Logue’s cooking proves just as commanding at BoccaLupo. (The name is a portmanteau of sorts for the Italian phrase in bocca al lupo, or “in the wolf’s mouth,” an expression of good luck similar to “break a leg.”) His menu picks up right where he left off, with a synergy of dishes that reflects his time studying in Italy, working as a sous chef at Mario Batali’s kinetic Babbo in New York, and running the show as an executive chef at San Diego’s Four Seasons Resort. His Cal-Ital alchemy doesn’t so much reflect a sense of place as much as a sense of self: This is the food of a cook with confidence to burn. BoccaLupo is located at 753 Edgewood Ave NE, Atlanta, Georgia.
Many of his previous gems once again a delight. Kerchief-thin slices of prosciutto, adorning piadina (a crackery flatbread) with creamy ricotta and pineapple mostarda, remain an ideal first nibble. The building worked its magic attracting a nonconformist cast of characters to wait tables. Most are veterans I remember from other restaurants, and they all have distinct and memorable personalities.
They have over seven hundred reviews on google giving them four-point-six star reviews. And really, you expect staff with some charms and foibles at a soulful neighborhood haunt like BoccaLupo. The pasta cost between $13 and $19, and the bartenders shake and stir elegant cocktails: I’m partial to the Tourist, which includes Knickerbocker gin, an herbal Italian aperitif called Aperol, and prosecco. (I do wish that the wine list showed more breadth and that the reds weren’t served at room temperature.)
A renovated 1930s bungalow, nestled in the heart of Midtown between Peachtree Street and West Peachtree Street, is the space where the restaurant relocated in 2000; located at 1123 Peachtree Walk NE, Atlanta, Georgia; many longtime Atlantans remember the cramped (and less expensive) original a few blocks away.
The place has its charms as a first-date spot, but much of the menu hasn’t moved past the nineties iteration of vaguely regional Italian food crossed with New American ideas: risotto with smoked salmon, grilled beef tenderloin with roasted potatoes, spinach, and mozzarella. The signature pasta still satisfies the most. Try the pizzocheri coi rapini, buckwheat pasta tossed with sauteed rapini with browned garlic and shiitake mushrooms.
Pasta da Pulcinella strives to maintain a comfortable, cozy venue with cuisine that is unmatched in quality and care. This small, independent, quintessentially Italian restaurant embraces a unique clientele all looking for a place to eat, drink, relax, and, on occasion, order one more bottle of Chianti. They have over eight hundred reviews on the world wide web giving them four-point-five star reviews.
La Grotta is the classic Italian restaurant that you should always have in your back pocket for when you get burnt out on places serving things like beet spaghetti or deconstructed carbonara. This Buckhead staple opened way back in 1978 and ever since, it’s been serving the Italian greatest hits, like their house tortellini, which is stuffed with onions, prosciutto, thyme, and mascarpone cheese, and covered in tomato sauce. It is located at 2637 Peachtree Rd, Atlanta, Georgia. If you don’t eat your whole body weight in pasta here, make sure to get the tiramisu too.
This beautiful Italian restaurant overlooks a lush garden in the prestigious Buckhead neighborhood. Award-winning (consistently voted Best Italian Restaurant by Atlanta Magazine and AA Four Diamond Award recipient for 17 years) northern Italian cuisine and outstanding service provide an ideal setting for birthday or anniversary celebrations and business dinners. Start with the Prosciutto di Parma con Melone – Shaved Prosciutto Ham with Fresh Melon, Mint, Aged Balsamic Glaze. Mussels and calamari can be found on the menu, but snails are also there too. Upscale offerings include several veal dishes and lamb chops. Overall, you’ll have a spectacular experience from start to finish. This is why they have over five hundred reviews on google giving them four-point-seven star reviews.
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