Storico Fresco Ristorante
Italian restaurant · Atlanta ·
Handmade pasta & imported goods, takeout available
Handmade pasta & imported goods, takeout available
"Having been open for a decade, Storico Fresco Alimentari felt like a beloved Buckhead institution to me—run by family members with roots in Italy and Atlanta, it serves comforting, authentic Italian classics from across Italy using imported ingredients such as buffalo mozzarella, top flour and peeled tomatoes, and dishes like the crowd-pleasing Chitarra Arrabbiata represent the menu that Buckhead residents have embraced." - Michael He
"When you’re craving pasta with a side of that buzzy Buckhead energy, this is your winner. The casual dining room leaves plenty of space for large groups. So head here before a night of barhopping, carbing up with top-tier cacio e pepe or lemony cappalletti spinaci topped with goat cheese. At peak dinner times, it's hard to hear over the tables of extra-chatty friends cheers-ing with espresso martinis. Just don't add to the commotion when you start fighting over the last fried squash blossom—it’s seasonal, but if they have it, order it." - nina reeder, jacinta howard, juli horsford
"Part-restaurant, part-market, and part-pasta company, Storico Fresco in Buckhead is likely one of the best places in Atlanta to buy and eat freshly-made pasta. Portions here are easily shared. Order a couple kinds of pasta for the table like the cacio e pepe, the squid ink ravioli with salmon belly, or lasagna alla bolognese. Storico offers pasta-making classes, too. The team behind Storico Fresco also owns the Roman Italian restaurant Forza Storico at Westside Provisions District, which is another great spot for pasta." - Eater Staff
"A classic-Italian restaurant known for traditional pasta dishes and a broad Italian wine selection, representing one of the city’s reliable destinations for straightforward Italian cooking." - Beth McKibben
"When you’re craving pasta with a side of that buzzy Buckhead energy, this is your winner. The casual dining room leaves plenty of space for large groups. So head here before a night of barhopping, carbing up with top-tier cacio e pepe or lemony cappalletti spinaci topped with goat cheese. At peak dinner times, it's hard to hear over the tables of extra-chatty friends cheers-ing with espresso martinis. Just don't add to the commotion when you start fighting over the last fried squash blossom—it’s seasonal, but if they have it, order it." - nina reeder, jacinta howard, juli horsford