Bruce Logue’s passion for pasta is impressive: He hand-cuts and extrudes his own and marries it deftly with Calabrian chiles, red shrimp and scallions, or wild mushrooms and Tuscan kale kimchi. Yes, he is American, and he occasionally takes liberties with the classics (bruschetta banh mi, anyone?), but even at his most creative, he is faithful to the spirit of Italy. 753 Edgewood Avenue, boccalupoatl.com
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This article originally appeared in our December 2014 issue.