Pricci has anchored Buckhead's dining scene for close to three decades, delivering a classy, up-scale room built for celebrations, business dinners, and repeat visits alike. Executive Chef Piero Premoli runs the kitchen alongside Culinary Director Pano I. Karatassos.
The menu takes a contemporary approach to Italian cooking: seafood flown in from the Mediterranean, steaks and chops, and signature pizzas cooked in a wood-burning oven, backed by an extensive wine list. Regulars often start with the restaurant's bread service and goat cheese dip.
The restaurant has built a following of long-term regulars who treat it as a go-to spot for special occasions, and the staff has developed a reputation for remembering faces and taking care of the details.
The menu takes a contemporary approach to Italian cooking: seafood flown in from the Mediterranean, steaks and chops, and signature pizzas cooked in a wood-burning oven, backed by an extensive wine list. Regulars often start with the restaurant's bread service and goat cheese dip.
The restaurant has built a following of long-term regulars who treat it as a go-to spot for special occasions, and the staff has developed a reputation for remembering faces and taking care of the details.