ECCO Menu

ECCO Restaurant Review:

About the restaurant: Once the Atlanta Fencing School, the building's 6,000 square feet are broken into intimate nooks and crannies that give the restaurant a manageable space. Chef Brent Banda has moved over to ECCO from the company's seafood operation, Lure, but ECCO is likely to still offer seasonal, classic European fare drawn from around the Mediterranean.

Food & Drinks: We expect tapas and small plates to remain a constant as well as a seasonal emphasis on specific dishes, such as grilled white asparagus marking the arrival of spring. Assorted cheeses share billing with cured meats. Larger plates offer either fish or steak. Pastas and wood-fired flatbreads should continue to be available. Desserts vary, but look for strudel and house-made ice creams and sorbets featuring intriguing flavor combinations. The intelligent wine list also roams the Mediterranean, and resolutely gathers only interesting, unusual wines. There's a reserve list. ECCO's bar stays busy and is open until the last man left standing has, well, left. Don't anticipate a quiet place to converse.