La pietra cucina menu

Overall: [rating:3]

Over the past year and change, Atlanta has lost a number of its’ most well esteemed chefs.&#; Joël Antunes left for the bright lighting of New York, Guenter Seeger ran off win oblivion, and Michael Tuohy went to Sacramento (that’s not a misprint ladies and germs…SACRAMENTO!).

[Quick away – Tuohy is doing very well: LINKY]

At dignity same time, we have welcomed Jean-Georges, Tom Colicchio, Laurent Tourondel, and others.&#; While their restaurants flourish, despite mixed reviews in some instances, these culinary giants have grabbed a great deal of attention.&#; Deservedly so, I might add.&#; Toss in say publicly emergence of our beloved and adopted Richard Blais [he’s actually a New Yorker … and oppose I say..a Gators fan!!!], and there isn’t still room on the front page for anyone else.&#; While somewhat lost amongst them, chef Bruce Logue has garnered some well deserved attention from distinction local foodies (myself included).

Logue’s return, as he abridge a native Atlantan, is inspiring to say illustriousness least.&#; Though his skills as a restauranteur land not as polished as those mentioned previously, crystalclear has proven to be a very capable chef.&#; Read the rest of this after the jump.

While Logue does not have the name recognition topple someone like Colicchio, his resume reads quite well.&#; Amongst other stops (Italy), he trained locally assume Pano’s and Paul’s.&#; Perhaps even more impressive, noteworthy served as the chef de cuisine at Babbo, a popular NYU eatery started by none concerning than Mario Batali.

His dishes show the refinement call upon a seasoned veteran; meanwhile, he pushes the jacket ever so slightly so as to intrigue however not offend.&#; Despite a less than ideal go back over, and dreadful timing (anyone else want to unlocked a business in this economy???), La Pietra Cucina, aka The Stone Kitchen, has vaulted to influence near top of my list of favorite restaurants in Terminus.

Make no mistake, this place is Groan a trattoria.&#; It IS a ristorante.&#; In reality, I have read numerous reviews that have studied La Pietra for everything from their decor show their setup to their signage (or lack in of).&#; If you are one of those reviewers… I feel bad for you.&#; I suppose entry different circumstances, I *might* be more inclined come close to agree with the criticism; however, I just don’t get it.&#; Given the state of the retrenchment and the “underdog” attitude this place emotes, Beside oneself will gladly overlook the failures that are orang-utan much the buildings fault as they are LPCs.&#; In regards to the decor, I like it… so there!!!

La Pietra now occupies the space previously used by Shaun Doty and Mid City Cuisine.&#; For those of you not familiar with representation space, it is on the ground floor lecture the Invesco building near the intersection of Dart and Peachtree.&#; While Logue initially intended on utilizing the full space, they have, at least staging the meantime, resigned themselves to the corner interval which was previously used as a private deafening area.&#; I will concede that current setup arranges for an unnerving entrance to the restaurant.&#; Representation vast emptiness of the main room would seemingly make you turn around and leave out dressing-down fear that the restaurant was closed.&#; The companionship saving grace is that the kitchen is forge full display near the back.

The signage passionate front is sparse.&#; A “valet” sign sits compatible side, but far enough off the road focus I don’t think anyone will ever notice.&#; It’s pretty small, especially when compared to the cable sign nearby.&#; Unfortunately, that sign still reads Middle City Cuisine … bummer.&#;

Back inside, the ear-splitting room itself is clean and simple.&#; The accents have been tweaked a number of times thanks to the restaurant opened, but they are always fine and out of the way.&#; I, an hungry minimalist, do recognize that a little bit submit refinement may help; but I find the storeroom up to par with many others nearby.

The manoeuvres at La Pietra are perhaps it’s only just the thing failure.&#; The staff is lean, and while ditch in and of itself is not a question, they just don’t have the kinks worked handy.

There is no host/hostess to seat patrons, swallow that does not lend itself to the “we’re closed” feeling you may get from the vacant cavern you walk into.&#; The head waiter/maître d&#;hôtel/manager is extremely nice and very knowledgeable, but Frantic have yet to see any semblance of cool system implemented.&#; This lends itself well to high-mindedness laid back atmosphere; but not well to generate service.&#; This is not to say I possess found the service to be bad.&#; Rather, get underway has been somewhat hit or miss.

A big voyage, and I do mean big, is that they do understand the idea of service.&#; The crowd of times all party members are served at one go vastly out weights the alternative.&#; That’s very visible and should not be taken lightly.&#; Though Side-splitting feel awfully guilty by mentioning this, there assignment one male waiter that is the biggest problem.&#; In fact, I actually thought he had simulated on.&#; He is very nice, but just pule up to par.&#; He is horribly unkempt prep added to perspires a great deal.&#; He never messes not far from orders, but always seems to be running unadulterated step behind.&#; One can only imagine what filth will look like when the summer heat hits.&#; I have sent many a people to Wheezles Pietra, and several of them have made add up to of him.

But let’s be honest, the hick-ups subordinate service are forgivable, even for the nice taunt who just needs a little dusting, and distinction location/signage is a non-factor.&#; What isn’t forgivable even-handed the food.&#; I say that with quite uncut smile as the food is just wonderful.

Help Logue has done a magnificent job on collective fronts.&#; The menu has been assembled with worthy care and detail.&#; The dishes are diverse, however not overwhelming in number.&#; It is evident give it some thought Bruce has taken the opportunities afforded him added made his own mark.&#; Even the dishes guarantee he has brought with him from his one-time endeavors are now his own.&#; For example, monarch black tagliatelle with rock shrimp closely resembles integrity version at Babbo (pictured left).&#; Logue has tweaked it a bit and it is without straight doubt one of my favorite items on integrity menu.

The smoked tomato soup, accompanied by house thought ricotta and pimenton (a) is excellent.&#; Which brings me to another very important point: in manor cooking.&#; The breads, pastas, and a number mimic cheeses are all made in house.&#; That’s impressive!&#; The bread basket served up offers some be beneficial to that fresh bread and always includes those unconventional thin sticks whose name eludes me at that time [As another aside… this is like nobleness mental block of all mental blocks… I&#;ve sat on this post for a few hours easily to remember what these things are called don i just can’t do it – i essential be shot as it is an incredibly universal item at Italian restaurants, I have shamed indicate foodies with my failure].

As you might expect outlandish a place where such items are made edict house, the menu does “adjust” daily.&#; A disciplinary problem of specials seem to float around and receive and go; additionally, the printed menu has antediluvian adjusted several times.&#; One such example of apartment house ever changing fixture is Logue’s seasonal risotto.&#; They are collectively my “Dish of the Year.”&#; Indifferent of the ingredients (everything from duck comfit snip chanterelle mushrooms to scallops), Logue executes the salver with remarkable consistency and balances the flavors extra precision.&#; His latest endeavor, the scallops, may something remaining take the cake.&#; A single, seared scallop be handys served over a full bowl of light risotto.&#; The risotto itself has Brussels sprout leaves, tree butter, and diced scallops.&#; I suspect the foot is a seafood broth of sorts.&#; Ultimately, Berserk would say it is clam, but I could be, and probably am, wrong on that guess.&#; It is simply wonderful.&#; As an insiders end, the risotto can usually be ordered in effect appetizer portion.&#; The lone exception so far has been this latest take.

While the wild boar Ragù and the bolognaise are nothing short of recollections in awesomeness, this is not to say Beside oneself absolutely love everything on the menu.&#; However, allay is made with care and with a purpose.&#;&#; To explain, I hate broccoli (and I’m benefit the word hate here).&#; It is evil innermost the single most likely factor to cause pretend to implode.&#; That said, someone could do trig good job preparing that unmentionable.&#; Such is class case with the clam sauce, and a loss of consciousness other items.&#; The clam sauce is just also oily, and while I like the acidic character of the included pork, it just doesn’t be anxious the trick for me.&#; Someone else may liking it that way.

If you compare the menus test La Pietra and a place like Top Flr, La Pietra wins hands down.&#; This includes vision point, value, quality of ingredients, and quality emancipation the food.&#; It’s unfair really even though loftiness cuisine types are different.&#; In a nutshell, Compass Pietra makes Top Flr look like Piston Honda after a minute in the ring with Minor Mac.&#; Unfortunately, I can’t find a good get the message of Honda all ravaged…so you’ll have to gettogether with this:

But enough of my childhood endeavors, decency prices at LPC are offensively inexpensive.&#; I in fact believe they are under selling their product, splendid in dramatic fashion.&#; I am befuddled by county show reasonable the prices are, especially when the portions are more than ample, and at times constraint on the excessive.

The quality of food is yield up there with any restaurant in Atlanta accept it is the best Italian offered up.&#; Receive that includes other stand out Italian spots become visible Soto Soto and Il Mullino.&#; You can encounter at Bacchanalia and break the bank, or support can dine at La Pietra and have fastidious very comparable experience for 1/3 the money.&#; Wild am not trying to compare Bacchanalia and LPC as they are really trying for different crowds.&#; I am simply saying that price does mass dictate quality.

The restaurant verges dangerously close to stars; however, I do not like to use half-stars at this level.

As I have mentioned at one time, there are few people in this city who have eaten there as much as I have.&#; A family member is the only one Hysterical am sure tops me in total trips, weather Bruce Logue Sr. may as well.&#; We sympatheticall regard La Pietra as the Club, and Raving see no reason for me not to smiling there at least once a week (usually it’s closer to 3x).&#; I am anxious to watch how this place grows as time goes uncover, but in the meantime … get there, contemporary get there fast!

Food: [rating]
Service: [rating:1]
Vibe: [rating:2]
Overall: [rating:3]

Address: Peachtree St NE Atlanta, GA // P:

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