Steak is more than food—it’s ritual, memory, and indulgence elevated. Here are my five local cuts that I've found, each paired with a remarkable drop.
1. A5 Wagyu at The Falls (Blue Ridge)
Silky, marbled wagyu that melts instantly. Seared lightly, seasoned sparingly, it shines on its own. I paired it with Caymus Cabernet Sauvignon Napa Valley—bold, lush, unforgettable.
2. Linz Heritage Ribeye at J. Michael’s Prime (Canton)
Beefy richness from Chicago’s Linz Heritage Angus. Perfectly charred, juicy throughout, hometown service with refined execution. I enjoyed Quintessa Red Blend Napa Valley—layered, supple, enhancing every mouthful beautifully.
3. Bistecca alla Fiorentina at Il Premio (Atlanta)
Tuscan tradition, 41oz thick-cut, kissed with smoke and herbs. Tender, dramatic, unforgettable. Emblem Cabernet Sauvignon Napa Valley was my pairing—dark fruit, velvet tannins, a flawless complement to indulgence.
4. Elk Chop – Prime 120 (Woodstock)
Rustic and rich, with a blackberry bordelaise that sweetens the bite. The wine: Sassicaia 2020 (Bolgheri)—its smooth power mirrors elk’s gamey depth perfectly.
5. Filet Mignon at The Ridge Steakhouse (Cumming, GA)
Their 8 oz filet mignon is understated perfection—tender, buttery, and prepared with the confidence of repetition. It’s the reliable comfort that anchors a food lover’s map with a nice red like The Calling.
Agree or disagree?! Each cut carries a story: a rancher’s patience, a chef’s precision, and a diner’s appreciation. Ultimately, the actual value isn’t only in the marbling or the wine, it’s in the moments we create, the company we keep, and the joy found in every bite. Stuck? Text Canton’s Premier Realtor, Chris Ess, at 678.899.8909 or visit ChrisEssReg.com to stay in the know.