SAVOR SURF AND TURF AT MCKENDRICK’S STEAK HOUSE.
There’s a welcoming familiarity to McKendrick’s Steak House, even if it’s your first visit. Decked out with quintessential steakhouse details like dark wood, leather seating, white tablecloths and warm lighting, the space feels comfortable while it simultaneously emits sophisticated luxury. This family-owned restaurant celebrated its 30th anniversary in 2025.
Located in the Park Place Shopping Center in the Perimeter Center district, McKendrick’s has a reputation for outstanding service, with words such as “awesome” and “exceptional,” consistently used by online reviewers. In my experience, staff members’ recommendations are spot-on, orders arrive promptly and smiles abound. At a recent lunch, a server pulled up a chair to be at eye level to describe the daily specials. At dinner, a server playfully insisted that sides were indeed meant to be shared and even pre-halved the dessert to make sure neither my husband nor I felt slighted. No need to worry; servings are so generous there’s plenty to share and/or take as leftovers.
Beef is a key to the menu—no surprise at a steakhouse! Here it’s aged USDA prime Midwestern beef; featured cuts include filet, ribeye and New York strip. All steaks are cooked to order, and some are bone-in. Seafood options also abound, making surf and turf a bona fide option whether you want to start with raw oysters or fried calamari, top your steak with a lobster tail or Oscar style with crab meat, or splurge on a second entree of salmon, sea bass or shrimp.
Lunch and dinner menus have much in common, though sandwiches and some salads are exclusively offered at lunch, and a few appetizers and entrees are only featured at dinner. Daily specials can have a seasonal spin, but the menu is generally consistent. One thing persists: “We never deviate from quality,” says Doug McKendrick, who owns the restaurant with his wife, Claudia.
Specialty cocktails reflect the season. Fall creations include a rye maple sour with a touch of cinnamon and a pumpkin-spiced espresso martini. Based on the black Manhattan I happily sipped, drinks crafted here are smooth and balanced. The bar offers premium liquor, craft beers and an awardwinning wine list with an impressive range of global picks.
Complimentary bread and butter arrive at the table while you peruse the menu. Dig in, but don’t let that hearty treat stop you from ordering appetizers. Tempura lobster is a standout: A toothsome crustacean coated with a delicate fried batter sits atop a bell pepper salad dressed with a light soy-ginger sauce. Each bite is a mix of tender/crispy textures and sweet/tangy flavors. Caesar salad pulls off the trick of being both crispy and creamy with a snappy punch of tangy, salty and savory notes.
Steaks are McKendrick’s main attraction. Our 6-ounce filet and 16-ounce ribeye met expectations, and that achievement may start when ordering. “How do you want your steak done?” the server asked. Medium-rare. “So you want a warm red center?” he clarified. Taking time to verify a mutual understanding minimizes potential disappointment. Each steak boasted a nice crust, juicy center, and smoky flavor. Meat purists may avoid enhancements, though a range of sauces and toppings is available, and I’m not one to pass up hollandaise.
The revelation at McKendrick’s might be its seafood. A snapper fish special plated flaky, delicate fish with crisp fried shrimp, tender asparagus, soft mashed potatoes and a creamy pale yellow beurre blanc sauce. The combination of textures and sweet, earthy and tart flavors impressed. Crab cakes showcase jumbo lump blue crab meat as the main ingredient with minimal additions. The deep seafood flavor gets a bright lift from silky tomatogarlic beurre blanc sauce and a tang from crispy capers.
Mashed potatoes here are so smooth it’s easy to imagine someone’s full-time job is to constantly whip them. Creamed spinach is topped with a thick layer of cheese that hides the main attraction. Mushroom risotto is velvety with earthy umami and a hefty salt kick. If, like me, your ideal fried potato is crispy on the outside, soft and fluffy on the inside, light goldenbrown in color and doesn’t sag when lifted from the plate, then the French fries here will delight you. Though mild, the fries’ pepper seasoning can come as a surprise.
Among the desserts is an eponymous New York-style cheesecake. Tender and fluffy, it has an almond crust and arrives topped with a whipped cream dollop, chocolate drizzle and strawberry slivers. There’s enough to share, but if you’d also like to try the hot fudge brownie, coconut cream pie or other temptation, it’s worth negotiating possible trades with your dining companion(s).
McKendrick’s Steak House feels like a special destination and a comfortable home. No wonder it’s an Atlanta mainstay.
PHOTOS: Madelynne Grace
