Forza Storico

"Tuesdays are the day to hit up Forza Storico in West Midtown. Wine bottles are half-off that day. Pair the great selection of wine with antipasti, salami and cheese boards, and focaccia pizzas. Sit in the outdoor patio for a proper Roman-style evening." - Eater Staff, Henna Bakshi

"The buzzy Roman Italian restaurant and bar at Westside Provisions District expanded its patio space in 2020 to include covered seating, seating in the grassy courtyard, and seating along the railroad tracks that divide the Howell Mill Road complex in two. There’s likely more outdoor seating here than indoor seating, and that’s by design. The focaccia bread service with a radicchio salad and a cold spritz is a must-order in this great weather." - Henna Bakshi

"It’s hard to beat an evening on the sprawling patio that surrounds this Italian restaurant at Westside Provisions District. Kick off happy hour or a meal with a classic Italian spritz made with bittersweet orange vermouth, prosecco, bitters, and soda." - Beth McKibben

"An employee at Forza Storico contracted COVID-19 in early June and the restaurant shut down operations there for nearly a week to allow employees time to be tested for the virus." - Beth McKibben

"Pietro Gianni, the co-owner of Forza Storico in Westside and Storico Fresco in Buckhead, says it’s been hard to navigate hospitality in a world where a highly communicable disease prohibits prolonged contact with people and all but forces dining rooms outdoors. Gianni and his partners closed down the dining room at Forza Storico in early July after cases began spiking in the state. The restaurant had already closed previously in June when an employee tested positive for COVID-19. Now, only the patio and garden area are available for dine-in service. Forza Storico recently received a one star review from a customer after bird droppings landed in a friend’s hair while dining outside. She claims the manager was 'super rude' and did nothing to help. At the end of the very brief Yelp review, she added that the salmon 'had no flavor.'" - Beth McKibben