Opening April 23 near Fellini’s on Peachtree Road in Buckhead, Clark’s Steakhouse serves Southern fare rooted in French technique, Texas-inspired fire, and Buckhead polish. But what stands out most isn’t what’s on the grill—it’s what’s in the glass. Wine, in fact, is the backbone of the experience.
From the C&S Oyster Bar team, Clark’s has assembled a 550-bottle list anchored by deep focus on Bordeaux, comprising roughly a quarter of the selection. The emphasis grew out of a trip to France, where co-owner Rich Clark spent time in Bordeaux with a group of fellow wine enthusiasts and came away taken not only by the wines themselves, but by how seamlessly they paired with seafood—a defining feature of the Clark’s Steakhouse menu.
Diners will find nearly every first growth from Bordeaux available, along with most second growths. Confused by what this means? Beverage director Alexa Robertson, formerly of C&S and Kaiser’s Chophouse, says the two certified sommeliers and seven introductory-level sommeliers on staff are prepared to guide diners through the wine list…