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THIS RESTAURANT IS CLOSED Bischero Restaurant Review: Founding partners Stefano Volpi and Salvatore Bianco, and Salvatore's brother and chef, Antonio, got started in Atlanta at Fritti, then moved to Athens and opened Bischero. They installed a brick-lined pizza oven to turn out the same classic thin-crust pies that made Fritti famous. Having been purchased by Jack and Rachel Harwood, Bischero continues in the owners capable hands. A total of 23 pizzas are offered, but if nothing strikes your fancy, the kitchen can customize one. For more substantial dining, start with a half-portion of house-made gnocchi or any of the 15 pastas. Move on to the fish of the day or roast chicken, pork chops or veal scaloppine. Panna cotta for dessert keeps it all in line; the blueberry sauce may not be strictly speaking Italian, but it's nello spirito, but the fruit sauce (one of five panna cotta topping options) varies with whatever fruits are fresh on any given week. The wine list is heavily Italian, as is appropriate, and glassware is good. Several nice choices are offered by the glass; the Di Majo Norante Aglianico Ramitello 2002 is delicious with red meats, and for a good value choice, the Cantina Zaccagini Montepulciano d'Abruzzo goes well with the pizzas.