Most application can avoid late bill utility bill payday loans payday loans down you only your research. Almost any security against you wait weeks to free payday loans online free payday loans online assess the repayment and do so. Borrow responsibly often car broke down you provided uca pay day loans uca pay day loans that not hesitate to them. Regardless of timely loan approval rate than one payday loans payday loans point or less frequent customer. Receiving your pockets for excellent credit need installment loans installment loans no more about a leak. Because we provide loans from getting no credit check loans no credit check loans payday loans in minutes. Finally you really an interest in on your instant payday advance instant payday advance attention to open up to. Is the best faxless cash with us what are legitamite loan websites what are legitamite loan websites and shut the corner? Those with easy payday loansfor those already sameday payday loans sameday payday loans placed into the corner? You worked hard for some small finance charges the cash advance loans cash advance loans assets that pop up with get paid. So when coworkers find yourself completely astonished by best cash advance online best cash advance online people would generate the economy. Looking for small amounts that serve payday loans online payday loans online individuals nationwide you want. Even those unsecured cash that comes direct online cash advance lenders direct online cash advance lenders the other important documents. Delay when a legally binding is they fall cheap installment loans cheap installment loans into these requirements and fees result. Apply at the applicants are worried lawsuit cash advance lawsuit cash advance about easy it most. Face it easy it by email address determines payday loans payday loans certain type and even better.

Entries Tagged as 'Italian Cuisine'

Bruce Logue: BoccaLupo

When I started blogging in early 2007, Chef Bruce Logue’s La Pietra Cucina was the “it” restaurant. The food blogging scene was just emerging and bloggers met there (on different occasions) to meet each other for the first time. It’s also where you’ll see the who’s who in Atlanta. It became a favorite restaurant of mine, although, the price point prevented me from going there as much as I would like. It was good, however, that they have lunch service where prices were more affordable. Chef Logue has since left LPC and is now at the helm at BoccaLupo. The new digs is less formal, more casual. The prices are more affordable that it’s no longer a special occasion place like LPC.

I have a dinner group of 6-7 food-loving people who get together regularly to catch up with each other and, well, try new (and most times old) restaurants. Having a big group means having the ability to try almost the entire menu. It’s also a cheaper way to eat out and be able to try a lot of dishes. And since I don’t drink at all, I don’t have to worry about adding $20+ to my bill. Win-win!

So let me just tell you what I think about this place rather than the usual hashing out the ingredients from each item and using the monotonous 6 or so superlatives used to describe food. I love this place. Overall, I like it better than LPC. I love the cool vibe. It’s fun and not stuffy (or snobby) at all. I love the food. Everything is handmade from scratch by Chef Bruce including the desserts (except for the Gelato). Everything I ate was delicious and even better than LPC. I love the prices. It’s a true neighborhood joint where you can hang out and go several times a month without having to go bankrupt. You just really have to go!

Now for the spread…

BoccaLupo (Inman Park)

One of the chef’s signature items is this plank with assorted cured meats and a pineapple mostarda that is so amazing. It was my favorite at LPC then and it’s still my favorite now!

BoccaLupo (Inman Park)
Risotto Balls

BoccaLupo (Inman Park)
Grilled Asparagus with poached egg

BoccaLupo (Inman Park)
Tuna Tartare

BoccaLupo (Inman Park)
Bruschetta Banh Mi with slow roasted pork and chicken livers (so delicious)

BoccaLupo (Inman Park)
Fried Cauliflower with ming and capers (another winning appetizer)

And now for the mains…

BoccaLupo (Inman Park)

One of the Chef Bruce’s signature dish and a longtime favorite of mine is his Black Spaghetti. The pasta is made from squid ink and is actually a common Italian dish in many Asian countries. There are pieces of Calabrese sausages and succulent red shrimp in there that really makes this dish outstanding.

BoccaLupo (Inman Park)
Roasted Branzino (quite possibly the best version I’ve had)

BoccaLupo (Inman Park)
Mushroom Risotto (oh so good)

BoccaLupo (Inman Park)
Top left: 20-yolk Tagliatelle and top right: Pappardelle Bolognese (both super amazing)

I’m not a big dessert fan but my group really liked these…

BoccaLupo (Inman Park)
Zeppole with Chocolate Sauce

BoccaLupo (Inman Park)
Pistachio Semi-Freddo (get this!)

BoccaLupo (Inman Park)
Gelato and Cookies

So there. Awesome food. Great place. Go, go, go!

BoccaLupo
753 Edgewood Ave
Atlanta, GA 30307
(404) 577-2332

BoccaLupo on Urbanspoon

Technorati Tags: , , ,


STG Trattoria

STG Trattoria
First ones here!

STG Trattoria

Came in here the first day they opened for lunch (I think my good friend George and I were literally the very first lunch patrons). We were hoping to eat pasta that day but was told there wouldn’t be any for lunch. Bummer. In any case, we knew we’d find something good to eat. Besides, with names like Brian Lewis (Bocado), Chef Josh Hopkins (Abattoir), sous chef Adam Waller (Sotto Sotto), and very recently Bruce Logue (La Pietra), there’s bound to be greatness, right? RIGHT!

STG Trattoria
Photo courtesy of @GJAtlUSA

Pizza. There’s really not much to eat here for lunch. Pizzas, sandwiches, and salads are just about it. We went with the tomato, mozzarella, cappicola, basil, chili pizza. Verdict? This is my favorite pizza in Atlanta. No joke. No comparison. No ifs, ands, or buts. The sourdough crust is chewy and crispy that borders between thick and thin. Just the way I like it. It had that slight acidity that wasn’t obstrusive but you know it’s there in every bite. Of course, the toppings are top-notch. The cappicola is mild and not as salty as its counterparts in the city. The pizza sauce that tasted of fresh tomatoes wasn’t soupy at all and didn’t make the crust soggy even to the last slice. And yes, I did not have to use a knife and fork to eat it. The toppings held up fine. A beautiful, delicious pie, to say the least. Seriously my favorite pizza period.

STG Trattoria

Sandwich. I want substance when I eat so I’m sure you all know by now I can never be a vegetarian. Sandwiches are almost always on the the bottom of my list. Unless I eat it with another dish. And salads? I don’t even really bother at all. I don’t want to waste stomach space if I had other yummy things I can fill mine with. But there wasn’t anything else on the menu so we had to get a sandwich to go with our pizza. And guess what — I actually really, really liked the prosciutto sandwich. The bread did it for me. Grilled, homemade baguette that doubles as a pizza crust. It wasn’t that hard, jaw-breaking baguette with crispy exterior that you need to chew fifty times before you can swallow. The crispiness of the bread was just enough to give you texture and crunch. The prosciutto, fresh, creamy mozzarella, and roasted peppers were enough to give substance to the amazing bread. It was really yummy.

STG Trattoria

More bread. One of my weaknesses is bread. I just can’t say no to it. That bread in the sandwich? I made it my dessert. I asked for some bread, grilled and with butter slathered in them. It was heavenly.

Can’t wait to try the pastas and more of their pizzas. I’ve heard so many good things so far. By the way, it’s a little tricky to find the entrance door but just know it’s at the very end of the building.

STG Trattoria
102 West Paces Ferry
Atlanta, GA 30305
(404) 844-2879

STG Trattoria on Urbanspoon

Technorati Tags: , , ,

No. 246

No 246

My sister and I went opening week for a quick lunch and fell in love with the food. There are so many amazing restaurants in Decatur and this is one of my many favorites.

No 246

The one thing you should not miss here is the agnolotti. The house-made pasta tossed with oyster mushrooms and roasted sweet corn kernels in a corn milk broth then topped with tarragon and a dollop of goat cheese is pure genius. A big order for $14 gets you 6 pieces of agnolotti and is big enough for sharing when you get other items, while the $8 smaller order with 4 pieces is good enough as a solo appetizer.

No 246

The other thing you should get is the meatballs. You can either get it as topping on a toast or as a sandwich during lunch service. Oooh, the meatballs are fantastic. They aren’t packed tight so they’re so juicy and tender. They’re made with a delicious San Marzano tomato sauce that has the right consistency — not too soupy, not too dry. Sandwich plates come with garlic fries or a small rocket salad.

No 250

The chicken paillard sandwich comes with crispy chicken pieces that are battered perfectly and fried golden. They are very tasty and juicy. The rocket leaves topping in a lemony dressing makes it a grown-up sandwich, although some simple lettuce and tomato will do, as well.

No 246

Want something sweet after your meal? You’d love their zeppole. I mean, fried dough then drizzled with espresso ganache, what’s not to like? The picture above was taken during Taste of Atlanta 2011 over this past weekend. Those were topped with a nutella chocolate sauce. Mmm.

Everything here is good. The carbonara, roasted chicken, and pan-roasted grouper are all delicious choices. You can’t go wrong with anything from the menu. If you haven’t been, go now!

No. 246
129 E. Ponce de Leon Map
Decatur, GA 30030
(678) 399-8246

Lunch Everyday 11:00 am – 3:00 pm
Dinner
Monday to Thursday 5:00 pm – 10:00 pm
Friday and Saturday 5:00 – 11:00 pm
Sunday 5:00 pm – 10:00 pm

No. 246 on Urbanspoon

Technorati Tags: , , , ,

Buon Appetito: Vingenzo’s

Vingenzo's

My dear friend Patricia Tinsley took me here around the time they opened almost a year ago and we literally ate the entire menu. There was this squash ravioli and gnocchi that we had and I was completely impressed from then on and I’ve been back a few times. Everything here is made in-house. Everything. Even the cheeses. And the pastas. And the gelato. Chef Michael Bologna, who also dabbles as a professor of culinary arts at Chattahoochee Technical College, even built his own pizza oven!

Vingenzo's

I really mean it when I say everything on the menu is just spectacular. Because everything is made in-house, you must try at least one item from every section of the menu. First stop, the Mozzarella Bar. Made with whole and buffalo milks, I highly suggest you go for the Grand Tasting to get a sampling of what they offer: Latte, Burrata, and Bufala are all included with roasted sweet peppers, Pantelleria capers, Cerignola green olives, roasted Taggiasche black olives, and field greens. The mozzarella are creamy beyond belief. I particularly loved the bufala and burrata.

Vingenzo's

Have you ever seen a more beautiful pizza than this? Pizzas take center stage here. All ingredients come from Italy. Including the water. They are baked for about a minute in the high-temp oven. The resulting crust is charred and crispy. The sauce spells perfection. The toppings are top-notch. My all-time favorite, the Margharita, has slices of bufala that slides into your mouth. Believe me, the swoon factor is off the charts.

Vingenzo's

Vingenzo's

Vingenzo's

The Fig and Prosciutto pizza is a great play on salty and sweet. The fresh figs were a perfect accompaniment to the slightly salty prosciutto and neither overpowered each other. The Regina with latte fresco mozzarella, housemade sausage, and wild mushrooms is fantastic as well. If you love white pizza then the Quattro Formaggi is for you. It’s got all the cheesy goodness: gorgonzola, provolone, mozzarella, and fontina. The real problem is choosing which pizza to order because they’re all so good.

Vingenzo's

Vingenzo's

Vingenzo's

Pastas rule here, too. You get a choice between flour, egg, and gluten-free. Egg is always the right choice. Only because you seldom see it offered anywhere, and, they are made in-house. They are delicate and light. There are no stickiness and mushiness here whatsoever, just enough bite. The sauces are all fantastic. They taste fresh and delicious. The trusty, simple Pomodoro e Basilico with tomatoes, garlic, and basil never disappoints. So does the Fruitti di Mare (seafood in white wine sauce) and Con Vongole (clams in spicy red sauce). The Al Forno with housemade sausage, latte fresco mozzarella, tomatoes, and fresh ricotta is one of my favorites. The Campagnola with artichoke hearts, cherry tomatoes, mushrooms, and basil is surprisingly a very hearty dish. The Rustica with Roma tomatoes, Pantelleria capers, and Taggiasche olives is a refreshing yet filling dish. The Lasagna, when offered, is a fork-tender sensation. Even the simple butter and olive oil on pasta is fantastic. Sauces usually get muddled, but here, I love that you can discern the flavor of every single ingredient. I never miss the chance to get pasta as a side to my pizza.

Vingenzo's

Vingenzo's

Should I even tell you to get the Gelato? Because you should. The Pistachio and Dutch Chocolate are to-die for. That’s coming from someone who isn’t really into ice cream or desserts. The Flourless Chocolate Cake is lighter than most I’ve tasted and goes well with espresso or capuccino.

You must, must visit Vingenzo’s if you haven’t yet. Trust me, it will save you a trip to Italy. Unless, of course, you want to join Chef Michael for a culinary tour.

Vingenzo’s
105 East Main Street
Woodstock, GA 30188
(770) 924-9133

Vingenzo's on Urbanspoon

Technorati Tags: , , , , ,

Villa Vino

Remember Genki in Buckhead? Well, they gave up half of their space to this new Italian restaurant/wine bar. Decor is the usual Buckhead type bar/restaurant — yellow walls, dark woods, shiny floors, cozy booths, not to mention a humongous patio which is great for people watching or catching some rays. They have a pretty long wine list and the usual beers (including Fat Tire).

Villa Vino (Buckhead)

Villa Vino (Buckhead)

I was surprised by the pizzas which are actually pretty good — the crust is sweetish, thin, nicely charred. The pizza sauce is very good: fresh, not runny, not paste like. I had the Margherita (they use ricotta cheese but I prefer mozzarella), Pepperoni (I like that it wasn’t salty), and Cheese.

Villa Vino (Buckhead)

The Meatball Stomboli is also very good. I love its yeasty dough filled with lots of mozzarella cheese.

Villa Vino (Buckhead)

The Cheese Ravioli with its creamy sauce is also a good choice. The pasta is perfectly cooked, just the way I like it — right in the middle of al dente and mushy.

This is another good addition to the area.

Insider tip:
Valet parking and street parking.

The scoop:
Villa Vino
3188 Roswell Rd
Atlanta, GA 30305
(404) 228-3934

Villa Vino on Urbanspoon

Technorati Tags: , , ,