The new restaurant from Bocado owner Brian Lewis, STG Trattoria is in synch with some of Atlanta’s hottest dining trends — offering wood-fired Neapolitan-style pizzas, contemporary chef-driven takes on traditional Italian cooking, and a stylishly casual fine dining atmosphere.

Lewis recruited former Abattoir chef Joshua Hopkins as executive chef and longtime Sotto Sotto sous chef Adam Waller as chef de cuisine. Recently, former La Pietra Cucina chef Bruce Logue joined the team.

The look: STG is tucked away at the back of a small shopping center on West Paces Ferry, giving it a surprisingly secluded feel. A compact courtyard with umbrella tables leads to the front door. Inside, a long hallway serves as both the entrance and wine cellar. The design by ai3 features high communal tables, an exhibition kitchen with a marble counter, and a pair of Acunto pizza ovens.

The scene: Early one evening, the crowd included couples sharing bottles of wine, several families with children, and a large party at a long table that seemed to be sampling everything on the menu. Hopkins was at the front of the kitchen, expediting orders, checking on tables and chatting with diners.

The menu: Hopkins opening menu features a variety of seasonal small plates, such as local salad with spring vegetables ($8) and braised octopus with fingerling potatoes and smoked paprika ($12). Recently, spinach and ricotta tortoloni was served in mushroom brodo with spring vegetables ($16). Pizzas include lamb sausage, sweet onion, ricotta salatta and mint ($22), and spinach, prosciutto, mushroom and bechamel sauce ($21).

The drinks: Lewis touts an Italian and New World wine list that’s pitched toward affordable quality, with bottles priced just slightly above retail. Bocado mixologist David Durnell designed the drink program to showcase imaginative aperitif sodas such as the Reviver Pop ($6), a takeoff on the classic Corpse Reviver No. 2.

The extras: STG will open for lunch this week, with a menu of sandwiches and salads, in addition to pizza.

Dining Out

STG Trattoria, Buckhead

Lunch: 11:30 a.m.-2;30 p.m. Tuesdays-Fridays; noon-3 p.m. Saturdays. Dinner: 5:30 p.m.-close Mondays-Saturdays; 5:30-9 p.m. Sundays.

Small plates and bruschetta, $6-$12; pasta, $15-$16; pizza, $16-$22.

100 West Paces Ferry Road NW, Atlanta, 404-844-2879, www.stgtrattoria.com