Located in Buckhead’s Pinnacle Building, this elegant Italian eatery highlights Chef Craig Richard’s inventive, ingredient-driven approach to Italian culinary traditions. The daily changing menu (inspired by the coasts of Italy, Spain, and France) features sophisticated, simple preparations of fresh seafood and a rotating selection of hand-made pastas.
“St Cecilia is where you’ll find Atlanta.” – Atlanta Journal-Constitution
“Shareable antipasti like charred octopus with cured tomato-and-bean salad is savory and refreshing. Similarly, the Cappelletti with wild Georgia shrimp, microgastronomic sea urchin froth and pickled herbs combines a hardiness with an inescapable delicacy. Loup de Mer, sparsely garnished with marcona almond and citrus, reaches simple perfection in a way seldom achieved by seafood in this city.” – Jezebel Magazine
“I was thrilled to discover fresh Italian langoustines on the crudo menu one evening… The head and oversized claws are served intact and the tail stripped of its shell. The springy meat's sweetness was amplified with each swipe through the lemon oil drizzled on top of the accompanying hearts of palm, shaved fennel, and pink peppercorns. Yellowfin tuna polpettine are a whimsical play on meatballs and treated similarly with the addition of breadcrumbs, a dip in some oil for integrity, and a two-hour braise in a rich bell pepper-laden tomato sauce. Balls of homemade salt cod mixed with risotto made with the restaurant's ubiquitous fumet (seafood stock) are creamy and crunchy with a whisper of the sea.” – Creative Loafing
“The influence of the Italian coast is an omnipresent force through the meal. Appetizers like small cuts of tender yellowfin tuna pay complement to heartier starters like the mouth-filling roasted octopus with tangy cured tomato. A small plate of shrimp-stuffed cappelletti with pickled herbs and sea urchin froth is an excellent second step before moving on to the main plates like Block Island swordfish that has been entrusted to its own perfect simplicity, or the tart, savory whole wood-grilled loup de mer. Desserts are crafted in-house, but be prepared to be protective: You’ll want to keep the flaky Nutella torta with burnt milk gelato all to yourself.” – The Atlantan
Designed by New York’s Meyer Davis Studio, the bright, two-story space is at once inviting and contemporary, sophisticated and rustic. White subway-tiled columns and floor to ceiling windows (affording tons of natural light) dominate the 160-seat dining area, where reclaimed woods, handsome round booths, and tufted banquettes complete the aesthetic. Along the back wall, an oval-shaped, white marble bar adds a library-esque quality, backed by tall shelving with bottles, jars of cocktail garnishes, and nautical tchotchkes on display.
3455 Peachtree Road
Atlanta, GA 30326