Atlanta Magazine's Covered Dish chats up Bruce Logue, the chef who left four star restaurant La Pietra Cucina to open his own spot BoccaLuppo later this year. Logue, who came to Atlanta from New York's famed Babbo, says he doesn't have a space yet for his casual Italian-American spot yet but promises it will be centrally located and will open in the next six to nine months.
So what should La Pietra fans expect? Italian classic dishes made with American-made specialty ingredients including mozzarella and burrata made in Georgia and meats that were cured and olive oil that was pressed and made stateside. The restaurant will feature an open kitchen and a pasta bar as well as a casual, laid-back vibe (with prices to match). Logue says he's inspired by the kind of food offered and the direction being taken at Momofuku and the Italian-American sensations Torrisi Italian Specialties and Parm up in New York. He tells Covered Dish, "I want people to connect deeply with the food whether it is on an intellectual level or just plain old 'this tastes amazing' level." Stay tuned for more as the project progresses.
· Food Chatter: Q&A with Bruce Logue of BoccaLuppo [CD]
[Photo via Omnivore]