Of all the new restaurants I tried in 2014, St. Cecilia was definitely at the top of my list. Apparently it was also at the top of a few other *slightly* more important lists (Thrillist’s, Jezebel’s, and Atlanta Magazine’s, to name a few). I made an early-2015 visit back to this Buckhead favorite, and it was just as delicious as it was in 2014, with a slightly different menu. Here’s a few new dishes to check out on your next visit:
The cobia. This one has been a staple on St. Cecilia’s crudo list for a while now, and it’s easy to see why. The raw fish is diced with trout roe and tossed in olive oil. The sprig of dill and tangy dollop of horseradish aioli on the side blend perfectly with the fresh flavor of the cobia. The best part? The heap of crispy salt and vinegar chips, just waiting to be dipped.
The wild striped bass. This was a tasty new addition to the crudo section and definitely worth trying. The bass was thinly sliced and marinated in a citrusy fusion of kabosu and olive oil. The fish had a great texture, which was only enhanced by the sprinkle of lightly toasted pine nuts and apple slices on top.
The agnolotti. Our one non-seafood dish of the night came in beef short rib-stuffed pasta form. The red wine braised short rib was super flavorful, and I loved the bit of leftover au jus that was drizzled over the perfectly al dente agnoltti. A cream sauce and some freshly grated parmesan added a second layer of textural complexity and flavor to the dish. Spot on.
The scallops. I’ve tried one or two scallop dishes at St. Cecilia before, and I would order this one again in a heartbeat. The scallops were seared to perfection in brown butter and served over a celery root puree with apples and capers. The celery root puree really enhanced the buttery flavor of the scallops (I suppose the brown butter didn’t hurt either), while the apples and capers provided a nice salty-acidic contrast. Did I mention the perfect sear on those scallops?
All in all, St. Cecilia was pretty flawless on this particular visit. I can’t say I’d be disappointed if 2015 is filled with a few lot more meals like this one.