • It's not like you haven't been here before. Enjoy it.

  • >> How great is it to walk in and see Hal?

  • >> Amazing.

  • >> Tell me what that means. What does it mean to be an institution?

  • >> It's classic, the piano, the cigar. You can still smoke a cigar.

  • >> It's like the Frank Sinatra of Atlanta.

  • >> What do you love about Hal's?

  • >> I like the steak. I'm a filet mignon kind of guy and they make

  • it perfect.

  • >> Tell me what you ordered.

  • >> I haven't ordered yet, but I know there's a

  • 12-ounce filet mignon in my future.

  • >> Pretty simple plate up, little bit more of this

  • drawn butter. Order up, center-cut filet, medium rare.

  • >> We're very fortunate. We probably have the most regular repeat local

  • clientele of any restaurant in Atlanta.

  • >> Atlanta restaurant scene is up and coming, but Hal's

  • is consistent. Hal's is really [inaudible] got a lot of great

  • new restaurants, but Hal's is always my go-to.

  • >> It's one of those restaurants that you always

  • come back to. There's so many great restaurants, but you

  • go try them and then you come back to Hal's because

  • it's always there.

It's an old-school steakhouse in Buckhead. It's the ultimate big night out.

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レストランレビュー - Hal's, Steakhouse|アトランタ イーツ (Restaurant Review - Hal's, Steakhouse | Atlanta Eats)

  • 167 6
    alex に公開 2021 年 01 月 14 日
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