Comments on: 30 Restaurants in 30 Days: La Pietra Cucina http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/ Discuss Atlanta restaurant reviews and food news with John and the AJC\'s dining team Fri, 10 Feb 2012 21:14:03 -0500 http://wordpress.org/?v=2.8.4 hourly 1 By: BigDaddy http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3862 BigDaddy Wed, 11 Nov 2009 01:31:11 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3862 I found this place to be frustrating - you can tell that it's on the verge of being something really good - but it's not there yet. There's more in my review here: http://www.examiner.com/examiner/x-22925-Atlanta-Lunch-Examiner~y2009m11d10-La-Pietra-Cucina--First-Impressions I found this place to be frustrating – you can tell that it’s on the verge of being something really good – but it’s not there yet. There’s more in my review here: http://www.examiner.com/examiner/x-22925-Atlanta-Lunch-Examiner~y2009m11d10-La-Pietra-Cucina–First-Impressions

]]> By: Vicki http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3697 Vicki Mon, 09 Nov 2009 22:17:14 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3697 My husband and I went here when it first opened, and were turned away by the hostess, who said " All the tables are full, you will have to leave" in a kind of trance. We said, trying to help....Could we sit at the bar and maybe have a glass of wine while we wait? And she just looked at us. It was the strangest reception ever. We turned and left. My husband and I went here when it first opened, and were turned away by the hostess, who said
” All the tables are full, you will have to leave” in a kind of trance. We said, trying to help….Could we sit at the bar and maybe have a glass of wine while we wait? And she just looked at us. It was the strangest reception ever. We turned and left.

]]> By: caponata http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3589 caponata Sun, 08 Nov 2009 14:54:25 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3589 Its funny, reading through the blogs above and also some of your other posts nobody answers your questions. La Pietra, last night was as spot-on as the meals I have been served at Babbo. Special of truffle carbonara was balanced with truffle and egg serving as a great prelude to the backdrop of pork. The Calabrese, served hot, was again spot on (3rd time trying),reverting back to apps, fried olives and tuna with cucumber brodo, mellow and sophisticated, although not the right time of year for a dish like this. The lamb, it came out medium rare without me asking, I like this! It reflects a New York mentality of understanding how a meat should be cooked, and the sauce ? It was nice to run a piece of meat through the Fonduta, but, it was so well seasoned I didnt think it needed it. Bravo Bruce, E stato un pasto delizioso, the service, still needs some help though. Uneven? Maybe to traditional standards, but modern twists like this are happening all over italy. By the way, about six months ago I walked by a table you were sitting at with friends and commented on being a big fan of yours, sorry to interrupt your meal, impulse and too much wine led to on-sight word babble. Its funny, reading through the blogs above and also some of your other posts nobody answers your questions. La Pietra, last night was as spot-on as the meals I have been served at Babbo. Special of truffle carbonara was balanced with truffle and egg serving as a great prelude to the backdrop of pork. The Calabrese, served hot, was again spot on (3rd time trying),reverting back to apps, fried olives and tuna with cucumber brodo, mellow and sophisticated, although not the right time of year for a dish like this. The lamb, it came out medium rare without me asking, I like this! It reflects a New York mentality of understanding how a meat should be cooked, and the sauce ? It was nice to run a piece of meat through the Fonduta, but, it was so well seasoned I didnt think it needed it. Bravo Bruce, E stato un pasto delizioso, the service, still needs some help though. Uneven? Maybe to traditional standards, but modern twists like this are happening all over italy. By the way, about six months ago I walked by a table you were sitting at with friends and commented on being a big fan of yours, sorry to interrupt your meal, impulse and too much wine led to on-sight word babble.

]]> By: N-GA http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3512 N-GA Fri, 06 Nov 2009 21:53:05 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3512 I love Babbo...go there or Esca whenever I'm in NYC. Favorite dish is fois gras-stuffed ravioli with a balsamic vinegar reduction. Not subtle...needed a BIG Amarone for balance! I love Babbo…go there or Esca whenever I’m in NYC. Favorite dish is fois gras-stuffed ravioli with a balsamic vinegar reduction. Not subtle…needed a BIG Amarone for balance!

]]> By: Carol http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3498 Carol Fri, 06 Nov 2009 17:30:32 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3498 Quantrano & Harrison should have gone all the way and named their new restaurant OFFAL. Quantrano & Harrison should have gone all the way and named their new restaurant OFFAL.

]]> By: italia-oni stalli-oni http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3458 italia-oni stalli-oni Thu, 05 Nov 2009 22:33:26 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3458 JK - where can I find out about your background as a food critic? would like to know more about your "upbringing" JK – where can I find out about your background as a food critic? would like to know more about your “upbringing”

]]> By: John Kessler http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3452 John Kessler Thu, 05 Nov 2009 21:42:46 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3452 Thanks, Mike. And, Linda, I promise never to leave you in hyperlink limbo. Welcome to town. Let me know what kinds of restaurants you're looking for, and I'd be happy to point you to some of my faves. Thanks, Mike. And, Linda, I promise never to leave you in hyperlink limbo. Welcome to town. Let me know what kinds of restaurants you’re looking for, and I’d be happy to point you to some of my faves.

]]> By: Mike G http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3411 Mike G Thu, 05 Nov 2009 19:07:29 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3411 John, So glad to have you back on the beat in a big way. Babbo is my favorite restaurant. One of my favorite dishes there is the black spaghetti with the chili and rock shrimp. Simply amazing. I will now be at Pietra Cucina as soon as possible to check out as many of their pastas as I can take. Also, I realize this relates to another post, but love Abattoir. The lardo croutons and anything in the "jar" section is great. This is now my "go to" blog on restaurants in ATL. You have lots of posts, and they're dense... that's a compliment. Lots of great content. Keep it up! John, So glad to have you back on the beat in a big way. Babbo is my favorite restaurant. One of my favorite dishes there is the black spaghetti with the chili and rock shrimp. Simply amazing. I will now be at Pietra Cucina as soon as possible to check out as many of their pastas as I can take. Also, I realize this relates to another post, but love Abattoir. The lardo croutons and anything in the “jar” section is great. This is now my “go to” blog on restaurants in ATL. You have lots of posts, and they’re dense… that’s a compliment. Lots of great content. Keep it up!

]]> By: John Kessler http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3372 John Kessler Thu, 05 Nov 2009 16:03:25 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3372 no worries, JM! I, too, am bothered by bloggers who don't do the courtesy of a simple spell check before posting. I am also overly fond of interesting words and have a weakness for shoehorning them in my copy. Thanks, and I'm glad you're reading. no worries, JM! I, too, am bothered by bloggers who don’t do the courtesy of a simple spell check before posting. I am also overly fond of interesting words and have a weakness for shoehorning them in my copy. Thanks, and I’m glad you’re reading.

]]> By: JM http://blogs.ajc.com/food-and-more/2009/11/04/30-restaurants-in-30-days-la-pietra-cucina/comment-page-1/#comment-3364 JM Thu, 05 Nov 2009 14:39:46 +0000 http://blogs.ajc.com/food-and-more/?p=1251#comment-3364 JK: I apologize...my mother would not be proud of me. I enjoy your reviews and expand my vocabulary at the same time. JK:

I apologize…my mother would not be proud of me. I enjoy your reviews and expand my vocabulary at the same time.

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