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Little Alley Steak Restaurant Review: Local restaurateurs Hicham Azhari and Fikret Kovac retained all the historic elements found in this former antique shop, creating a visually warm environment, but also a high noise level. Although specializing in beef, the kitchen, with executive chef Tony Manns Jr., offers a fine small plates experience, utilizing Pine Street Market (Avondale Estates) charcuterie and CalyRoad Creamery (Sandy Springs) cheeses. Both wet- and dry-aged steaks are available, but the bone-in New York strip, aged 45 days, an 18-ounce gargantuan affair, is a winner and plenty for two. We like the fact that the restaurant understands that bone is flavor. Fans of American Kobe beef will want to note the Masami Ranch 10+ American Kobe steaks. At brunch, a raft of egg dishes enhances the lineup, along with plenty of steak. For dessert, the salted caramel and dark chocolate tart is most worth the calories. Emphasizing red wines, the wine list proposes many choices by the glass, but emphasizes New World choices. Much expanded since the restaurant's first list, it also goes from value selections (Catena Malbec, $36) to wallet busters (Screaming Eagle, $2,250).