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Help us make it rightExecutive Chef Craig Richards' culinary style is heavily influenced by the European coast. The menu features artisanal, hand made pasta, wood roasted fish, and locally sourced vegetables.
St. Cecilia's culinary style is heavily influenced by the European coast. The menu features nice olive oils, simple yet perfect pasta, wood-roasted fish and produce from the Southeast.
This huge 11,000-square-foot space that was once BluePointe was redesigned by Meyer Davis Studio to become Atlanta restaurateur Ford Fry’s Mediterranean seafood establishment. There’s a second-floor private room; on the main level, three stone chef’s tables together seat 12 in front of the icy crudo bar. A roaring mini-hearth roasts the fish of the day. Start with a classic cocktail or a glass...
More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? What are the new restaurants? What haven't I heard of? What's everyone talking about? While the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the 'it' places of the moment. Thus, we offer the Eater...
Marcus Marshall has seen decades of restaurant experience up and down the country, and he became the general manager of St. Cecilia when it opened in January of 2014. His years of restaurant management have taught him to treat every customer like royalty with a true hospitality experience. Here, he talks about keeping the operation running at Ford Fry's latest hit restaurant.
What is unique to...
It's time to update the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant?" This highly elite group covers the entire city (inside the perimeter, loosely), spans myriad cuisines, and collectively satisfies all of your restaurant needs. Every couple of months, we'll be adding pertinent restaurants that were omitted, have newly become eligible...
MIDTOWN — Campagnolo will host a series of wine classes with Woblet starting next Monday, June 23, at 7:30 p.m. The classes will continue on the third Monday of every month through November. Tickets are $35 each and include light bites and pours of five to six wines in each class. Ten percent of each ticket will be donated to the Giving Kitchen and can be purchased here. [Woblet]
FUNDRAISER —...
It was ok. The service wasn't that great but the food was good.
Our early Valentine's dinner was amazing! First time eating here since it was Blue Point. We were worried if it could even compare-they did not disappoint. Will definitely go back!?
Love St. Cecilia! One of our go to hot spots when we're in Atlanta. My wife and I enjoy trying a variety of small plates that allow us to share and try more things. The oysters were chilled to perfection and served with house chili sauce and mignonette. The crab crudo with the crispy prosciutto topper was incredible. The small salumi board with dried fruit mostarda and warm piadini hit the...
Everything was better then I expected.
Best Oysters I have ever had. Complimentary champagne for our special occasion was a very nice touch. I highly recommend to anyone!
Executive Chef Craig Richards' culinary style is heavily influenced by the European coast. The menu features artisanal, hand made pasta, wood roasted fish, and locally sourced vegetables.
A chic and upscale restaurant, serving food that has beautiful flavors and presented elegantly is what you get at St. Cecilia. Headed by chef Brian Horn and his team this restaurant prepares food that has been influenced by the culinary cultures of the coastlines of Italy, Spain and France. St. Cecilia also features a cocktail bar and a full bar to enjoy a good drink along with your meal.
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