Decatur’s New Mexican Steakhouse Casa Balam Brings the Heat Atlanta was Missing
Chef Luis Damian puts the bold flavors of Mexico on full display with contemporary dining concept Casa Balam
Say adios to the frustrating feeling of not being able to agree on a restaurant—this new Decatur hot spot has something for everyone. At Casa Balam, experience the delectable dishes of an authentic Mexican steakhouse with
a contemporary twist.
Passionate about the food industry since his teenage years, chef Luis Damian worked his way up from dishwasher to executive chef and now chef proprietor of several Atlanta staples—including Oaxaca and El Valle—with more on the way. His latest brainchild Casa Balam settled into the thriving restaurant-scape of Decatur with ease. As a decade-long resident of the neighborhood, the venture was personal. “A lot of people come up with a concept and want to plug it in somewhere, but it doesn’t work like that,” says Damian. “You have to really understand and consider what the neighborhood needs.”
Designed by Maria Dominguez with pendant lights and hand-painted wall details, the inviting space is breezy and bold, transporting guests to the heart of Mexico. “We wanted to show that Mexican decor doesn’t have to be skeletons and mariachi—there is more to it,” says Damian. “When you go to Mexico City or Tulum, this is what you will find.” Dreamy and serene, the spot is fit for both an elegant date night or lively dinner with loved ones.
The top-tier atmosphere meets its match with an all-star lineup of small plates, family-style meals, and enticing entrées, such as the sea bass with miso and fire-roasted salsa. Looking for a classic dish? Try the Tacos de Carnitas, which blends three cuts of pork, all braised separately in citrus and spices. When ordering the Ceviche Ahumado, pull out your phone to capture a viral moment as the smoke billows off your plate upon arrival. With meat flown in from a favorite butcher shop in Chicago and paired with bone marrow butter, the sizzling steaks are a must-try.
And, with desserts deliciously crafted by Damian’s talented significant other, pastry chef Faye Jonah, the restaurant’s secret ingredient might just be love. Assembled in a cylinder, the indulgent Corn Tres Leches with caramel glaze and blueberry compote falls into place once the glass is lifted. For a refreshing treat, pair your sweets with the Vida La Peaches cocktail topped with frothy egg whites.
At Casa Balam, hospitality reigns supreme. “Having a restaurant is like inviting you to my house,” says Damian. “And when you come to my house, I want to make sure you get treated the best possible way and feel welcome.”