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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. With his diverse culinary background, executive chef Bob McDonough brings a French sensibility to the preparation of steak, and has great respect for meat that's cooked on the bone. Although specializing in beef, the kitchen 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. At brunch, a raft of egg dishes is added to the line-up, along with plenty of steak. Desserts vary frequently, but the kitchen demonstrates a gift in this department. We like the salted caramel and chocolate tart, so if that appears, snag it. Emphasizing red wines, of course, the wine list proposes many choices by the glass, and ranges around the wine-producing world. However, we think the list should be more distinctive to support the quality of the food. The beer list is more intriguing.