After a fire destroyed the original structure in 2009, the new Linger Longer Steakhouse at the Ritz-Carlton debuted a new and improved restaurant that would cater to a more sophisticated pallet. The new restaurant seats 151 within the entire restaurant and features 17 seats at the bar, 96 seats inside and 38 on the patio. Scott Gambone, the food and beverage director for the new restaurant was an executive chef for four years and received his new post in August 2010. Gambone, as well as Chef Justin Kurtz and Executive Chef Yann Chupin collaborated on the menu of updated steakhouse classics and have been tweaking the menu for months to insure that all of the new editions would be sophisticated and delectable.

“The menu is an interesting project because this is a very special restaurant. We had a unique opportunity to re-open and design the building. We changed the menu to make it even more exciting,” Gambone said.

The restaurant will still feature its signature dishes, such as the Lobster Bisque, steaks marinated in fresh herbs and the ever-popular chocolate soufflé. The chefs grill all of the steaks over Georgia hardwoods and use only the top one-third of all Black Angus grade cuts. The steakhouse uses the best Black Angus on the market. The chefs have also added a tuna tartar appetizer as well as a creamy cheesecake and banana pudding.

“We finish the meal with a surprise: cotton candy. We think it is light, fun and airy. This adds a lot to the relaxing part of dining at our establishment,” Gambone said.

The restaurant is also implementing its new “Bar Chef program.” All Bar Chefs wear a chef’s uniform and make cocktails from scratch with fresh ingredients.

“There is such a focus on the quality of the cocktails. We use only fresh juices and make the most interesting new drinks. We have a private wine cellar filled with 40 wines that can be ordered by the glass. Our wines are anywhere from $35 to $1,500,” Gambone said.

The restaurant celebrated its official grand opening April 13, and opened to rave reviews.

“The reception has been fantastic. People have really complimented the design aspect and people have told us that we have really gotten it right,” Gambone said.

The restaurant sees plenty of international travel and is quick to respond to dietary restrictions and allergies. The chefs can prepare a special meal ahead of time once they have been informed of the restriction.

The restaurant has also won numerous awards as a testament to the exceptional quality of the food and care for the customers. The steakhouse has received the Four Diamond award for two years, which is given by Triple A. Linger Longer Steakhouse also received Zagat’s award for the top-rated steakhouse in Georgia as well as Ritz-Carlton’s top 10 in company world-wide quality.

“We’re going for the Wine Spectator Award of Excellence as well as regaining old awards. We’re striving for excellence here and want to be even better. A lot of great minds have worked together on this project, and the partnership between Ritz-Carlton and Reynold’s Plantation has been strong and incredible,” Gambone said.

The restaurant will host an Easter Brunch as well as a Mother’s Day brunch and is currently accepting reservations for both.

“It will be the perfect blend of the Ritz-Carlton Buffet and we will be adding elements of the Linger Longer Steakhouse. We’re excited to merge the two and create one amazing experience. It is going to be a great hit,” Gambone said.

The restaurant is open Wednesday through Sunday. Lunchtime is from 11:30 a.m. until 3:30 p.m., and the bar opens at 3:30 p.m. to prepare for dinnertime. Dinner is served from 5:30 until 10 p.m. For more information about reserving the restaurant or finalizing dinner recommendations, call (706) 467-7135.