addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwchatcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgoogleimageimagesinstagramlinklocation-pinmagnifying-glassmailminusmoremuplabelShape 3 + Rectangle 1outlookpersonplusprice-ribbonImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruseryahoo

Dinner at Ecco

Since being named a "Best New Restaurant in America" in 2006 by Esquire, Ecco has become one of Atlanta's, and the Southeast's, most recognized and renowned restaurants. The seasonal European menu tempts with delicious meat and cheese boards, housemade pastas, authentic wood-fired pizzas and mouthwatering desserts. The restaurant also features an adventurous, nationally-recognized wine list representing both boutique and well-known European vineyards with many exclusive selections. Featuring award-winning design including an over-sized bar, a large, open-air patio and a breathtakingly beautiful main dining room, Ecco is completely unique, yet comfortable. Whether with a large party, enjoying a romantic dinner or simply having a bite at the bar, Ecco is sure to become one of your favorite in-town neighborhood dining spots.

Chef Richards began his culinary career in 1998 at Pachamama's and from there, he took the culinary world by storm at Lidia’s Kansas City working his way from senior line cook to sous chef. He trained under the renowned first lady of Italian cuisine, Lidia Bastianich, one of the most-loved chefs on television, a best-selling cookbook author and restaurateur. In 2001, Richards was named Executive chef at Lidia's in Pittsburgh. He also served as Executive Chef at Fifth Group Restaurants' Italian concept, La Tavola from 2005 to 2010.

Enjoy Atlanta's most adventurous seasonally inspired European menu.

Meats and cheeses one for 4.75, three for 14, five for 22

Cured Meats
Prosciutto di San Daniele: aged ham
Speck: smoked prosciutto
Coppa: cured pork shoulder
Cullacia: heirloom prosciutto
Finocchiona: pork salami with fennel seed
Mortadella: fine-ground pork and pistachio
Toscano: house cured, beef & pork salami with black pepper
Soppresatta: spicy pork salami

Cheese in descending order from mild to pungent
Garrotxa: Spain; raw goat’s milk; soft
Caña de Oveja: Spain; sheep’s milk; soft
Pecorino Toscano: Italy; sheep’s milk; firm
Idiazabal: Spain; raw sheep’s milk; firm
Gouda: Netherlands; cow’s milk; hard
Tomme: France; raw cow’s milk; semi-firm
Fontina val d’aosta: Italy; cow’s milk; soft
Gorgonzola dolce: Italy; cow’s milk; soft
Mitibleu: Spain; sheep’s milk; soft

Taste & Share
Mixed olives 6
Fried goat cheese, honey, black pepper 7
Piquillo peppers stuffed with braised beef 7
Beef carpaccio, almond dusted artichoke chips, green garlic aioli 12
Boquerones, olive oil, garlic, parsley 7
Croquetas de Jamón, parsley, lime 7

Appetizers
Mixed lettuces, radish, almonds, tarragon-mustard vinaigrette 9
Grilled red romaine, smoked trout, buttermilk, pickled beets 14
Salad Niçoise, poached tuna 15
Tuna crudo, beets, arugula, smoked fennel pollen 15

Wood-Fired Pizzas
San Marzano tomatoes, housemade mozzarella, basil 13
Grilled treviso, spring onions, house fromage blanc, aged balsamic 14
Spicy soppresatta, sweet peppers, mozzarella 14
Pancetta, smoked mozzarella, pea tendrils, egg 15

Pastas
Pappardelle with braised pork, peppadew peppers, garlic 16
Spaghetti, preserved tomatoes, calamari, chilies, mint, bottarga 21
Strozzapretti, asparagus, peas, walnut pesto 21

Mains
Butcher steak, heirloom carrots, Fresno chili-sherry reduction, arugula 26
Grilled cobia, fiddlehead ferns, Meyer lemon, wild licorice, mint 28
Roasted quail, farro verde, chorizo, pea tips, sherry gastrique 24
Arctic char, celery root, watercress, house tangerine oil, salmon roe 25

Sides
Butter poached turnips, green garlic, lemon 6
Wilted local chard, pickled stems, garlic 6
Pommes frites, mayonnaise 4
Grilled asparagus, black truffle aioli 6
Roasted potatoes, preserved lemons, horseradish 5

Dessert
Champagne truffles 5
Crema catalan with almond cookies 8
Chocolate torte, spiced cherries in red wine, almond crisp, cream 8
Sticky toffee pudding, doppelbock ice cream 8
Ricotta fritters, seasonal fruit conserva 7
Ice cream and sorbet please ask for today's selection 6


Directions:
From Downtown Travel North on Peachtree Street to 7th Street; turn left. Ecco is one block on the right at 40 7th Street. Valet and street parking are available.

From Buckhead Travel South on Peachtree Street to 7th Street; turn right. Ecco is one block on the right at 40 7th Street. Valet and street parking are available.

From South of Atlanta or the Airport From 75/85 North, exit to 10th Street; go to the first light and turn right on 10th Street. Go East approximately three blocks to Peachtree Street; turn right. Travel South on Peachtree Street to 7th Street; turn right. Ecco is one block on the right at 40 7th Street. Valet and street parking are available.

From North of Atlanta From 75/85 South, exit to North Avenue; turn left. Travel approximately two blocks to West Peachtree Street; turn left. Take West Peachtree Street several blocks to 6th Street; turn right. At the first corner, take a left on Cypress Street and then a left at the first corner to 40 7th Street. Valet and street parking are available.

From Morningside or Virginia Highland Travel West on Virginia Ave to Monroe Drive; turn right. Take an immediate left onto 10th Street. Travel West on 10th Street – Piedmont Park will be on your right – to Peachtree Street; turn left. Travel South on Peachtree Street to 7th Street; turn right. Ecco is one block on the right at 40 7th Street. Valet and street parking are available.

Join or login to comment.

  • A former member
    A former member

    I just got a call from my nephew. He is coming into town and I would like to see him. Sorry to do this at last minute but will see you all soon.

    August 2, 2013

  • A former member
    A former member

    Hope to be there on time. Have to work until 6pm. Save me a seat.

    August 1, 2013

  • A former member
    A former member

    Sorry to miss this. Enjoy!

    July 31, 2013

  • A former member
    A former member

    I've called the restaurant and they were cool with us adding two more spots.

    July 31, 2013

  • A former member
    A former member

    Just found out I will be traveling over the weekend. Sorry to miss this one. enjoy!

    July 22, 2013

  • A former member
    A former member

    Something has come up and I'll have to miss this one!

    June 25, 2013

  • A former member
    A former member

    Excited to go for to this restaurant for a second time! Thanks, Kim!

    May 19, 2013

10 went

  • Nan
    Organizer
  • Jen
    Co-Organizer
  • A former member
  • A former member
  • A former member
  • A former member
  • A former member

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy