Chef Todd Ginsberg and the Rye Restaurants staff (the Standard Muir, Wood’s Chapel BBQ, Fred’s Meat and Bread, and Yalla) will start off slinging spaghetti and meatballs in Buckhead on December 15. Influenced the food stuff of Ginsberg’s childhood, Soiled Rascal is an Italian-American, crimson-sauce cafe with a modern day ambiance. Set in new Thompson Buckhead, a Hyatt lodge, in Buckhead Village, Dirty Rascal will serve pasta, meat, and poultry dishes that express consolation and warmth.
“I didn’t mature up with Northern Italian-design and style foods,” Ginsberg suggests. “My mother was cooking brisket, steak and potatoes, or matzo ball soup. If she wasn’t producing those people, it was lasagna, hen Parmesan, or spaghetti meatballs.”
Born in New Jersey, Ginsberg made a decision to turn out to be a chef just after learning to make pasta at an Italian restaurant in Virginia Seashore. “If you’re from the tri-state spot, you ended up uncovered to American-Italian meals. That’s the food I ate,” he states. “I’ve normally wished to open up [this kind of restaurant]. I’m obsessed with Italian foodstuff.”
Filthy Rascal—which pays tribute to Ginsberg’s nickname as a mischievous child—will serve breakfast, lunch, and supper, but the latter is exactly where the full strategy will come into perform. Assume rigatoni alla vodka, veal parmigiana, king crab scampi, flounder piccata, fettuccine Alfredo, and tortellini lamb Bolognese. The spaghetti will be served with three meatballs (which includes an complete pound of beef and pork) and topped with a quick rib-infused marinara sauce, Parmesan Reggiano, and basil. The eggplant Parmesan characteristics Parmesan and pecorino cheese concerning each and every layer—a tip fellow chef Billy Allen (Cakes & Ale) gave Ginsberg.
The dishes are intended for sharing. Some, like the lasagna, are served on ceramic platters from Italy and feed two to a few people. Many others, like the Caesar salad, are completed tableside. Even though Ginsberg wrote the menu, govt chef Josh Hopkins, previously of Empire Condition South, will direct the kitchen, oft using higher-finish ingredients—think rack of veal and 2-pound lobsters—than found at Ginsberg’s other eating places. Desserts from pastry chef Ashley Guzman include cheesecake, tricolored cookies, tiramisu, and panna cotta.
At the marble bar, classic cocktails reign supreme. “We want to do want to do wonderful cocktails that Frank Sinatra would’ve been ingesting back again in the working day, with [beverage manager Joe Alessandroni’s] individual touch,” Ginsberg states.
The cocktail record involves a negroni, amaro bitter, spritz, clover club, and Saratoga club. “There’s no new-design and style, modern day mixologist beverages in this restaurant—just classics done really perfectly,” Ginsberg says. This contains a dirty martini designed with gin, vodka, vermentino, and herbed olive oil. A stationary drink cart in the dining space will be utilized to pour amaro, cognacs, grappa, and limoncello.
Wine will also be a significant target with about 17 by the glass and numerous more by the bottle. Count on both equally Californian and Italian varietals. Beer alternatives will be restricted but may involve Tropicalia, Moretti, and Peroni.
Inside of the Filthy Rascal place invokes swanky, mid-century vibes with heat woods, purple leather-based, checked tile, distressed mirrors, and delicate lighting. 6 semi-round booths are every adorned with its have chandelier. A covered patio seats 30, although the inside eating area maxes out at 110.
“For a prolonged time, Alfredo’s and Nino’s on Cheshire Bridge Highway had been only the two areas doing this. I wanted to do it with an up to date approach,” Ginsberg states, acknowledging that it is related to what Ford Fry has carried out at the reconcepted No. 246 in Decatur.