Tartufo Pizzeria
The sliding door that connects La Fourchette to its next-door sibling, an adorable new pizza joint, is a stroke of genius. It not only acts like an open border between two worlds, but it also allows La Fourchette’s smart wine program to legally cross over. A customer dazzled by the refinements of a thin pie with local eggs cracked over a layer of ricotta perfumed with Parmigiano-Reggiano and fruity olive oil could, for example, pair it with an appropriately earthy Pinot Noir from Burgundy.
The pizzas—which measure fourteen inches, enough to feed one voracious appetite or two more modest ones—are stellar. Ingredients such as grilled artichoke, sweet peppers, pesto, and fresh mozzarella or caramelized onion and arugula with truffle oil rest lightly on delicate, handsomely charred crusts.
The restaurant makes its own gelato in flavors such as tiramisu, yogurt and blueberries, and rosemary vanilla. Tartufo’s long and narrow proportions perfectly suit the sleek design that includes a splendid community table. The atmosphere transcends Italian machismo and Buckhead pretensions.
