Behold, the opening menu of Ford Fry’s St. Cecilia

Buckhead restaurant is set to open January 13 with Brian Horn at the helm
Triggerfish, hearth charred calamari, and fennel at St. Cecilia

Photo courtesy of Facebook

In less than a week—January 13 to be precise—Ford Fry’s newest venture, St. Cecilia, will open in Buckhead’s Pinnacle Building, in the space formerly home to Bluepointe. With a menu that covers the southern European coast, inspired by Genoa, Italy, and the Ligurian coast, St. Cecilia focuses on fresh pastas, roasted fish, and crudo. Brian Horn, who acted as Ford Fry’s righthand man in opening King + Duke, the Optimist, No. 246, and JCT Kitchen, is the executive chef, working with Chrysta Poulos for pastries and Lara Creasy for beverages.

Menu items include Georgia shrimp cappelletti, wood-roasted Block Island swordfish, and grass-fed beef tartare. St. Cecilia serves beer, wine, and coffee drinks, as well as cocktails like the Gold Dust Woman with pisco, L’Esprit de June, prosecco and flower pollen; and Let it Bleed with bourbon, Casoni 1814 Aperitivo, cherry Heering and tangerine juice. Desserts include bomboloni doughnuts filled with housemade ricotta, honey-cinnamon syrup.

Named for the patron saint of music and the sirens of Greek mythology, St. Cecilia seats 160 guests and is decorated with Romanesque tiled columns and distressed mirrors. There’s an open kitchen, a private dining room, and three chef’s tables. It will be open for lunch and dinner. Read on for the menu.

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