The White Bull
Italian restaurant · Decatur
123 E Court Square, Decatur, GA 30030
Highlights
Seasonal New American plates spotlight house-milled pastas and rustic flavors in a cozy Decatur spot with a charming patio.
Seasonal New American plates spotlight house-milled pastas and rustic flavors in a cozy Decatur spot with a charming patio.
"Offered daily from 4 to 6 p.m., the White Bull in Decatur features a traditional aperitivo hour, complete with specials on wine, pasta, and Italian snacks. Currently serving $10 pasta dishes, and a build-your-own charcuterie board." - Eater Staff, Henna Bakshi
"Chef and owner Pat Pascarella kicked off a pandemic renovation of his Decatur restaurant in 2020, reconfiguring the dining room and adding a large outdoor space in the back with plenty of seating for dinner under the stars. Head here for Pascarella’s handmade daily pasta specials and pasta flights serving up to five people. End a pasta-packed meal here with affogato or panna cotta. Pascarella also owns Italian restaurants Bastone on Howell Mill Road, Grana on Piedmont Road and Dunwoody, and Alici Oyster Bar in Midtown. The agnolotti from White Bull made it into the best dishes Eater Atlanta ate in June." - Eater Staff
"Offered daily from 4 p.m. to 6 p.m., the White Bull in Decatur features a traditional aperitivo hour, complete with specials on wine, pasta, and Italian snacks. Currently serving $10 pasta dishes, and a build-your-own charcuterie board." - Eater Staff
"Chef Pat Pascarella’s Italian-Southern restaurant in Decatur is a popular spot in downtown Decatur for pastas like the black spaghetti tossed with chorizo and shrimp and entrees such as the blackened grouper with leeks and beurre blanc. The restaurant also serves a five-course chef’s tasting menu with optional wine pairings. In 2020, Pascarella expanded outdoor seating at the White Bull, which now includes patio seating behind the restaurant with fire pits and string lights overhead." - Lia Picard, Eater Staff
"Served in a sundae dish was a scoop of lemon buttermilk gelato at the base topped with balsamic caramel sauce and a half-moon shaped, fresh peach hand pie. The hand pie was hot, just out of the oven so the contrast of that and the ice cream was incredible." - The MICHELIN Guide
