A visit by Dimitrios is usually accompanied by a meeting over steak. This was an opportunity to try KR Steakbar, located in an quiet part of Buckhead.
Bread came first. We kept hunger at bay with an antipasti plate: prosciutto, cheese, olives, nuts, honey. Everything was excellent, although we remarked that by New Jersey standards this was a sample plate.
Dimitrios went with the classic ribeye. He reported it to be excellent.
For variety, I tried the shell steak, which was meaty and tender. It was topped with very finely shaved horseradish, an interesting combination of boldness and subtlety thanks to the small shavings.
The fingerling potatoes were sprinkled with cheese before cooking. The roasted cheese gives a good, sharp edge to the potatoes.
The fresh pappardelle was outstanding. The sauce was made with smoked tomatoes, something I have never had before and very much enjoyed, with the smoky flavor coming through very well.
We finished up with coffee.
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