[SPECIAL] Bask Steakhouse Set For Spring Debut in Roswell

The owners of From The Earth Brewing in Roswell announced shortly after the first of the year that they plan to open a new steakhouse later this year.  Bask Steakhouse will be located in a roughly 2,400 square foot space next door to From The Earth Brewing and could open as soon as May, if things go as planned and supply chain issues don't cause too many problems.  Although esteemed chef Kevin Rathbun is involved in From The Earth, he is not expected to be part of Bask, given its proximity to Kaiser's Chophouse in Sandy Springs of which he's also a part.  

Tim Stevens, who with his wife Lisa owns From The Earth (FTE), never intended to open a steakhouse in the same shopping center as their brewpub, but the East Roswell community has been so supportive of their business that when the adjoining space became available, they jumped at the opportunity.  This time around, the couple are opening a restaurant during a pandemic, in a challenging restaurant job market, and at time when material costs for the Bask have shot up 30% in just the past eight weeks, according to Stevens.   

Stevens, a veteran of several Buckhead Life Restaurant Group concepts including NAVA and Chops, was also the opening general manager of Kaiser's Chophouse in 2017.  Later that year, he opened From The Earth Brewing in Roswell's Connexion shopping center at 1570 Holcomb Bridge Road.  

Whereas FTE is an approachable brewpub, Bask will be a more upscale experience where all meats will be 30 day dry-aged, according to Stevens.  The restaurant will source its meats, some of which will be 50 or 60 day dry-aged cuts, from Meats by Linz and Allen Brothers, two highly regarded meat purveyors from Chicago.  Seafood, which will lean largely into shellfish and sushi grade options, will be provided by Boston's Foley Fish.  

The restaurant's seafood and sauce accompaniment selections will be based on the season and availability, but the majority of the menu will largely stay the same.   

As the Stevens traveled the country over the past year or so, every stop included a visit to the local steakhouse.  There was definitely some R&D (research & development) going on, but also the Stevens genuinely wanted to experience other steakhouses - their food, their service, their atmosphere - to better craft the experience at Bask.  The name itself - Bask - comes from the Stevens' desire for guests to come in and "bask in the pleasurable experience" they plan to deliver at the restaurant.   

Stevens said he plans to work with all local farmers to source the restaurant's produce and that the beverage program - complete with prohibition-style cocktails, primarily American large format wine and FTE beer - will be "unmatched."  

Executive Chef Joey Stallings currently runs the kitchen at FTE and is creating the menu for Bask.  In addition to Stallings, Stevens plans to hire an Executive Sous Chef to assist in the kitchen at Bask.  Given that Bask is literally in the space adjoining FTE, plans call for the two concepts to share dish and prep stations back of house (BOH), but for Bask to also have its own kitchen.  The space shared between them will create logistical, financial, and operational efficiencies that Stevens thinks will not only allow them to operate better together but will also propel the restaurant towards its ambitious May opening.    

The restaurant's 85 seat interior is being designed by Atlanta's The Johnson Studio at Cooper Carry, a firm responsible for several popular restaurants in Atlanta including Kaiser's Chophouse, Atlas and The Garden Room at the St. Regis Buckhead, Polaris at the Hyatt Regency Atlanta, Bistro Niko, Ecco, Two Urban Licks and One Midtown Kitchen, among others.  

Are you excited for the addition of an upscale steakhouse to east Roswell?  What is your favorite cut of meat?  What is your favorite classic steakhouse side dish?

Please share your thoughts below.