Storico Fresco Ristorante

"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

"Storico Fresco in Buckhead is likely one of the best places in Atlanta to buy fresh-made pasta. But getting a seat at this restaurant and Italian market can be difficult without a reservation, especially on Saturday. Head in on a Monday for lunch or dinner and pasta dishes like Storico’s popular cacio e pepe, squid ink ravioli with salmon belly, or lasagna alla bolognese." - Eater Staff

"Storico Fresco in Buckhead offers a charcuterie and cheese board that includes Prosciutto crudo di Parma, felino, and Heywoods Provision’s wagyu bresaola, alongside sottocenere al tartufo, pecorino crotonese, robiola bosina, and provolone. This solid roster of meats and cheeses is accompanied by cherry peppers stuffed with proscuitto, artichoke hearts, bread, and olive oil for dipping." - Sarra Sedghi

"Enjoy a booze-free aperitivo hour with a zero-proof Negroni made with a trio of zero-proof spirits—Ginish, Wilfred’s Bitter Aperitif, and Lyre’s Aperitif Rosso—infused with expressed orange peels for maximum flavor and bite." - Laura Scholz