Press | St Cecilia

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“Although the menu appears classically Italian — with titles like ‘salumi e formaggi’ and ‘pasta e riso’ — the restaurant puts a twist on this with its use of local, Southern ingredients and an emphasis on seafood.”

by Mashed.
“At St. Cecilia, Ford excels at Mediterranean dishes, including pasta. His short list hits on a bunch of coastal classics, but it’s the agnolotti that really stands out.”

by Food Network.
“Pastas and seafood shine on the menu, which offers plates such as spaghetti vongole and a lobster-and-clam pan roast.”

by Wine Spectator.
Named One of “Atlanta’s Top 100 Best Restaurants”

by The Atlanta Journal-Constitution.
Named “Best New Restaurant in Atlanta”

by Jezebel.
“Atlanta’s star restaurateur Ford Fry dazzles Buckhead with his latest seafood palace, a dramatic three-story room featuring reclaimed woods in every shade, white-tiled columns, and a 20-seat marble bar. Savvy dishes skew both Asian (sashimi-like cobia crudo with trout roe, horseradish, and salt-and-vinegar chips) and European (smoky octopus with an Italian bean salad, cured tomato, and an aromatic sprinkling of oregano).”

—Southern Living. The New Atlanta.
Named One of “Atlanta’s Best New Restaurants”

by Thrillist.
Named One of the “Top 5 Most Exciting Restaurants on the Year”

by The Atlantan.
“… Once in a blue moon, we’re simply blown away … the accolades have been pouring in from across the country. We’ve said it before and we’ll say it again: Fry’s on fire.”

—Jezebel.
“You can walk into Buckhead’s St. Cecilia and simply be swept into its maelstrom … The clamor, the pace, the crowd’s unflappable confidence: This is the restaurant of the moment.”

—Atlanta Magazine.
“[The] octopus may vie for the coveted title of best cephalopod in the Southeast, so crunchy are its tentacles and tender-chewy its meat, so perfect its salad of cured tomatoes and mixed Italian beans. You know that feeling when you think about a dish and immediately want it again? Yep, that.”

—The Atlanta Journal-Constitution.
“Certain restaurants embody a city’s culinary trends. Right now, ‘St. Cecilia is where you’ll find Atlanta.’”

—The Week.
“Fry is an artist at the top of his craft, and his newest offering is a magnum opus of sorts, a culmination of his unique brand of culinary nuance. If Fry’s career is a symphony, St. Cecilia is a bold finale to an exquisite first movement. And, we can’t wait for the rest of the concert.”

—The Atlantan.
“St. Cecilia will be a sweeping open space clad in washed woods with a show-stopping crudo bar as its centerpiece. Executive chef Brian Horn will serve a Northern Italian/Mediterranean menu of fresh pastas, wood-roasted fish and local produce in the heart of Buckhead.”

Hotly Anticipated Restaurant Openings Around The Country

—Forbes Travel Guide.

“Although the menu appears classically Italian — with titles like ‘salumi e formaggi’ and ‘pasta e riso’ — the restaurant puts a twist on this with its use of local, Southern ingredients and an emphasis on seafood.”

by Mashed.

“At St. Cecilia, Ford excels at Mediterranean dishes, including pasta. His short list hits on a bunch of coastal classics, but it’s the agnolotti that really stands out.”

by Food Network.

“Pastas and seafood shine on the menu, which offers plates such as spaghetti vongole and a lobster-and-clam pan roast.”

by Wine Spectator.

Named One of “Atlanta’s Top 100 Best Restaurants”

by The Atlanta Journal-Constitution.

Named “Best New Restaurant in Atlanta”

by Jezebel.

—Southern Living. The New Atlanta.

Named One of “Atlanta’s Best New Restaurants”

by Thrillist.

Named One of the “Top 5 Most Exciting Restaurants on the Year”

by The Atlantan.

“… Once in a blue moon, we’re simply blown away … the accolades have been pouring in from across the country. We’ve said it before and we’ll say it again: Fry’s on fire.”

—Jezebel.

“You can walk into Buckhead’s St. Cecilia and simply be swept into its maelstrom … The clamor, the pace, the crowd’s unflappable confidence: This is the restaurant of the moment.”

—Atlanta Magazine.

“[The] octopus may vie for the coveted title of best cephalopod in the Southeast, so crunchy are its tentacles and tender-chewy its meat, so perfect its salad of cured tomatoes and mixed Italian beans. You know that feeling when you think about a dish and immediately want it again? Yep, that.”

—The Atlanta Journal-Constitution.

“Certain restaurants embody a city’s culinary trends. Right now, ‘St. Cecilia is where you’ll find Atlanta.’”

—The Week.

“Fry is an artist at the top of his craft, and his newest offering is a magnum opus of sorts, a culmination of his unique brand of culinary nuance. If Fry’s career is a symphony, St. Cecilia is a bold finale to an exquisite first movement. And, we can’t wait for the rest of the concert.”

—The Atlantan.

—Forbes Travel Guide.