In tomorrow’s AJC I have a review of St. Cecilia, the newest in Ford Fry’s string of restaurants. I gave it a grade of 3 stars.
At St. Cecilia, the bright and breezy two-story space mimics the delicate flavors of the light, coastal European fare. Simple fish dishes like herb-scented swordfish and fresh pastas like the spring green nettles ravioli come from this kitchen. The fare is still a work in progress as the kitchen strives to identify its most successful dishes and keep up with the demands of an ambitious 160-seat dining room. But that doesn’t stop the Buckhead business lunchers and evening trendsetters from snagging every available perch. St. Cecilia is where you’ll find Atlanta.
The restaurant’s signature dish is fast becoming its hearth-roasted octopus, its meaty interior juxtaposed with crispy charred tentacles. The new spring menu brings another competitor for top spot: the spring ravioli. Green nettle-infused pasta comes stuffed with a smooth mascarpone and spring pea mixture.
To end your meal, the warm ricotta doughnuts may satisfy your sweet tooth. But I’d recommend exploring the coffee cocktails instead. Try the carajillo, a shot of espresso mixed with rum presented in a short glass encrusted in a cascade of lemon zest and sugar.
Subscribers can read the full review at myajc.com.
–by Jenny Turknett, Food and More blog