About Us

    At Arizona’s our uncompromising standards make our quality unique. That’s why we use only USDA choice mid-western grain fed beef aged to our exact specifications. We hand cut our beef in-house and grill over all natural hickory wood. we also slow roast our rotisserie chicken for tenderness and taste, We serve only genuine Idaho baked potatoes, simmer homemade chicken stock over 8 hours for our soups and use only genuine Reggiano Parmesan cheese. We serve premium liquors in our well drinks as well as use fresh squeezed juices.

Marcus Chambers has a clear idea of what makes for an exceptional dining experience. Yes, the food matters, but Chambers says everything from the décor to the service makes a powerful impression on diners as well.

Chambers, one of the owners of Arizona’s Steakhouse, puts his exacting vision of the perfect dining experience to work each day at the restaurant located near the Mall at Stonecrest in Lithonia.

“I love food. I love people. Every time I go out to dinner, in my opinion, it’s a party,” says Chambers. “I want to make sure everybody leaves here happy and pleased.”

For 11 years Chambers was a manager at Houston’s. He also honed his skills in bringing all elements of a restaurant together at such Atlanta trendy restaurants as Prime and Twist. When the first Arizona’s opened in Greenville, S.C., Chambers was brought in as a consultant to help cultivate the eatery’s culture. Chambers, who describes the South Carolina restaurant as more casual and family oriented, says that when the opportunity came to open up in Atlanta, “We wanted to step it up a little bit.”

While families are more than welcome and attire from jeans to suits is appropriate, the décor whispers that this place has panache. It obviously isn’t just another staid chain restaurant. “If you want top dollar, you have to look top dollar,” notes Chambers.

At Arizona’s, servers come attired in all black and Chambers says he wants them to think of themselves as entertainers and professionals. Servers, who undergo a week of training, are drilled on paying attention to service details. And the clientele expects nothing less, says Chambers, who describes the restaurant’s diners as “a very demanding group.”

In the Kitchen With: Marcus Chambers 

www.atlantagoodlifemagazine.com

By Gale Horton Gay

Photos by Alex Jones