Atlanta >Food & Dining > La Pietra Cucina
1545 Peachtree St Ne Ste 101, Atlanta, GA | Directions 3030933.797621 -84.388221
Sat: 5:30pm-10pm, Mon-Fri: 5:30pm-10pm, 11am-2pm
Neighborhoods: Northeast, Northeast, Midtown
Freshly made pasta is the way to go at Pietra, even though Bruce Louge has moved on, they're still cranking out some of the best pasta in the city!
La Pietra Cucina has ditched their old dark walls & pricy menu for a relaxed vibe, bright interiors & an open kitchen. You'll find an all new menu with new favorites - seared scallops and decadent short ribs. Don't worry, the pasta that they're known for is definitely still on the menu.
In the restaurant business it take more than good food to become successful, especially in this city. Case in point; take the highly respected rock-star chef, Bruce Logue, known for creative Italian cuisine and because of poor marketing, a dismal atmosphere, and lack of identity in a section of the city that loves identity, his restaurant La Pietra Cucina fails. Enter into the picture Bob Amick and Todd Rushing and the rest of the Concentrics’ team to do a complete overhaul with a total re-design of the space and re-branding La Pietra Cucina as LPC with a much simpler Nuevo-Italian menu. Prior to the makeover Chef Logue decided to leave to pursue other interest; his shoes needed to be filled with someone that could build upon the new LPC concept and make it flourish. Chef Russell Kook was tapped to take over the kitchen bringing with him his multitude of fine dining experiences from his time in Vegas, Chicago, and as runner-up on Season 8 of Hell’s Kitchen. Chef Kook has created a thrilling value driven menu that doesn’t sacrifice quality filling a void in the part of the city that’s nestled between Buckhead and Midtown, near the Art Center Complex.
Chef Kook’s menu offerings are ideal to be shared amongst the table. Suggest starting with a few of the Spuntini or Snacks to jump-start the tastebuds. The Fiorello Peppers with pickled feta and the Todd’s Meatballs are both got to haves. The charred peppers with their subtle smoky flavors and sweet spiciness (not hotness), and the veal meatballs on a bed of Anson Mill’s polenta with a hardy pomodoro sauce, both will surely get the appetite going - guaranteed! Of the Antipasti selections, the Pan Fried Octopus and the Buffalo Mozzarella are simply instant gratification on a plate. The ultra-tender octopus is a not be missed. After braising in a red wine, the octopus is pan-fried until slightly crisp and is served with grilled frisee and a savory arrabitata sauce. The Buffalo Mozzarella Salad with its preserved lemon vinaigrette is astonishing. It has lively mouth feel with its tart and creamy textures; throw in some blanched fava beans and crispy Nueske’s Applewood bacon and you have the makings of a culinary ecstasy.
Seriously disappointed – Incredibly disappointed! After all the great reviews and the on-line menu another couple, my husband, and I were very excited to go to dinner at La Pietra Cucina. The two women in our party are vegetarian and there wasn't a single vegetarian option on the menu. Understandably, menus change often at nice restaurants, but when we asked the waiter if a vegetarian pasta dish could be made he checked with the kitchen only to report they recommended that we just have a salad. That is ludicrous! A restaurant of this caliber should be more than willing to accommodate their guests. The even had a vegetarian option the 6-course New Years Eve menu, but refused to serve us a single serving of it. The restaurant had MANY open tables and the manager never even addressed the situation. We finally decided to pay for our $11 cocktails and go and eat elsewhere. Needless to say we will not be going back.
Delicious Pizza and Pasta – The place offers very good pizza and pasta .. its all in La Pietra ! Trust me .. I have been eating pizza since I was a kid and this is one of the best that I have tasted so far ..;-) thumbs up !
Easy Access – If you're going for pasta this is the place to go. Always fresh and tasty. Other dishes just OK. Close-by for me...me not planning to return anytime soon.
My favorite pizza restaurant – I have always been a pizza lover and am constantly on the search for great tasting pizza. La Pietra Cucina did not disappoint me when I first visited their place. The food was meticulously prepared and the service was awesome.
A big name chef, high-end eats and a word-of-mouth reputation have this Italian eatery getting rave reviews. – In Short
Awaiting a face-lift in 2009, the 45-seat dining room is a tiny make-shift job, lodged the corner of the former MidCity space. Without the full digs in place, Bruce Logue's pedigree (Panos and Pauls, Mario Batali's Babbo in NY) and charismatic Italian menu put La Pietra Cucina on the must-try map. Much of the menu is one part amusing, one part delicious. Black spaghetti is died with squid ink, tossed with calabreses sausage and rock shrimp; a spot-on southwestern shift in the Italian staple. The perfectly-cooked duck confit risotto is touched with smoothly sweet figs, topped with a balsamic drizzle and might be the best the city has to offer. With a patio perfect for spring and expansion on the horizon, this already-primo reservation should make it one of next year's great restaurants.
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