In 1982, one food critic described La Grotta as "simply the finest Italian restaurant in Atlanta and one of the city's best restaurants of any kind." The beef carpaccio and any dish made with veal were the restaurants specialties. For dessert, fresh berries and cream. Thirty years later, the veal, the carpaccio, and even the berries - although now they're served with vanilla gelato - are still the restaurant's mainstays. Sergio Favalli, along with chef Antonio Abizanda, opened La Grotta in 1978, and to this day, La Grotta is where they both remain. Longevity and consistency over the years set this time capsule of a restaurant apart from every other restaurant in the city. Where else can you find a chef on a 34-year run at the same restaurant?
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