I am so lucky to have such a fine kitchen and such a great staff at Mckendricks steak house. I love to practice taking pictures in the kitchen and today I pulled out a lens that I normally do not use. I thought my Canon EF 50mm f1.4 was only for close shots but I have recently read that it can also be used for portraits.
Above is the cooking line in the kitchen. Up front you see Danmon a line chef for about a year or more. Wonderful guy, great attitude and just a great guy to work with!
This is Jacob caramelizing a white chocolate and Grand Marnier creme brulee with sugar in the raw.
Onion rings are a staple in steak house’s across the country. We use super colossal onions with a beer batter made with a dark beer and serve them with Mckendricks BBQ sauce.
We purchase over 120 pound of fresh jumbo stone crab claws a week from Triar Seafood in Hollywood, Florida. We crack each claw and remove 90 % of the shell so the moist, succulent meat is easily accessible!
We serve the stone crabs on a bed of shaved ice along with Mckendricks mustard sauce.
Our bone in filets are center cut, 14 ounces of charred goodness!
This is the begining of a topping which consists of fresh steamed asparagus, fresh domestic jumbo lump crab and Bearnaise.
We have recently changed the type of lobster tails we use. We are now using Tristan cold water lobster tails. Tristan tails are harvested around Tristan Da Cunha and have some of the coldest and deepest waters which makes the lobsters sweet and tender.
Seared rare Ahi tuna, Asian calamari salad, soy ginger dipping sauce.
Our 18 ounce bone-in Prime center cut New York Strip Steak.
Mckendricks house salad with a side of fresh Florida jumbo stone crab claws.
Gorgeous work! You’ve made me quite hungry at 6 in the morning.
We just have to find time to get over there!!!!!!!!
Best wishes for the Holidays
Happy Holidays to you and your lovely wife!!
This is great chef!! You’re the best!
Always a good meal to be had here !!!! And MERRY CHRISTMAS
I’ll be there for sure next time I’m in Atlanta on business. Ever consider opening a McKendricks in the Poconos?
Chef,
I had the pleasure of eating at Mckendricks this past Thursday. This was my first time there and I must say I was overwhelemed with how great the food was presented and tasted.
Chef,
I had the pleasure of eating at Mckendricks this past Thursday. This was my first time there and I must say I was overwhelmed with how great the food was presented and tasted.
I would like to also complement you and your staff on the best desert I have had in a long time. I consider myself a chocolate elite, for a lack of a better term. If its chocolate I’ll eat it!
The triple chocolate Gelato had to be the best Gelato I have ever tasted. And when I took a bite of the mint leaf with the chocolate it was simply out of this world.
I don’t live in Atlanta but the next time I am there I will make sure to order the Gelato.
Thank you,
Bob Levy
Raleigh, NC
Thank you Bob. let me know when you are back in town!!
Thank you Hugh and Merry Christmas to you and your family!
Thank you Alicia!
Wow, nice to see the inner workings. Looking forward to seeing you new years eve.
We had the pleasure of dining at McKendricks this fall. It was the PERFECT meal. You set the bar for best steak and mac & cheese and no one else has been able to come close.
Thank you so much. You really made my day!
Let me know when you come back to town!
Dear Chef,
I am so looking forward to coming and enjoying your fine dining state of the arts McKendrick’s.. On my way home to SC I will make sure I stop in for a delectable delight. I write reviews of all travel and would be honored to add to my travels your place! Heard a lot, Great things from everyone… Yes you should be proud of your #1 and your staff… Hungry now looking at the pictures…
Let me know what day and time you would like to come in!