St. Cecilia

Executive Chef Craig Richards' culinary style is heavily influenced by the European coast. The menu features artisanal, hand made pasta, wood roasted fish, and locally sourced vegetables.

This huge 11,000-square-foot space that was once BluePointe was redesigned by Meyer Davis Studio to become Atlanta restaurateur Ford Fry’s Mediterranean seafood establishment. There’s a second-floor private room; on the main level, three stone chef’s tables together seat 12 in front of the icy crudo bar. A roaring mini-hearth roasts the fish of the day. Start with a classic cocktail or a glass...

More often than not, tipsters, readers, friends, and family of Eater have one question: Where should I eat right now? What are the new restaurants? What haven't I heard of? What's everyone talking about? While the Eater 38 is a crucial resource covering old standbys and neighborhood essentials across the city, it is not a chronicle of the 'it' places of the moment. Thus, we offer the Eater...

Marcus Marshall has seen decades of restaurant experience up and down the country, and he became the general manager of St. Cecilia when it opened in January of 2014. His years of restaurant management have taught him to treat every customer like royalty with a true hospitality experience. Here, he talks about keeping the operation running at Ford Fry's latest hit restaurant.

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It's time to update the Eater 38, your answer and ours to any question that begins, "Can you recommend a restaurant?" This highly elite group covers the entire city (inside the perimeter, loosely), spans myriad cuisines, and collectively satisfies all of your restaurant needs. Every couple of months, we'll be adding pertinent restaurants that were omitted, have newly become eligible...

Executive Chef Craig Richards' culinary style is heavily influenced by the European coast. The menu features artisanal, hand made pasta, wood roasted fish, and locally sourced vegetables.