Photograph by Martha Williams
One of the first things they teach you about opening a restaurant in culinary school: location, location, location. And is there a better location in Atlanta than the Beltline? No other place has as much foot traffic in our otherwise car-dependent city. A restaurant here can become a hot spot—if its food and space deliver.
Yeppa & Co.’s new Beltline outpost has been open since May, but it seems as if it’s been there much longer—perhaps because of the name recognition from its wildly successful Buckhead Village location (an offshoot of Storico Fresco fame). The restaurant’s name pays tribute to a beloved figure from cofounder Stephen Peterson’s childhood: a family friend and restaurateur known for his charisma and for shouting “Yeppa” when excited. Peterson and co-owner Pietro Gianni, a former race car driver, set out to bring Italy to the bustling pathway.
Situated on the Eastside Beltline, around the corner from Krog Street Market, Yeppa features multiple seating areas and a massive U-shaped bar in the center. From the moment you walk in, the vibe is pure, unadulterated Italian charisma. The space is ample, featuring an open kitchen as well as seating both indoors and out on the expansive patio, which comprises most of the restaurant. White curtains with printed outlines of blue fish conceal the backstock of liquor bottles on the bar. The decor leans into a distinct, seaside-inspired theme, a sharp contrast to the sleek, neon, F1-racing aesthetic of Yeppa’s other location in Buckhead.
The most coveted real estate is the patio. Even on a hot Atlanta day, it’s a pleasant place to be, thanks to industrial-sized standing fans and a steady breeze coming off the Beltline. The view of the bustling trail is lovely, and the scenes of Italian beaches and courtyards projected onto a wall add to the transportive feel. A reservation is strongly recommended, but there is a communal table on the patio and a bustling bar for walk-in guests.
My visits to Yeppa’s new home were a study in contrasts, particularly when it came to the service and drinks. On one visit, we ate inside, and the service was attentive and polished. Our server even crafted a limoncello spritz for me off the menu when I found that others we ordered (including the much-lauded espresso martini, presented in a fancy, towered carrier when ordered in multiples) were too sweet. The service was noticeably slower on the patio during another visit, and the noise level made communicating difficult. But the patio’s vibe and chilled glasses of the P’s Rosé, a mineral proprietary rosé from Emilia-Romagna, softened the annoyance. Our drinks were significantly less sweet during our second visit; the passion fruit margarita was a highlight because it was the one drink I tried that wasn’t cloying.
Photograph by Martha Williams
Yeppa distinguishes itself with its food, and the kitchen operates at a high level for such a new restaurant. Among the appetizers, the prosciutto and melon made me feel as if I were knee-deep in an Italian summer in some coastal town. Slices of prosciutto crudo di San Daniele, pink and vibrant and unmarred by oxidation, were draped like throw blankets over cantaloupe wedges that were perfectly firm and fragrant. The grilled fish spiedini (skewers) were smoky, tender, and remarkably fresh. The meatballs were tender, perfectly seasoned, and balanced by just the right amount of acidity from the tomato sauce. The tuna carpaccio delivered a fun twist on a seaside classic, with a finely chopped mix of pistachios and briny capers adding complexity and crunch. The cacio e pepe salad, though wetter than Buckhead’s version, proved to be a bold, peppery, and satisfying alternative to a Caesar. It’s a salad trend I love seeing on menus across the country.
Pasta and focaccia pizza offerings take center stage, all of which are made in-house. The lasagna was thankfully free of the ricotta overload that often bogs down towering American versions. This was more like lasagna you’d find in Italy, tightly packed with silky layers of pasta and intensely flavored Bolognese. The same robust Bolognese sauce was the star of the show when served over twirled ribbons of tagliatelle in another dish. The cacio e pepe pasta was less successful; it was so rich that eating more than a few bites was challenging. This classic pasta sauce should rely primarily on starchy pasta water, Pecorino Romano cheese, and ground pepper for its velvety emulsion, but chitarra pasta seemed weighed down by an excess of cheese and fat.
My favorite bite was the margherita focaccia—a masterclass in simplicity and execution. It arrived with a crisp, greaseless crust that was airy and light, fresh whole basil leaves, exceptional mozzarella that was milky and round on the palate, and a perfectly balanced tomato sauce. There are fewer meat and fish options than pasta dishes, which make up a large portion of the menu. Expect such standards as branzino and tagliata di manzo (steak). The boneless steak, although well-cooked and flavorful, was a surprisingly modest portion. It was tasty, but there are better items to order on the menu. Desserts stick to Italian comfort classics: scoops of assorted gelato and a warm, homemade focaccia slathered with chocolate spread.
Yeppa’s Beltline location is not perfect because some dishes and service could use fine-tuning, but it’s already a huge hit, and I loved being there. I’ve already asked friends to go back to the patio for a glass of rosé and a plate of pasta. If planning a return visit is not a good indication of a restaurant’s success, I don’t know what is.
This article appears in our October 2025 issue.
