STG Trattoria

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STGTrattoria is now open in Buckhead at the intersection of West Paces Ferry andPeachtree.

Thesecond concept by Bocado owner Brian Lewis, STG Trattoria presents local andseasonal fare with an Italian twist. Leadingthe kitchen is Executive Chef Josh Hopkins (formerly of Abattoir) and Chef deCuisine Adam Waller (formerly of Sotto Sotto).

Themenu features pizza as well as other creative Italian fare. The APN-approved,traditionally regulated Neapolitan pizza crafted “from scratch” is baked in5,000 pound, wood-fired Acunto ovens shipped from Naples, Italy. Ifyou think dining in Buckhead is always a financial splurge, this place offers apleasant surprise: All entrees are priced in the teens, most small plates areunder $10 and the pizzas—which are generous in size—are all around $20.

Ona recent visit we opted to try pastas. Most folks seated near our table orderedpizza, and each time I saw a pizza whisked onto a table I couldn’t help butwish I’d ordered one, too. They looked delicious, with bubbly tops and airycrusts with just a hint of char. The most popular pizza that evening was thelamb sausage with sweet onion, ricotta salatta and mint ($22). Based on thepraise I overheard from adjacent tables, I’ll be getting one on my next visit.

Wesampled:

Georgiapeach bruschetta, gorgonzola, arugula and balsamic ($9)—delicious!

CREDIT: Hope S. Philbrick

Bakedcavatelli with pork and ham Bolognese and mozzarella ($16)—a personal favorite:

CREDIT: Hope S. Philbrick

Trenette,silver queen local corn, black eyed peas, pesto ($16)—light yet sophisticatedflavors:

CREDIT: Hope S. Philbrick

Technology is advanced here: The bar menu is presented on an iPod.

What’s in a name? STG is a nod to Brian Lewis’ threesons: Sebastian, Tristan, and Gabriel.STG Trattoria
102 West Paces FerryRoad
404-844-2879
stgtrattoria.com

Bottom Line: Thumbs up. A welcome addition to the Buckhead dining scene.