Lamb sausage with burnt leeks and herbsPhoto by Lucia Azcuaga Acclaimed chef and restaurateur Leonardo Yu made his mark on Atlanta flying in fresh fish from Tokyo and serving it in creative presentations at Omakase Table and Ryokou. Now, he’s shifting his focus to steak with a new restaurant calle d O-nada coming to the Westside (1075 Huff Road Northwest). Together, Yu, business partner Matthew Braden, and Argentine chef Pietro Cinti, will bring open-fire cooking, premium global ingredients, and an intimate, upscale atmosphere to this new, 30-seat restaurant. “This is a meat-lover’s paradise,” Braden says. At the heart of the restaurant will be an asado grill, where classic cuts like New York strip and ribeye are cooked in front of guests over live fire, after being aged in house. The kitchen’s philosophy is clear: if you’re seeking a vegan meal, this is not the place for you. Ajo blanco with hot and sweet peppers, cured egg yolk, soy sauce, and pepper waterPhoto by Lucia Azcuaga The menu will feature Argentinian specialties such as fried empanadas, plus house-made chorizo sausage and a selection of chilled and cooked seafood. Sides include spicy creamed corn and fries. The team is still deciding between an à la carte or tasting menu format. O-nada’s beverage program is designed to complement its robust menu. A wine cellar will house 100 bottles, focusing on Argentinian malbecs and cabernets. Guests can also expect a small-batch cocktail list and a couple of bottled beers. O-nada chef Pietro CintiPhoto by Lucia Azcuaga The restaurant is designed for interaction, with bar counter seating for 12 in front of the chef and four booths nearby. There is no traditional dining room, but diners can expect Brazilian modern influences, warm light tones, and a welcoming ambiance. O-nada will be open for dinner and operate on a reservation basis. The team hopes to open in time for the World Cup this summer, with a definite launch planned for the fall. T-bone with tartarePhoto by Lucia Azcuaga “We’ll combine Argentinian cooking techniques with our winning hospitality style. We want O-nada to be unlike any other steakhouse in town,” Braden says. “We are huge wine and food lovers. It’s fun when you can bring your passion to work.” Yu is also working on two new seafood concepts: a casual handroll place called Nori Me, and an izakaya-meets-sushi spot called Table 6 that’s a partnership with Niki Pattharakositkul of 26 Thai, Pink Lotus Thai, and Blackjack Bar Tapas. The post The latest details on Omakase Table chef Leonardo Yu’s Argentinean steakhouse, O-nada appeared first on Atlanta Magazine. ...read more read less