Kitchen Favorites · Downtown Newnan, Georgia
Kitchen Favorites at Knife and Stone in Newnan, Georgia
A closer look at a few of the dishes that show what this chef-driven steakhouse does, and how a seasonal menu works.
Knife and Stone at a Glance
Why a Favorites Page Instead of a Menu?
Knife and Stone publishes a few kitchen favorites rather than a full menu because the menu follows the seasons and the market. The dishes here represent the kitchen; the full, current menu is always available in the restaurant.
Starters
The Fried Avocado sets the tone for the meal: a crisp fried crust around creamy avocado, with goat cheese, mixed greens and cherry tomato, and a chipotle aioli that cuts through the richness. It works as a first course for one or as something to share while you look over the rest of the menu.
Crispy fried avocado with goat cheese, mixed greens, cherry tomato, and chipotle aioli.
Soups & Salads
Two dishes that show how much attention the kitchen pays to the plates around the steak. The Caesar Salad is built on a house-made dressing, with crisp romaine, shaved parmesan and croutons. The Mushroom Soup goes richer: a cream base finished with bleu cheese, prosciutto and truffle oil. Either one is an easy first course before a steak.
Crisp romaine, shaved parmesan, and croutons, tossed in our house-made Caesar dressing.
A rich cream base finished with bleu cheese, prosciutto, and truffle oil.
Mains
The C.A.B. Filet is the steak to know. C.A.B. stands for Certified Angus Beef, a brand standard for Angus beef that has to meet a set of quality specifications before it can carry the name. At Knife and Stone the filet is hand-cut and cooked to order, so tell your server how you would like it done.
Sauces and sides change with the menu, so ask what is paired with it right now.
Certified Angus Beef filet, hand-cut and cooked to order.
From the Grill
Beyond the filet, the grill section of the menu rotates. What is on it tonight depends on the season and the market, which makes it the part of the menu most worth asking your server about. Sauces, sides and preparations change with the menu.
A rotating selection of market-fresh cuts and seafood, prepared the chef's way, with your choice of seasonal side.
Past features include filet, salmon, and bone-in pork chop.
How the Menu Works at Knife and Stone
Knife and Stone runs a seasonal, market-driven menu. Items change as ingredients come and go, prices move with the market, and the current menu lives at the table.
Rather than holding the same list year-round, the kitchen changes dishes as the seasons turn and as the market changes. Regulars get something new to try; first-time guests get a menu that reflects what is actually good right now.
The trade-off is that a menu printed online goes stale quickly. So the favorites above are the steady reference points, the printed menu at the table is the source of truth, and if you are planning a visit around a particular dish, a quick call ahead is the best way to check.
Frequently Asked Questions
Does Knife and Stone post its full menu online?
No. The menu follows the seasons and the market and is reprinted often, so the website highlights a few kitchen favorites instead. The full current menu is available in the restaurant.
Why are there no prices listed?
Prices move with the market and the menu. Your server has the current menu and pricing, or call (770) 683-2524 before you visit.
What does C.A.B. mean on the menu?
Certified Angus Beef, a brand standard for Angus beef that must meet a set of quality specifications. The C.A.B. Filet at Knife and Stone is hand-cut and cooked to order.
Is a specific dish guaranteed to be available?
All items are subject to availability. If you are planning a visit around a particular dish, call ahead to check.
Where is Knife and Stone, and when is it open?
Knife and Stone is at 30 Perry St, Newnan, GA 30263 in downtown Newnan. Dinner is served from 5:00 PM until close Monday through Saturday. The restaurant is closed Sunday.
Can I make a reservation?
Call (770) 683-2524 or send a reservation request through the website.