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With a taste for every palette, Hal's menu is bold, rich and extensive. From fresh seafood and pasta to veal, lamb and fish, the selection is diverse-yet consistent in its quality and purposeful in its ensemble. The food is prepared with exceptional care, with hints of Creole and Italian influence that are both subtle and distinctive-never compromising taste for form. And it is served by a career wait staff who are knowledgeable, professional, and as often requested by name as the dishes they serve. Did we mention the steak? From the ever-faithful filet served three ways, to the nightly New York Strip special, to new specials such as the Steak Oscar composed of tender medallions and lump crab meat, Hal's has surpassed some of the most notable Atlanta area steak houses in quality and taste. In keeping with the old tradition, Hal's chefs prepare the steak using an open flame grill, rather than using the mass-produced, assembly-line broiler ovens typical of other restaurants. When combined with the highest quality meat-cut the day it's served and never before-it's no wonder Hal's has become known for serving "the steak that everyone else advertises".