Executive Chef Tony Manns Jr. talks Little Alley Steak

Little Alley Steak, Roswell, GA

Executive Chef Tony Manns Jr. talks Little Alley Steak

This week our team sat down with Tony Manns Jr., executive chef and culinary director of F&H Food Little Alley SteakTrading Group, to learn a little more about Little Alley Steak. Owned and operated by two seasoned restauranteurs, Hicham Azhari and Fikret Kovac, Little Alley Steak opened its doors to the public in 2012. Friends first, Azhari and Kovac connected through their mutual love of soccer. Azhari emigrated from his native Morocco in 1997 to attend the Georgia Institute of Technology, four years after Kovac arrived in Atlanta from Bosnia in 1993. Gradually the two found that they had more in common than just sport and turned their attention towards Atlanta’s burgeoning restaurant scene. The pair cemented their partnership and “six years and five restaurants later, Kovac and Azhari show no signs of stopping.” Named one of the 100 best steakhouses in America by OpenTable in 2016, Little Alley Steak lives up to the hype.

Steak Open for dinner and brunch, Little Alley Steak caters to all types of food-lovers. Their dinner menu features local meats and cheeses, appetizers from both land and sea, soups, salads, classic steakhouse sides, and prime cuts of meat. Mann expertly guided us through the Butcher Cuts section of Little Alley Steak’s menu and had our mouths watering as he described his favorite cut on the menu: the signature lollipop. Dry-aged for at least 38 days, this bone-in ribeye is the savoriest lollipop you’ll ever eat. If you aren’t in the mood for a bone-in ribeye, Little Alley Steak also offers a Center Cut Filet, New York Strip, Porterhouse, and Hanger all cooked and prepared to suit a variety of preferences. Guests are able to choose between cuts that have been wet-aged, dry-aged, and prepared sous vide. And you can top your preferred cut off with any one of Little Alley’s house-made sauces or butters! Make sure to dine in to experience the wonderful breadth of their menu or check them out at one of the many events they participate in around Atlanta.

Little Alley Steak can be found in attendance at Atlanta’s Taste of the Nation for No Kid Hungry, the nation’s “premier culinary benefit dedicated to making sure no kid grows up hungry” and other charitable events throughout the year. Giving back to the community seems to be an integral part of Little Alley’s fabric, an aspect so important to them that every month they host an event and donate half the sales to a charity of their choice.

Tony Manns Jr. | Executive Chef & Culinary Director

After discussing Little Alley Steak’s history, we were lucky enough to learn a little more about the varied Tony Manns Jr., Executive Chef of Little Alley Steak in Roswell GAand illustrious history of our interviewee. Manns found his start with Little Alley Steak in 2011, joining the team as sous chef. After demonstrating his culinary aptitude, it didn’t take long for Manns to find himself at the helm of the operation, running the kitchen as executive chef. An Atlanta local, Manns has possessed a passion for cooking since his childhood. He grew up assisting his family matriarchs in the kitchen and grew to love the process. Manns took his talents to Le Cordon Bleu, graduated, and began to explore Atlanta’s culinary scene with his growing culinary clout. Nowadays you’ll typically find Manns at Little Alley Steak, guiding the kitchen team with a strong and steady hand. From his start in the kitchen alongside his mother, grandmother, and stepmother to his formal education at Le Cordon Bleu, Chef Manns’ drive and talent is evident in everything he does.

At the end of our interview, we asked Manns to share some of his best tips with us and he was kind enough to give us his biggest takeaway. Did you guess that it was about wine? Wine is one of the most important steak pairings. When you eat one of Little Alley’s steaks, pair it with a nice big bold Cabernet. Regardless of which red you choose, Manns stressed the importance of going big and bold rather than light and fruity. Little Alley Steak’s wine menu has plenty to choose between! Call in and reserve a table to sample some of the wonderful food Executive Chef Manns is proud to share.


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Claire is a Content Editor Intern with CulinaryLocal and native from Durham, NC. She has a big appetite and loves all things food-related.


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