A chalk-written sign on a wall inside Highland Tap reads, “In 1989, a steakhouse opened in the neighborhood.” This short, no-frills statement just about sums up the Virginia-Highland hangout, where steaks and martinis are served however you want, without judgment. The dining room is subterrane an (literally, it’s down a flight of stairs) with stone walls, dark-oak tables, and booths with red leather seating. The bar is long and outfitted for use: Its edge has padding on which you can rest your elbows; the bar top is made of epoxy poured over bottled beer labels; and bottles of steak sauce like A.1. are lined up in front of diners within reaching distance. The menu is more casual than many of the city’s independent steakhouses, offering varieties of steak burgers, chicken sandwiches, and entrees such as bourbon-bacon-barbecue baby back ribs and jumbo lump crab cake. However, the wood-fired steaks cooked over burning hickory are what you’ll see on most plates. New York strip, rib eye, and filet mignon are listed at modest price points (averaging $45 for 14-ounce cuts) that don’t make any particular choice too life-altering. The center-cut filet has a crisp, smoky crust with a flavorful, tender interior that needs no sauce. (But if you want one, no one is going to shame you.) Each steak comes with your choice of a side from a list that leans Southern, with collard greens and mac and cheese listed alongside grilled vegetables and braised mushrooms. Desserts here are standard (chocolate mousse cake and bread pudding), and the drinks menu lists plenty of wine and cocktail options, with its Tap martini ($15) as the main attraction. The martini (gin or vodka) comes with a full extra pour in a chilled sidecar. Back to Atlanta’s 10 Best Steakhouses. This article appears in our October 2026 issue. The post Atlanta’s 10 Best Steakhouses: Highland Tap appeared first on Atlanta Magazine. ...read more read less