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Raising the Steaks

By Chris Watkins with contributions by Allison Mitchell | April 7, 2015 | Articles National

Love Red Pepper Taqueria? Meet MAYA Steaks & Seafood, the latest concept from chef and restaurateur Mimmo Alboumeh of the aforementioned taco hot spot and Roswell sports combine Coldbrews Oyster Bar & Grill. Think of this new Sandy Springs dining destination as the place to impress your date after a long brunch at Red Pepper that morning. Fancy!

“Our focus [is] on creating an authentic experience with every visit based on excellent customer service, and quality food, wine and spirit offerings,” says Alboumeh. Named after Alboumeh’s youngest daughter, the resto boasts an impressive array of meat and seafood dishes served with meticulous care and Spanish flair, thanks to Alboumeh’s multicultural upbringing. (He was born in Lebanon and called Spain and Italy home before crossing the pond to A-Town). Upscale and vibrant with pops of crisp white and crimson, MAYA imbues a true steakhouse feel with rugged reclaimed wood walls, rich leather banquettes, white tablecloths and artwork of cattle, similar to those that’ll soon be sizzling on your plate. It’s like dining at an upscale dude ranch—without the chaps.

Speaking of meat, MAYA has procured some of the best original cuts from purveyor Braveheart Black Angus Beef, a source renowned for its unmatched quality. Steak cuts range from a petite 8-ounce center-cut filet to a 22-ounce bone-in rib-eye behemoth. Pimp your steak with additions that include everything from bernaise and colossal crab meat, to chimichurri and seared foie gras. Our personal fave? A dollop of local blue cheese with a side of bacon. Divine. Don’t forget to try the prime beef carpaccio with white truffle cream or the Granny Smith apple compote-adorned foie gras before “steaking” your claim. On the sea side, apps like boutique oysters and mussels nestled on a bed of fennel-saffron broth make for the perfect warmup before diving into delectable main courses like the Chilean sea bass (hello, lobster cream!) and lobster tails (white truffle linguine, anyone?).

To wash it all down, take to the wine menu to discover a list curated by Alboumeh himself, which showcases all that he learned living in Spain and Italy. (We were lucky enough to dine with Alboumeh—and you don’t say no to a man offering you vino straight from Argentina and Spain, people!). In addition, craft cocktails that are sure to heat things up, like The Spaniard (amontillado sherry, bourbon, raspberry tea) and the Torres Sangria (brandy, seasonal fruit, Freixenet cava) provide balance to the protein packed menu. “We hope to bring a great steakhouse to the Sandy Springs community—one that reflects my passion to always go above and beyond,” explains Alboumeh. And after your food coma has started to set in, don’t feel the need to battle lines at the valet to pick up your car. Your waiter will pick up the ticket for you, ensuring your ride is at the door when you’ve decided to roll yourself home in a state of culinary bliss. Now, that’s service at its finest. Onward and upward, OTP.

MAYA Steaks & Seafood

6152 Roswell Road


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