New Italian Restaurant Offers Refined Atmosphere in Atlanta's Party Nabe

Bar Americano is set to open this month

Taleggio pizza with pancetta, caramelized onion, fresh basil and calabrese chili; pictured with the Grandma Pizza

The former East Andrews Cafe & Bar space will soon host a new restaurant from Ten Apart, the team that founded The Pinewood and The Mercury. Coming Mid-October, Bar Americano will bring new food and energy to the Andrews Entertainment District, an area that is undergoing a significant transformation from a party neighborhood to a dining destination.

Bar Americano will serve up a new sophisticated interpretation of Italian-American classic dishes prepared by renowned Atlanta chef Adam Waller. Chef Waller has had a myriad of chef roles at mainstay Atlanta restaurants, including Bocado and Sotto Sotto, and he plans to offer dishes including flounder piccata and beef cheek agnolotti, as well as a creative twist on a classic, lisagnette made with broad pappardelle pasta, Bolognese ragu, parmesan cheese, and béchamel.

Spaghetti & Meatballs

Courtesy of Bar Americano

Spaghetti and meatballs

Additionally, Bar Americano will offer a range of pizza and pasta creations. The Sweats featuring three types of meat – spicy sopressata, meatballs, and prosciutto cotto – and Shrooming with mushrooms, carmelized onion, ricotta, and béchamel are definitely on my must-try list. Pasta options like “Squid Ink Fusilli” with shrimp, calamari, and garlic and Baked Canneloni with mushroom, porcini bechamel, and fontina sound flavorful and hearty.

Soon to open nearby, another Ten Apart creation Bar Crema will provide a satisfying Italian dessert and coffee menu to round out an evening spent at Bar Americano. Starting Mid-October, Bar Crema will offer a selection of gelato and other Italian treats like affogato. Separately, Bar Crema will also serve sandwiches and lunch items.

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Sounds like the recipe for a perfect dinner-and-dessert date. But if you can’t get to Hotlanta, find an Italian restaurant closer to home.