Lapeer Seafood Market, the restaurant and bar serving seafood and housemade pasta in the Alpharetta City Center mixed-use development, reopened on February 1, 2022, as Lapeer Steak & Seafood.
It’s unclear how long the eatery was shuttered amid the transition, but according to Lapeer’s Facebook page, the restaurant underwent renovations in its quest to become a steakhouse while operating during key holidays like New Year’s Eve. Lapeer has been in business since April 1, 2019.
The team behind Lapeer Steak & Seafood is headed by Owner Louis Soon and Culinary Director Andy Long of Maven Restaurant Group, which includes Alpharetta eateries South Main Kitchen and Butcher & Brew, and Butcher & Brew 2 in Forsyth. Lapeer is open Tuesday through Saturday starting at 5 p.m. with happy hour from 5 to 6 p.m. Tuesday through Friday.
“We are thrilled about this evolution of Lapeer,” Soon said in a press release. “We are very much looking forward to bringing a chef-inspired steakhouse with a boutique setting to Alpharetta. Adding this extra layer to the restaurant will enhance our guests’ experience, and we can’t wait to welcome neighbors in with open arms and really great food.”
As of February 1, Lapeer now features a menu offering steakhouse classics like French Onion Soup with caramelized sweet onion, beef broth, fontina & ciabatta crouton, Beef Tartare with minced beef, chives, garlic aioli, chili, soy-pickled onion & house crackers, a 16-ounce Prime Delmonico Ribeye and more. Plus, the menu will continue to highlight fresh seafood dishes like Lapeer favorites Smoked Fish Dip with house hot sauce, lemon & saltines, Lobster Pasta with housemade spaghetti, fresh Maine lobster, lemon butter & herbs and a Warm Lobster Roll stuffed with fresh Maine lobster & warm lemon butter served with fries.
To drink, guests can choose from a full beverage program curated by Bar Manager Rich Ramirez and General Manager Andrew Ahlquist. The beverage menu focuses on Lapeer’s classic cocktails like a Vieux Carre with rye whiskey, cognac, sweet vermouth, benedictine, angostura & peychaud bitters, plus original cocktail creations like the Char-Swizzy with overproof rum, green chartreuse, pineapple & lime juice. The wine list will feature an extensive reserve selection of full-bodied California cabernets and red blends, backed by a mix of Old World Italian and French varietals such as Barolo and Cabernet Franc. The menu also features an assortment of draft, bottled, and canned beer.
Inside the 3,000 square-foot restaurant, 15-foot ceilings top the space giving unobstructed views into the restaurant’s kitchen, home to Hestan Suite equipment. The fully-enclosed patio is temperature-controlled and overlooks City Center.
Blake Hartley, who previously served as Sous Chef at South Main Kitchen, helms the kitchen as Executive Chef of Lapeer Steak & Seafood. A native of Tuscaloosa, Alabama, Blake brings over 17 years of cooking experience. He has worked at acclaimed Birmingham spots Frank Stitt’s Bottega Restaurant and Chris Hastings’ Hot & Hot Fish Club, in addition to Evangeline’s Restaurant in Tuscaloosa. He joined Maven Restaurant Group in 2017.