“Everything is always good at any of Anne Quatrano’s restaurants, but I feel that Floataway Cafe is the best hidden gem in the city. I had a pasta that seemed deceptively simple, but the orecchiette with broccoli rabe, fennel sausage and pecorino was literally bursting with flavor in every forkful. Each little ear of pasta was perfectly coated with a garlicky olive oil sauce, and the bitterness of the rapini mixed with the sharp and tangy pecorino and the spicy fennel sausage was the perfect meal for a chilly spring night.”
— Steven Satterfield, executive chef and co-owner, Miller Union
“I think that all of Bruce Logue’s food at BoccaLupo is exceptional, but the octopus and mortadella spedini in particular is special because of the various textures of each ingredient. The dense octopus is in juxtaposition to the soft and almost melty mortadella. Pair it with a ragout of fresh shell beans for vegetal contrast and you have an amazing bite of food!”
— Kevin Gillespie, executive chef and owner, Gunshow
“F & B chef Phillipe Haddad serves an incredible braised lamb shank served over wild mushroom risotto. Not only does it taste great but I like the way Haddad finishes the risotto with parsnip puree instead of heavy cream and butter.”
— Pano Karatassos Jr., executive chef, Kyma and Buckhead Life corporate chef
