Piastra

The story

Crafted with passion, served with love

On the historic Marietta Square, Piastra brings a focused, ingredient-driven approach to Italian cooking that has earned it a Wine Spectator Award of Excellence — a distinction that speaks directly to the seriousness of both its kitchen and its cellar.

The Kitchen Behind the Food

Chef Greg Lipman leads the stove, and his cooking reflects a genuine affection for Italian tradition without being bound to it. A chef's tasting event he hosted alongside One Hope Wines offered a glimpse of his range: smoked Argentinian shrimp with compressed melon and a salad of prosciutto, each course paired deliberately with a complementary wine. It's the kind of cooking that rewards attention — precise, layered, and grounded in good sourcing.

What to Expect on the Plate

Piastra's Italian menu has drawn attention across the Atlanta dining scene for good reason. The Tagliatelle Vongole — house-made pasta with littleneck clams in a white wine broth with herbs — has been singled out by food writers as one of the better clam dishes in the broader Atlanta area. A Brodetto Seafood Stew, built around a mix of fresh seafood and a spicy pork belly sausage, rounds out the seafood side of the menu with a bolder, more rustic edge. The house-made pasta alone sets Piastra apart from most Italian restaurants in the suburbs north of Atlanta.

Wine, Atmosphere, and the Square

The Wine Spectator Award of Excellence signals a wine program with real depth — a fitting complement to Italian food where the right bottle can transform a meal. The setting on West Park Square gives the restaurant a relaxed, neighborhood feel without sacrificing ambition. Private dining is available for parties, and the restaurant also offers takeout and delivery for those who want Piastra's Italian cooking at home.