Donetto Opens Tomorrow Night on the Westside
It’s time to grab the bull by the horns, Atlanta! Donetto will open its doors for dinner tomorrow night at the Westside’s new Stockyards development. Led by executive chef and partner Michael Perez, the concept bursts onto the scene serving up cuisine inspired by Italy’s Tuscan region in the form of heavy meats, a rotating pasta menu and shared plates.
The urban Italian menu will offer imaginative takes on traditional Tuscan fare, while also drawing inspiration from popular staples within the regions of Siena, Umbria and Rome. Donetto’s dinner menu will celebrate the region’s classic bistecca dishes made with Italian-bred Chianina beef roasted over a wood-fired grill, including a 45-day dry aged bone-in ribeye with onion ash aioli, in addition to signature Italian dishes such as whole fish, butcher boards, fish charcuterie with pate, porchetta and bistecca fiorentina. Made in-house, a rotating menu of handmade stuffed and extruded pasta dishes, including ripiena with quail, smoked mushrooms, garlic and quail jus, and fusilli with smoked fish, zucchini, shishitos, garlic aioli and basil, will be available in full and half portions, ideal for sharing with the table, alongside lighter fare options including salads, skillets of focaccia bread and a bar menu featuring various small plates.
Behind the bar, Donetto boasts an extensive beverage program featuring signature cocktails, local and Italian craft beers, Negroni on tap, an array of Italian sodas and a much-anticipated Amaro program. A collection of more than 100 bottles of wine is also available, including Italian wines with an emphasis on robust reds to complement the meat-centric dishes, a variety of California wines, and Brunello – the signature wine of Tuscany. Wine by the glass and spirit-free drinks are also available.
Located at 976 Brady Avenue, Donetto will be open for dinner Monday through Thursday from 5 to 10:30 p.m. and Friday and Saturday from 5 to 11 p.m. To make a reservation, call 404.445.6867.
Photo credit: Heidi Geldhauser
WEEK OF SEPT 28 | 2017