Joseph S.
Yelp
I was on a short visit to Atlanta, and our host suggested we dine at Pricci one evening. Good suggestion. The food was delicious and the service was very welcoming and attentive, throughout the meal.
We started with the meatballs, which were excellent. The veal had such a rich flavor, and was emboldened by the ricotta blend. Of course, to have good meatballs, you need a good gravy, and Pricci delivers. A very generous portion for an appetizer, covered in mozzarella got our meal off to a great start.
My friends shared a Caesar salad, which had white Sicilian anchovies - I didn't partake, but they raved about it.
I was looking over the pasta menu and my eyes caught the Ravioli Di Brasato - pasta with a braised beef short rib filling. I was going to select it, and almost stopped reading the menu, when I glanced to the right and saw fish soup - Cioppino!
What! I didn't expect to see that - especially on a menu in Atlanta. I first had Cioppino on Fisherman's Wharf in San Francisco at Scoma's. I've gone back several times over the years, but haven't been back for a very long time. Since then, all fish soups are compared to the legendary restaurant.
The Cioppino initially came to the table, with 'only' about a cup of broth - not the way to serve Cioppino. I politely asked if I could have broth about halfway up the bowl, and my request was quickly granted. It brought back memories of the Wharf - the soup was loaded with clams, mussels, big chunks of tender sea bass, prawns and scallops. The broth, while a bit spicy, was delicious. It tasted rich as though the seafood had been cooking for days until it was thoroughly saturated with the flavors of the sea.
My friends shared the Fresh Truffle Fettuccine, I did have a few bites of that! Pricci gives you the choice of black and white truffle - explaining the dark variety has a deeper, earthier flavor. The few times I've had truffle, I've opted for the white - a more delicate taste so as not to overwhelm the dish. The pasta was cooked perfectly, the buttery sauce with the truffle, and a generous amount of grated Parmesan, made for a very good dish.
Of course, save room for dessert. Tiramisu was ordered by one of my friends and I had a taste - it had a velvety rich, cheesy, coffee taste. I chose the Bomba, a hard dark chocolate shell, covering a chocolate mousse center that's covered in this decadent raspberry sauce. It was an epic dessert and capped a great meal at Pricci.