7. BoccaLupo

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Photograph by Heidi Geldhauser
Photograph by Heidi Geldhauser

BoccaLupo

Here’s what our ideal neighborhood restaurant looks like: a T-shirt-friendly dress code, impeccable, often surprising food, and a bar that shakes as well as it decants. You’ll find all of that at Bruce Logue’s pasta bungalow, where Old World Italian staples get New World makeovers. Think pan-fried wedges of lasagna, thin chicken liver ravioli, and 20-yolk tagliatelle tossed with butter and kimchi. A skewer of grilled octopus and mortadella over Marsala-scented field peas is one of the greatest appetizers in the 404, while Logue’s black spaghetti with shrimp, sausage, and scallions is his signature move.

Pasta maker
Shapes to know (and eat)

(clockwise from left)

Garganelli
Tossed with chicken and veal ragu

Lasagna
Noodles baked with fontina fonduta

Tagliatelle
Tossed with mushrooms, kimchi, and butter

Ravioli
Filled with chicken liver mousse

Black spaghetti
Served with sausage and shrimp

753 Edgewood Avenue, 404-577-2332, boccalupoatl.com

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