Sunday, March 30, 2008
Food, "Dish"
New & noteworthy
Atlanta’s restaurant scene continues to expand
CREDIT:Courtesy of Stella Trattoria
Baci pasta at Stella Trattoria
By Kirsten Ott
PEASANT BISTRO
250 Park Avenue West NW. 404-230-1724. www.peasantatl.com.
Hours: Lunch is served daily from 11 a.m. to 5 p.m. Dinner is served Sun. through Thu. From 5 to 10 p.m. and Fri. and Sat. from 5 to 11 p.m.
A sophisticated take on a neighborhood bistro, the newest dining destination from Maureen Kalmanson and Pamela Furr (of Mick’s and Pleasant Peasant fame) is warm and inviting with its soft neutral tones, gentle lighting and eye-catching local art. The two-storied restaurant, which opened in late February in the Luckie Marietta District, borders Centennial Olympic Park and is just around the corner from Georgia Aquarium and the New World of Coke. With plenty of small high-tops on the lower level to enjoy a cocktail, some apps or a full-fledged meal, tourists and worker bees will be equally pleased, as this Downtown area has been in dire need for more lunch and dinner options. Up the rounding wrought iron stairs, an airy second level awaits serious foodies. Comfortable, chic booths and café tables are spread throughout several rooms, the mezzanine level (which looks out on the park and Atlanta’s skyline) and a large patio that will soon boast lulling waterfalls and lush plants. Chef Shane Devereux offers perfectly varied fare, from a tantalizing lamb tagine awash in Moroccan spices to a handsome Manhattan filet.
STELLA TRATTORIA
563 Memorial Drive. 404-688-4238. www.stellaatlanta.com.
The new trattoria in the heart of Grant Park serves affordable, made-from-scratch pizzas, pasta and rustic Italian fare. A large patio offers a rather peaceful view of Oakland Cemetery, while inside diners are seated at dark wooden tables and booths. The informal setting affords the opportunity for families, couples and friends to have easy conversations over a nice selection of wines (including some organic varietals), while sharing their large helpings of traditional pastas and pizzas made from locally grown and organic ingredients. Our fave? The baci pasta, a delicious bowl of quattro formaggio-stuffed purses in vodka sauce made from organic tomatoes and hormone-free cream, a brainchild from executive chef Lisbet Hernandez. The restaurant was founded by Rich Chey (Doc Chey’s Noodle House, Osteria 832—the HomeGrown Restaurant Concept folks), who’s very much into fostering good karma by using alternative energy and water-saving products in his new restaurant. Stella also recycles all its cardboard and glass, in addition to using recyclable packaging and serving water to guests only upon request. Waste not, want not—right? SP
When she’s not checking out restaurants, interviewing chefs or nodding off after her fifth glass of wine, Life, Food & Style Editor Kirsten Ott dishes culinary and cocktail insights. E-mail her at kirstenott@sundaypaper.com.