About CHR Steak
Where the char meets the craft, in the heart of Gainesville.
A Steakhouse, Done Right
CHR Steak started with one idea: do a steakhouse properly. Age the beef ourselves. Build a wine list worth reading. Hire people who genuinely like having you here.
The idea is Jeremy Green's. Our executive chef and owner carried the concept for years before opening it in Gainesville, Georgia, and CHR Steak is his ninth restaurant.
You'll find us on Bradford Street in downtown Gainesville: raw bar up front, prime cuts off the broiler, and a wine list that runs from an easy glass to the bottle you've been saving.
We named the place for the cut and the craft behind it: CHR, the char, the sear, the line on a perfect ribeye. Everything else followed from there.
As seen on FOX 5 Atlanta, DiningOut Atlanta, and The Gainesville Times.
Great steak isn't complicated. It's good beef, treated with respect, and a room that's glad you walked in.The CHR Steak Kitchen
Time Does the Work
Behind the glass, whole subprimals hang in a climate we keep just cold and just dry enough. Four weeks is our floor; some cuts go longer. The water leaves, the flavor concentrates, and the texture turns to butter.
We trim by hand and cut to order, so the steak that reaches your table was shaped for it that night, never before.
Want the longer version? Here is why dry-aged steak tastes better.
A List Worth Reading
Our wall holds a couple hundred selections and counting: Napa cabernet by the case, old-world bottles we chased down, and a rotating set of pours by the glass so you don't have to commit to dinner to drink well. Behind the bar, our private barrel bourbon and rye come from single barrels our team picked and had bottled just for CHR Steak.
Not sure what to order? Tell our team what you like. Steering you to the right glass is the best part of their night.
See the Wine List
What Goes Into It
Come hungry. Stay a while.
The People Behind the Plate
The people here take it personally: chefs who break down whole cuts by hand, a bar team who'll steer you to the right pour, and servers who remember how you take your steak.
Come back a few times and it shows. That's the whole point.
Put names to the faces: meet the chefs and managers who run CHR Steak.
Reserve a Table
Around the Room
