ABOUT US: In 2004, we discovered a small restaurant space in the Inman Park area of Atlanta. At the time, we were the fifth restaurant to discover this up and coming area. In the Spring of 2004, we opened our first restaurant called Rathbun's. Since then, we have grown to four restaurants with three of them on Krog Street. The Inman Park area has now become the new entertainment district of Atlanta and we are proud to be a part of the neighborhoods success. Since our original restaurant, we have added Krog Bar and Kevin Rathbun Steak to our portfolio. Recently, we introduced Atlanta to our newest restaurant, KR SteakBar. It is located in the Peachtree Hills area of Buckhead. Our cuisines range from American, Mediterranean, Italian, and Prime steaks. Our goal is to continue to serve the Atlanta diners with cutting edge chef-driven restaurants while establishing a local, regional and nationwide following.
Rathbun's Restaurants was founded by Kevin Rathbun, Clifford Bramble and Kirk Parks.
Rathbun's Restaurants was founded by Kevin Rathbun, Clifford Bramble and Kirk Parks.
Founding Members:
KEVIN RATHBUN: Kevin is the co-owner of Rathbun's and in 2004, Kevin Rathbun opened his namesake restaurant, Rathbun's, then Krog Bar (2005), and then Kevin Rathbun Steak (2007). And today, Kevin continues to be a pivotal and driving force in the local and national restaurant scene.
At Rathbun's, Kevin incorporated his take on Modern American Cuisine. His insight to what his guests desire have turned most of the menu items into staples.
At Krog Bar, Kevin had a vision of an intimate wine bar with small tapas. Working along with the restaurant designers and architects, Krog Bar opened and did just that. Krog Bar's intimate interior adds to the warmth of dining in this award winning Spanish style wine and tapas bar.
At Kevin Rathbun Steak, Kevin took on his biggest endeavor to date. Only one and a half block from Rathbun's and Krog Bar, Kevin Rathbun Steak has become one of the Top Steakhouses in Atlanta and The United States. (Details Magazine). Kevin Rathbun Steak features Prime steaks from Allen Brothers. Described as a steakhouse with a new modernized atmosphere and updated steakhouse menu.
Kevin's background started in humble beginnings in Kansas City, where he started working as a dishwasher at Sambo's. He has worked with chefs and restaurateurs such as Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karratossos. While Kevin was Chef at Baby Routh in Dallas, it received the DiRona award for dining excellence. His drive and passion landed him the chef’s position at Nava in Atlanta where he brought Southwestern food cuisine to the city of Atlanta. Earning Esquire Magazines “Top New Restaurant” for Nava was a highlight, as was being the Corporate Chef of the Buckhead Life Restaurant Group. While there, overseeing NAVA, BluePointe, Kyma, and The Buckhead Diner, his list of accolades continued to add up which propelled him to go out on his own. In May of 2004, Kevin opened his namesake restaurant “Rathbun’s” in Atlanta. It opened to critical acclaim and was voted by Esquire Magazine as one of the “Top New Restaurants in the Country”.
Kevin resides in Atlanta with his wife, Melissa. In his spare time, he enjoys, philanthropy, reading cookbooks, dining out, fine cigars, traveling and humbly admits that in his next life, he would have a passion for restaurant designing.
At Rathbun's, Kevin incorporated his take on Modern American Cuisine. His insight to what his guests desire have turned most of the menu items into staples.
At Krog Bar, Kevin had a vision of an intimate wine bar with small tapas. Working along with the restaurant designers and architects, Krog Bar opened and did just that. Krog Bar's intimate interior adds to the warmth of dining in this award winning Spanish style wine and tapas bar.
At Kevin Rathbun Steak, Kevin took on his biggest endeavor to date. Only one and a half block from Rathbun's and Krog Bar, Kevin Rathbun Steak has become one of the Top Steakhouses in Atlanta and The United States. (Details Magazine). Kevin Rathbun Steak features Prime steaks from Allen Brothers. Described as a steakhouse with a new modernized atmosphere and updated steakhouse menu.
Kevin's background started in humble beginnings in Kansas City, where he started working as a dishwasher at Sambo's. He has worked with chefs and restaurateurs such as Bradley Ogden, Emeril Lagasse, Stephen Pyles, Ella Brennan and Pano Karratossos. While Kevin was Chef at Baby Routh in Dallas, it received the DiRona award for dining excellence. His drive and passion landed him the chef’s position at Nava in Atlanta where he brought Southwestern food cuisine to the city of Atlanta. Earning Esquire Magazines “Top New Restaurant” for Nava was a highlight, as was being the Corporate Chef of the Buckhead Life Restaurant Group. While there, overseeing NAVA, BluePointe, Kyma, and The Buckhead Diner, his list of accolades continued to add up which propelled him to go out on his own. In May of 2004, Kevin opened his namesake restaurant “Rathbun’s” in Atlanta. It opened to critical acclaim and was voted by Esquire Magazine as one of the “Top New Restaurants in the Country”.
Kevin resides in Atlanta with his wife, Melissa. In his spare time, he enjoys, philanthropy, reading cookbooks, dining out, fine cigars, traveling and humbly admits that in his next life, he would have a passion for restaurant designing.
CLIFF BRAMBLE: Cliff is the co-owner of Rathbun's, Krog Bar & Kevin Rathbun Steak. A native of Coventry, Rhode Island, he is a 30 year veteran to the hospitality industry. Cliff brings along a drive and passion for the restaurant and business side of the operation. From 1985 to 1991, Cliff worked for the Marriott Corporation which included the La Jolla Marriott, Desert Springs Marriott in Palm Desert, the San Diego Marriott & Marina and the Rancho Las Palmas Resort. From 1991 to 1995, Cliff operated his own café until he was asked to join in the opening team of NAVA (Buckhead Life Restaurant Group) in Atlanta. Ultimately, Cliff became the General Manager of NAVA and then the Operations Director for Buckhead Bread Company and Corner Café. (Buckhead Life Restaurant Group).
Originally from Rhode Island, where he attended Johnson & Wales University, Cliff resides in Norcross with his wife Kyra and their two children. In his spare time, he enjoys cooking, computers, marketing, investing, financial and business planning.
Originally from Rhode Island, where he attended Johnson & Wales University, Cliff resides in Norcross with his wife Kyra and their two children. In his spare time, he enjoys cooking, computers, marketing, investing, financial and business planning.
KIRK PARKS: Kirk is the co-owner of Rathbun's, Krog Bar & Kevin Rathbun Steak. Born, raised and educated in a small farming community in the Midwest, Kirk worked at the local steel mill until he acted on his love for the culinary field by taking a job at a local restaurant. In the mid eighties, Kirk moved to Houston, Texas and began working at the Brennan’s of Houston Restaurant. From there, Chef Parks moved on and became the Pastry chef of Baby Routh in Dallas, Texas under Chef Stephan Pyles. During this time, Chef parks contributed to Pyles’ first cookbook “The New Texas Cuisine”. In 1993, Chef Parks became the Executive Pastry Chef at Jumby Bay Island Resort, an exclusive resort in the British West Indies, until 1995 when Executive Chef Kevin Rathbun lured him away to work at NAVA in Atlanta.For the past nine years, Pastry Chef Kirk Parks has continued to create incredible desserts for NAVA. NAVA is owned by the prestigious Buckhead Life Restaurant Group, which includes: Bluepointe, Pano and Paul’s, 103 West, Buckhead Diner, Chops, Pricci, Veni Vidi Vici, Atlanta Fish Market, Kyma, Bluepoint, Buckhead Bread Company and Corner Café.While at NAVA, Chef Parks completed his degree in the culinary arts program with honors from the Art Institute of Atlanta.
Chef Parks has garnered many awards, including in 1993, The James Beard Foundation, Baker of the Year of the Southwest. Chef Parks has been published in Southern Living Magazine, Food and Wine, Bon Appetite, Gourmet, Atlanta Magazine, as well as appearances on many local TV stations. Chef Parks has won awards and honors for such acclaimed desserts as his B&B Cube, Banana Quesadilla, Apple Pinon Enchilada and the Chocolate Pecan Pie. He teaches cooking classes at local cooking schools such as Cooks Warehouse and The Kroger Cooking School and has consulted on various area restaurant dessert menus. Chef Parks is in the process of writing a pastry cookbook that will demonstrate the ease of preparing restaurant desserts at home. Kirk resides in Marietta, Georgia with his wonderful wife, Freida and step-daughter, Kimberly.
Chef Parks has garnered many awards, including in 1993, The James Beard Foundation, Baker of the Year of the Southwest. Chef Parks has been published in Southern Living Magazine, Food and Wine, Bon Appetite, Gourmet, Atlanta Magazine, as well as appearances on many local TV stations. Chef Parks has won awards and honors for such acclaimed desserts as his B&B Cube, Banana Quesadilla, Apple Pinon Enchilada and the Chocolate Pecan Pie. He teaches cooking classes at local cooking schools such as Cooks Warehouse and The Kroger Cooking School and has consulted on various area restaurant dessert menus. Chef Parks is in the process of writing a pastry cookbook that will demonstrate the ease of preparing restaurant desserts at home. Kirk resides in Marietta, Georgia with his wonderful wife, Freida and step-daughter, Kimberly.