OUR CHEF
Chef Nick Leahy, born in Bermuda to a culturally diverse family, was shaped early on by global experiences from Europe to Atlanta. Inspired by his first taste of duck confit in Provence, he found his calling in the kitchen, honing his craft alongside top chefs in Atlanta before taking on the role of Executive Chef at Daylesford Organic in London. There, his passion for seasonal, farm-to-table cuisine deepened. Returning to Atlanta, he co-founded Saltyard and later opened AIX and Tin Tin, showcasing French-inspired cuisine rooted in his Provencal heritage. When the pandemic hit, Leahy successfully rebranded his ventures as Nick’s Westside and took on the role of Culinary Director for Dash Hospitality, launching several new concepts.
OUR STORY
Welcome to Vice Steak Bar where "Farm-to-table meets Bold Flavor. Vice Steak Bar isn’t just another steakhouse — it’s the result of a vision shared by a team of lifelong friends and seasoned experts in global meat trading, culinary arts, restaurant operations, and food branding. Headquartered in Georgia, Vice is redefining what it means to offer a true farm-to-table experience.
Our vertically integrated model starts at the source: we raise our own American Wagyu and grass-fed cattle right here in Georgia — certified GA Grown, and always hormone- and antibiotic-free. The beef is processed at our own USDA-certified facility, North GA Meat Company in Ellijay, and hand-cut at our local butcher shop, Vice Kitchen, in Johns Creek.
This tight control over every step of the supply chain ensures unmatched quality, transparency, and value — allowing us to serve premium F1 American Wagyu steaks at prices you won’t find at traditional steakhouses. And we do it all in a setting that’s upscale, yet laid-back and welcoming.
Vice Steak Bar is more than a restaurant — it’s a gathering space. With multiple private and semi-private options including a dedicated dining room, private patio, and a spacious covered outdoor courtyard, we’re the ideal backdrop for private dinners, corporate events, celebrations, and live music nights.
This tight control over every step of the supply chain ensures unmatched quality, transparency, and value — allowing us to serve premium Florida American Wagyu steaks at prices you won’t find at traditional steakhouses. And we do it all in a setting that’s upscale, yet laid-back and welcoming.
With a strong background in restaurant operations and consulting, Leahy founded Harvest Hospitality to help others bring their culinary visions to life. In 2024, he launched Vice Kitchen in Johns Creek, Georgia — the state’s only butcher shop connected to its own slaughterhouse. Beyond his restaurants, Leahy is deeply committed to food advocacy. He was the first chef elected to the Board of Trustees for Meals on Wheels Atlanta and has championed partnerships that connect local farmers with senior citizens in need. He remains active in organizations like Georgia Grown, Slow Food, and the James Beard Foundation, and continues to promote sustainable, community-focused dining across every facet of his work.
