Sunday, December 14, 2008

Pricci - Atlanta

I realize my chronology is a little out of whack, but I decided to write about all of the Atlanta restaurants at one time.


Before my sister and I hit the road to Charleston, we agreed that a good lunch was in order. Naturally my sister wanted a restaurant that would earn her open table points, so the obvious choice was Pricci.


Pricci, on Pharr Road, is another member of the seemingly ubiquitous Buckhead Restaurant Group, and this is their take on upscale casual Italian. Like the Atlanta Fish Market and seafood, the Buckhead group does justice to Italian cuisine.


Like at all Italian restaurants in the US, you fill up on the bread before the meat of the meal even hits the table.


However, when foccia and marinara with cheese is on your table, how can you help but stuff yourself? The cheese is a little addition that comes by request, but you’re a fool if you don’t ask for it.


All breads aside, my sister and I elected to share an appetizer of the calamari.

I’ll wager that the Calamari at Pricci is better than the calamari at Cru Café (previously quoted as Charleston’s best), but I’m not really sold on the garlic aioli. Personally I believe this dish is best when you squeeze a lemon and add a little salt & pepper.


As much as I love calamari, it has taken on a little taste of American banality. Luckily, the star entrée at Pricci has not.

My sister’s favorite dish, potato-less gnocchi is an absolute treat. Served in a tomato cream sauce, this is delightfully light and doesn’t leave you with that dense feeling afterwards. I would rave on about the gnocchi, but I’ll just end up sounding repetitive.


Eschewing my usual prosciutto and melon, I thought I’d try something different this time.

I’ve seen these veal polpette on the menu a number of times, and after finally trying them, I’m left wondering. Sure these are nicely flavored meatballs, but it seems overdone as everything is drowning in some form of marinara sauce. Granted, the marinara was perfect on the small dish of eggplant parmesan in the background.


It’s not the best Italian food in the world, and not the best in Atlanta, but Pricci is a tried and true favorite. The Buckhead group isn’t breaking down barriers with their food but providing Atlanta with a comfortable level of expertise with each restaurant. For what it’s worth, Pricci is worth a visit if only for their automated prosciutto slicer. I only wish that I could have an entire ham in my kitchen and slice a paper-thin morsel at my pleasure.



Pricci on Urbanspoon

1 comment:

Anonymous said...

I think you sum up very well the corporate kitchen experience. Thanks.