Cucina Asellina

Cucina Asellina Restaurant Review:

With an interior devoted to raising the bar, literally, with entirely high bar stool accommodations, one may prefer to dine on the street-side patio facing Peachtree Street. Marco Porceddu, a native of Sardinia, is the chef, and Andrea Montobbio from northern Italy is the chef de cuisine. The menu covers well-known territory, as in tender, delicately coated fried calamari or veal meatballs with tomato. Pizza with a softly cooked egg in the center could be considered more new-fangled. The few main dishes are simple fare, such as a wood-roasted half chicken with vegetables. Tiramisu for dessert is light and just sweet enough, and the cannoli is made with fresh sheep’s milk ricotta. The almost all-Italian wine list (it includes a couple of Champagnes) seems to focus more on what's likely to be familiar than what might be exciting. Not so much a spot for serious dining, this is a place for convivial after-work gathering and sharing.