Atlanta’s Brezza Cucina Launches Fall Menu | Sapore magazine
Continue to Site

brezza-cucina-pumpkin-ravioli.jpg

Brezza Cucina
Brezza Cucina's Pumpkin Ravioli is topped with brown butter, walnuts, and sage.

Atlanta’s Brezza Cucina Launches Fall Menu

October 02, 2019 Industry News

Brezza Cucina, the market-driven restaurant and bar inside Ponce City Market, just launched a new fall menu. From culinary legend Jonathan Waxman, Brezza Cucina is led by executive chef Andrew Cacioppo and serves New Italian and Californian flavors using seasonal and local ingredients. 

On the new menu, diners will find a reimagined Antipasti starter featuring Italian meats and cheeses, smoked trout dip, pickled vegetables, spiced nuts, olives, house bread and condiments. Among dishes in the Mains section, Brezza offers Joyce Farms Ribeye with mushroom duxelles, sherry, butternut squash, and mustard peppercorn jus; Pork Chop with Collard Greens, Crispy Pig Ear, Fennel, Citrus & Herbs; and a selection of pasta dishes, including Pumpkin Ravioli with brown butter, walnuts, and sage; Gnocchi with smoked fish, horseradish, and trout roe; and Tagliatelle with braised beef cheek, mushrooms, and jus. The restaurant’s pasta chef (Chef Andrew’s sister) prepares all pastas in-house daily.

Guests can finish the meal on a sweet note with the Caramel Apple stuffed with oat and seed granola and housemade cinnamon gelato, a favorite that returns to the menu for a second year. Each dish can be paired with selections from the drink list, with local beer, wine and cocktails curated by beverage director Don Pirone; A highlight from the fall cocktail menu is the Don’t Call Me Shirley which uses fig-infused whiskey, amaro & bitters for a fall-flavored spin on a Manhattan.

News and information presented in this release has not been corroborated by FSR, Food News Media, or Journalistic, Inc.