The new American steakhouse (with a Spanish flair!) popped up in Sandy Springs last winter, and I haven't been able to stop thinking about it since. Here's why:
Maya Steaks & Seafood
WHY GO: Because the ingredients are some of the best in the city. Chef
Mimmo Alboumeh takes serious pride in providing the best quality ingredients in his restaurants, and this very much comes through at
Maya Steaks & Seafood.
THE VIBE: Warm colors, cozy atmosphere, crisp white linens.
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| (c) Tomas Espinoza |
DRINK THIS: Wine. All the wine! Maya offers 40 different varietals by the glass and even more by the bottle, all of which are carefully curated to compliment your meal.
EAT THIS: Steak -- no doubt about it. The restaurant only serves black angus beef from Braveheart, which is a premium meat purveyor.
The prime beef carpaccio is an absolute must when choosing an appetizer: It comes with white truffle cream, which is the best thing you've ever tasted!
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| (c) Tomas Espinoza |
A great seafood appetizer option is the mussels, and if you're in the mood for a salad, do try the wedge with valdeon blue cheese and candied bacon.
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| (c) Tomas Espinoza |
For your entree, you cannot go wrong with any of the steak cuts. I typically go for the filet, but there's really no bad choice. If you prefer seafood, the Chilean sea bass is outstanding.
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| (c) Tomas Espinoza |
Now, we do have to talk about the sides, because they're certainly worth mentioning: The wood roasted mushrooms, the white truffle mac & cheese and the creamed corn are all great, but my favorite is the fennel bulbs. Don't ask questions, just order them and thank me later.
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| Fennel bulbs -- soooo yummy! |
FUN FACT: The restaurant is named after the chef's youngest daughter, and her portrait hangs in the dining room. Awww, so sweet!