Atlanta boasts a thriving steakhouse scene, making it challenging for new restaurants to stand out. However, Il Premio, located in the newly opened Forth Hotel in the Old Fourth Ward, is designed to do just that. With a unique concept inspired by Siena, Italy’s famous horse race, the restaurant features an elegant atmosphere adorned with equestrian-themed artwork and luxurious seating.
Chef John Adamson, previously associated with establishments like True Food Kitchen and Marcel, aims to redefine the typical steakhouse experience by prioritizing seasonal and locally sourced ingredients. This sets Il Premio apart in a saturated market, where many steakhouses lack a strong connection to seasonal produce and Italian culinary ethos.
The menu offers a diverse selection that includes Italian-inspired dishes. Rather than opting for typical seafood towers, Il Premio emphasizes raw fish starters, or crudi, including a standout dish of Mediterranean sea bass, enlivened by cucumber and Finger Lime pearls as well as real caviar. The beef tartare is also notable for its elegant presentation and rich flavors, featuring mustard dressing and black garlic.
Salads serve as refreshing preludes to the main courses, although some, like the radicchio salad, are critiqued for overwhelming bitterness. This calls for a more balanced approach to their room for improvement in the side dishes, as overly complex combinations may detract from the overall dining experience.
The handmade pasta at Il Premio is a highlight, showcasing classics like tagliolini with ragu Bolognese and bucatini all’Amatriciana. These dishes are perfectly executed, balancing indulgence without overpowering the palate.
When it comes to steak, Il Premio offers exemplary cuts, including a remarkable 41-ounce bistecca alla Fiorentina, a bone-in porterhouse cooked to perfection over a wood-fired grill that intensifies the flavor of each dish.
The dining experience concludes with a delightful bomboloni, a warm Italian doughnut filled with vanilla bean Chantilly cream, providing a light and sweet finish. Guests are also encouraged to enjoy pre-dinner drinks at the hotel’s rooftop terrace, which boasts breathtaking views of Atlanta.
The service quality at Il Premio is particularly commendable, with the staff providing an exceptional dining experience even on opening night. Adamson credits research trips to New York and various local restaurants for the culinary inspiration and price strategies that make Il Premio competitive yet accessible, distinguishing it from other high-end steakhouses in Atlanta and affirming its identity as a unique addition to the city’s dining landscape.
For more information, check out Il Premio and visit the Forth Hotel.