It's been a month since my regular Friday lunch bunch visited La Pietra Cucina. We did today and found chef Bruce Logue in an unusually upbeat mood. (Yes, he knows me.) He visited our table wielding this chunk of the highest-grade of Wagyu beef and insisted we each try a skewer of the meat.
I've eaten plenty of apparently lower-grade Wagyu over the years. This was completely unique to my taste. The beef, from the hanger cut, virutally had the texture of foie gras.
"This is the best piece of meat on Peachtree right now," Logue said. "I'm telling the staff tonight they better sell this, because if they can't sell this, they're in the wrong place."
If I were you, I'd get a reservation tonight or Saturday to sample it as a starter or entree.
The rest of our lunch included a round of soup with escarole, white beans and housemade fennel sausage, followed by speck panini for two of us and a chicken panino for another.
Another light lunch.
(Photos by Cliff Bostock)
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