Il Giallo Osteria & Bar
LOOKS LIKE: Style and comfort meet at this contemporary Italian tavern. Vivien Leigh Interiors’ design incorporates natural elements like wood and stone, which helps this 8,200-square-foot space feel cozy. Chef Jamie Adams’ guitar hanging over the kitchen adds whimsy.
SOUNDS LIKE: A festive neighborhood gathering where newcomers are welcomed with hearty handshakes.
SMELLS LIKE: Home-cooked love from the Italian relative you wish you had! An elegant interpretation of traditional Italian cuisine with impressive Southern American twists.
TASTES LIKE: Soft pillows of ricotta cheese with specs of wild greens. Spicy-sweet shrimp “scampi” where garlic meets blood orange in a heavenly match. Meatballs so tender they defy gravity. Gnocchi that will knock your socks off. Veal chop parmigiana that will have you debating whether to first grab your camera or fork….all moderately priced (all but three dinner entrées are under $20), with pastas available in both large and small serving portions. The wine list features primarily Italian wines, alongside some selections from France, Spain and the U.S.
ABOUT: At this eagerly anticipated hot new restaurant, the focus is on the Italian fare traditionally found in towns along Italy’s coast: Think Mediterranean seafood and the freshest possible hand-made pastas. Attentive, friendly servers keep your expectations met and water glass full. There’s seating for up to 125 in the main dining room plus private dining space for up to 50 guests, perfect for celebrating your next special occasion.
WHO: Two Atlanta veterans who share a work ethic and passion for all aspects of running an Italian restaurant. Executive Chef Jamie Adams helmed the kitchen at Buckhead Life Restaurant Group’s Veni Vidi Vici for more than two decades, having previously worked at several of Italy’s finest restaurants. General Manager Leonardo Moura worked with Buckhead Life Restaurant Group for over a decade and held a variety of positions throughout the company, most recently as GM of Veni Vidi Vici; before joining the restaurant industry, he launched a clothing manufacturing company.
UNIQUE SELLING POINT: The art of making pasta is on full display at il Giallo, as chefs knead, stretch, shape, cut and fill fresh pasta in the open kitchen overlooking the dining room. The variety of pastas prepared includes fettucine, tagliatelle, ravioli, farfalle, spaghetti and Adam’s famed “agnolotti” ravioli filled with roast duck, fontina, brown butter, sage and pecans…as featured on the Food Network’s “The Best Thing I Ever Ate.” Chef Adams spent nearly five years cooking at some of the top restaurants in Venice, Cremona, Liguria and the Piedmont region of Italy; his longest stint was at the Michelin starred Locanda del Sant’Uffizio, a converted 13th Century Monastery, where he honed his skills of making exquisite pasta.