Mingling about are the servers, wielding skewers of all kinds: filet mignon, pork loin, ribeye, and a dozen other options that will send any carnivore straight into meat-eating heaven.It's a quintessential example of Atlanta's melting pot culture: a Brazilian steakhouse in a predominantly Korean shopping center located off of -- where else? -- Buford Highway, our beloved international corridor lined with culinary adventure. Just like the best BuHi finds, there's a whole other world inside the front door of Red and Green: a shockingly spacious (and fancy) interior, accented with chandeliers, Brazilian cherry wood, and an expansive salad bar in the center of the dining area. Mingling about are the servers, wielding skewers of all kinds: filet mignon, pork loin, chicken drumsticks, ribeye, and a dozen other options that will send any carnivore straight into meat-eating heaven. And it doesn't stop. Once you flip your card to the green side, the party is on.
We've seen plenty of these churrascarias in Atlanta, ever since they became popular here a few years ago. But the per-person price on your typical Buckhead version is so high, you'd have to eat at least the equivalent of a small herd of cows to make it worthwhile. Red and Green, on the other hand, has the same concept, the same impressive parade of grilled morsels, and the same sparkling interior. But one major difference? The price. At $34.99/person for dinner, it's nearly half what the other guys are charging, with all the flavor. Sure, it's a couple extra miles up the road on Buford Highway. But as far as I'm concerned, that's just part of the journey I'm willing to make for such a delicious spread. I suppose you could call it a meat pilgrimage.
And with options like bacon-wrapped filet mignon, lamb, rump steak, garlic beef, and pork sausage making their way to your table, it's a pilgrimage that's worth the payoff. Of course, the dining at Red and Green isn't just for carnivores (though they'll likely be the ones crying tears of joy at some point in the meal). While some restaurants' salad bars can be lackluster to say the least, Red and Green makes it easier on vegetarians with an enormous salad bar that includes a host of tasty options that don't involve skewers or swords.
For someone who enjoys a nice cut of steak from time to time, the set-up at Red and Green can seem overwhelming, in a "kid in a candy store" kind of way. So, some pro tips to get the most out of your dining experience: 1. Warm up with a first course at the salad bar. You wouldn't start running a marathon without a little stretching at first, would you? 2). Take breaks. A five-minute breather is all you need to recharge for that fourth or fifth round of ribeye. And 3). as tempting as it may be, please refrain from trying to stuff any extra meat into your coat pockets or pants. You will be caught -- I speak from experience.
Bacon-Wrapped Filet Mignon
Hours of Operation:
Tuesday - Thursday, 5 p.m. - 10 p.m.
Friday, 5 p.m. - 11 p.m.
Saturday, 11:30 a.m - 11pm.
Sunday, 11:30 a.m. - 10 p.m.