Bar open late
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ECCO Restaurant Review: Once the Atlanta Fencing School, the building's 6,000 square feet are broken into intimate nooks and crannies that give the restaurant a manageable space. Chef Jonathan Beatty's departure may mean that certain menu items could disappear with a new regime, but ECCO is likely to still offer seasonal, classic European fare drawn from around the Mediterranean. We expect tapas and small plates to remain a constant as well as a seasonal emphasis on specific dishes, such as grilled white asparagus marking the arrival of spring. Assorted cheeses share billing with cured meats. Larger plates offer either fish or steak. Pastas and pizze should continue to be available, the latter emerging from a wood-fired oven. Desserts vary, but look for panna cotta or perhaps clafoutis. The wine list also roams the Mediterranean, with lots of good choices especially from Spain. ECCO's bar stays busy and is open until the last man left standing has, well, left. Don't anticipate a quiet place to converse. A version of ECCO has opened on Concourse F (International) at Hartsfield-Jackson Atlanta International Airport.