About Us

Our Chef and Staff

With 20 years of experience cooking in the finest restaurants, our chef is excited to present their vision to you and all our guests. Our caring and committed staff will ensure you have a fantastic experience with us.

Our well-trained and knowledgeable staff allows us to maintain our consistency of great service and quality of food, which are hallmarks of fine dining establishments worldwide, and has allowed Graysons Steak and Seafood Restaurant to become one of the best restaurants in Newnan.

One of the core elements of Graysons is the longevity of our staff and their level of experience. We have staff members like Head Chef Jacob Harrison and our Pastry Chef Juliet Turlington who have a combined 18 years with Chef Len, originally starting at our sister restaurant, Mama Lucias.

Our present menu is a representation of the original concept of fine dining with quality Seafood and memorable Steaks. Owned and operated by long time Newnan restauranter, Leonard Guillaume, we are becoming a restaurant where locals meet and families celebrate birthdays, weddings, anniversaries and other special events.

Graysons Steak and Seafood Restaurant is a representation of the original concept of fine dining. We pride ourselves on serving USDA Prime Aged, Corn-Fed Beef, that is butchered in house. Our charbroiled steaks are cooked on a grated surface as well as from being broiled from above to sear in flavors, which lends to a light charcoal smoke flavor and a dark crispy crust that keeps many of our regulars coming back time after time.

Wine Director

We offer an extensive world wide wine list that has been personally selected by our wine director Camille Balboa, a tier 1 sommelier. Applying her experience and success from Mama Lucia’s, Camille has assembled an extensive, international wine list to tempt any palate.

Special Events and Catering

Our Green Room is available for private events (easily accommodating up to 22 individuals) including wedding rehearsals, reception dinners, business lunches, pharmaceutical lunches, dinners, cocktail receptions, or whatever your need may be. There is a fee to reserve our private room. To reserve, please contact us by email or phone. We would love to discuss how to be a part of your next event.

If you are needing a cake for an event, our pastry chef will get in touch with you to gather all important information - size, color(s), flavor(s), etc.

Seasonal and Local

We refuse to compromise on quality in our restaurant. That's why we source our fresh ingredients from local farmers' markets.

Special Notes

For parties 6 and over there is a 20% gratuity
If you bring in your own wine there is a $35.00 corkage fee
If you bring in your own cake there is a $2.50 cake plating fee per person
There is a business casual dress code, we ask for no tank tops for men and no flip flops
In order to accommodate all guests in December, parties of 10 or more must rent the Green Room for dinner service.