When beef is raised and slaughtered properly, graded USDA Prime (see picture), little else needs to be done to prepare a perfect steak. A little salt and pepper, perhaps some butter, au jus, or a splash of lemon after cooking. Conversely, when beef is raised poorly, much needs to be done to enhance and create tasty flavors. At Stoney River steakhouse, they take their seasonings seriously. The house featured steak is, get this, coffee cured filet mignon. Coffee you say? Correct. Furthermore, this chain seasons their standard steaks with a house blend which tastes like salt, pepper, garlic. When you go, they do give the option of a seasonless steak - which is for the bland palate. 

TFL has patronized Stoney since it first appeared on the Atlanta food scene roughly over 10 years ago. The menu used to boast of Prime beef, an extensive and deep wine list, seafood and other non meat items to entice the ever expanding vegan audience. Recently it appears, the menu has changed and so has the product. Now all steaks are listed as "premium" beef (not USDA grade or terminology), and the Menu is no longer bound in leather but instead is the one page large posterlike that is done to perfection at Houston's. There is still the house cured coffee filet, and lobster tails to be added to any entry for $16.99, and a strong wine selection. The entrees are no longer a la carte, but the prices seemed to have gone up. Interesting position in our recession mired economy.  The appetizers hover around the $10 mark, and most of the cocktails appear on the check at a similar price. The rolls are still delicious donut like orbs served with honey butter - just don't eat to many otherwise you will miss out on the food you actually have to pay for.

The bottom line Stoney delivers solid food, good drinks/wine, and great atmosphere - at top shelf prices. The locations in Atlanta continue to pack the rooms, and business does not seem much different than several years ago. Quality food always keeps them coming back in Atlanta even though the check can resemble a luxury car payment. 

Here is TFL's top 5 from Stoney River: 

1. The Shrimp - They have not lowered their shrimp standards - Jumbo Gulf shrimp are available in the classic cocktail, panko fried, and our favorite, Whiskey Shrimp served on french bread toast garnished with fresh tarragon.

2. The Sides - Stoney goes over and above when it comes to side dishes; Velvety mashed potatoes with carmelized onions, creamy sweet potatoes with honey butter, freshly sauteed spinach, or huge baked pototoes with all the toppings.

3. The Seafood appetizer platter - Often done, but few are as tasty as Stoneys. You can pick and match any appetizers on the menu, but we suggest all shrimp options, scallops, crabcakes, and do not miss the lobster tail.

4. The Lobster - while about $10 more than Outbacks, these coldwater tails can be prepared in numerous fashions, but the tempura style is an Atlanta signature, first created by Panos at the Fish Market.

5. The steaks - We always judge a steakhouse by their NY Strip, and here it is prepared to perfection, and house seasoned. The Filet is also exceptional, and all cuts appear to be center cut. While they have foregone the USDA Prime graded beef, they do age and handcut all beef in house which ensures a consistent and good looking steak every time.

TFL Overall Rating  3.6 out of 5 stars.

There was a time in the restaurant world that it seemed as every corner had a steakhouse, and there was no such thing as too big. The mother of all big, Fogo de Chao, will serve you pound after pound of gaucho steaks until you surrender your Brazilian "Poker Chip" to red and roll yourself to the valet. Then came the Steak/Sushi combo, the Steak/Game style, and let's not forget the ubiquitous Steak/Lobster(with crusteceans the size of a small automobile). While some of these have come and gone, others have come and will soon be gone, and then others have barely seen a blip in their year to year sales.

Here at TheFoodList, we prefer our steaks old school - we call this the Steak/Privilege category. There is no better example of Steak/Privilege than Bone's on Piedmont Road. For the past 30 years, Bone's has been serving up Prime Steaks, and dayboat fresh seafood like no other. In 2009, the restaurant's 30th year, Bone's was named best Steakhouse in the United States by Zagat.

It all starts at the door and the service. Returning customers are almost always greeted by name. Bartenders address you by surname, and your drinks and tab are always carried over to your table. The waiters (all male) wear tan jackets embroided with their name, and again address you by name. The wine list is sick: deep, extensive, current, and reasonably priced.

And then there is the food. The Steaks are hand cut daily, and aged USDA Prime. Finished with a spoonful of stock. The seafood is the freshest you can find in Atlanta, and the produce is sourced locally daily. After sampling everything on the menu several times, TheFoodList has narrowed it down to the can't miss. Start with the Lumb Crab cocktail and the Shrimp cocktail - ols school style, and spot on. Next move to the Ceasar or the house salad with granny smith apples and blue cheese(pictured). For the main course, Steak is king here, and there is no better cut than the NY Strip. Here they offer two sizes; both are cut and prepared to perfection, and the large size is plenty for two. The Crab legs are an excellent alternative, but why come to steakhouse? To complete the meal there is nothing better than the southern pecan pie with vanilla ice cream wisely outsourced from Nancy Cole's bakery in Decatur.

Once you try the best, those other fads and trends come and go hardly noticed. The best of the best do not get to the pinnacle of the chain without reason - same can be said for cruising through the recession with little or no apparent loss of business. Just as the Porsche 911 was hardly changed for 25 years, Bone's continues to dominate the Steakhouse food chain.