More Than a Chophouse

Tucked away on the edge of Lake Allatoona, AG Steakhouse is one of Acworth’s best-kept secrets. Originally Allatoona Grill, the restaurant was redesigned to offer fine dining for brunch, lunch, and dinner, reopening its doors earlier this year.

An aquarium featuring an array of tropical fish greets guests in the lobby. The original houseboat-style entrance to Allatoona Grill rests above the entryway, a tribute to its predecessor. The farther guests walk into the restaurant, the more the decorative trees develop blooms, transitioning from spring to summer. Westward facing windows offer an expansive view of the Holiday Harbor Marina and a stunning panorama, especially during sunset hours.

From the menu to the décor, owner Kevin Chung’s attention to detail is apparent in every facet of the restaurant, sure to be a sought-after destination for local foodies.

Menu Says: Sunomono Salad

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

Sunomono Salad

HAYDEN SAYS: This authentic Japanese salad full of protein bursts with flavor. A mix of octopus tentacles, seaweed, cucumber, and various types of lettuce dressed in a dashi vinaigrette, the Sunomono Salad is a fresh start to an AG Steakhouse meal. The salad is not just thrown together; the carefully curated ingredients are prepared for maximum flavor and freshness. AG Steakhouse’s exceptional attention to detail is obvious from the first salad placed on the table.

Menu Says: Bluefin Tartar

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

Bluefin Tartar

HAYDEN SAYS: Layers of avocado, top-of-the-line tuna, and a sprinkling of black caviar makes the bluefin tartar a delight for the palate and the eyes. The smoothness of the avocado combined with the savory tartness of the fish delivers a taste unique to AG Steakhouse.

Menu Says: Dynamite Roll

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

Dynamite Roll

HAYDEN SAYS: Not your average dynamite roll, a fact that the circular plating makes clear from the start, this roll is perfect for those who prefer less spice. The dynamite refers to the flavor explosion of the crab stick, yellowtail tuna, and avocado topped with smoked salmon and eel. A soy glaze and sesame dressing balance out the Dynamite Roll’s hint of sweetness.

Menu Says: AG Chilean Sea Bass

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

AG Chilean Sea Bass

HAYDEN SAYS: Your fish dish wishes are granted with the Chilean Sea Bass. Atop a bed of spinach and paired with steaming rice, the Chilean Sea Bass breaks apart in soft, smooth flakes. The buttery crowd-favorite fish is deliciously light, and the seasoning adds the right amount of tartness to balance the dish.

Menu Says: AG Lobster Seafood Pasta

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

AG Lobster Seafood Pasta

Kevin explains that his Asian heritage inspires him to set his standards high for noodles. He says, “A lot of restaurants tend to overcook their pasta.Here we ensure our noodles are cooked to perfection, and the sauce is always made fresh.” Sure enough, the Lobster Seafood Pasta features linguini cooked just right, a creamy vodka red sauce, and soft bites of lobster, shrimp, mussels, and scallops. The side of crisp garlic bread is crunchy on the first bite and then soft and buttery as it melts in your mouth.

FROM THE BAR

Menu Says: AG Signature Bloody Mary

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

AG Signature Bloody Mary

HAYDEN SAYS: The second you lay eyes on the signature Bloody Mary, you know it will be unlike any Bloody Mary you’ve had before. A flamboyant display of color and texture, the Tito’s vodka cocktail is adorned with a thick cut of house-made candied bacon, fresh carrots and celery, cocktail shrimp, skewered green olives, and a slice of juicy lemon. What really sets this Bloody Mary apart? It is made in the kitchen instead of the bar, ensuring that each of the over-the-top garnishes are fresh and cooked to perfection.

Menu Says: Maine Lobster Omelette

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

Maine Lobster Omelette

HAYDEN SAYS: A brunch necessity, the Maine Lobster Omelette presents flavorful bits of lobster with asparagus and a buttery lobster hollandaise sauce that pulls the dish together. The omelet is served with signature hash browns—the perfect mix of potatoes, spinach, quinoa, and red pepper—and English muffins with house-made strawberry jam. The Maine Lobster Omelette is the perfect appetizing brunch for seafood lovers.

Menu Says: Au Poivre Filet Mignon

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

Au Poivre Filet Mignon

HAYDEN SAYS: Sautéed in a French peppercorn sauce, the Au Poivre Filet Mignon is a steak that, when cut open, reveals an alluring pink center. The tender and juicy signature steak is seasoned and prepared to perfection. AG Steakhouse uses an Argentinian-style Santa Maria Grill, which allows the steaks to be lowered into a brick oven with charcoal for the perfect finish. Garlic herb whipped mashed potatoes accompany the steak and offer a light and fluffy side to each rich bite of meat. Although AG Steakhouse is “more than a chophouse,” its Au Poivre Filet Mignon is still a carnivore’s dream.

Menu Says: AG House-made Cheesecake

Hayden's Review | AG Steakhouse | Photo Credit: Raymond Werner for Enjoy Cherokee Magazine

AG House-made Cheesecake

HAYDEN SAYS: Listen closely for an angelic choir, because the heavens open with each bite of this delectable cheesecake. Kevin recommends closing your eyes with each bite to completely concentrate on the flavor. When you do, hints of creamy cheese blended with the strawberry syrup striped on top come to life.The rich, velvety cheesecake rests on the perfect crumble crust, resulting in a dessert every foodie will crave.

AG Steakhouse deserves at least four visits: one for brunch, again for sushi, another for seafood, and a fourth for steak.

All the aspects of the restaurant’s expansive menu warrant a multi-course meal. Kevin developed the menu, and the team of certified chefs execute every dish to perfection. With its variety of sushi, omelets, and prime steak, AG Steakhouse leaves you excited to return for yet another meal.

 

 

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