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THIS RESTAURANT HAS CHANGED NAMES La Pietra Cucina Restaurant Review: Atlanta-born chef Bruce Logue learned his craft at Mario Batali’s Babbo and in Italy, and launched La Pietra Cucina in 2009 with a very personal style of Italian cooking. He has left his post, leaving his longtime sous chef, Joe Rahme, wearing the top toque. Menu items aren't expected to change radically with Rahme at the helm. Patrons will still find such dishes as house-made Calabrese sausage with a side of pickled vegetables. Panzanella, with homemade croutons, tangles cherry tomatoes with fresh basil and a sherry vinaigrette, the croutons absorbing its flavors. Pay close attention to the daily specials, offering some of the more adventurous choices, such as veal tongue, lamb sirloin (served over barley and topped with grilled white asparagus) or porchetta. Rahme's stamp on the menu will come in the form of these specials on Friday and Saturday nights especially. If appetite allows, get the chocolate dessert of the day. Wine choices focus on well-priced Italian selections, with good wines by the glass and a bottle presentation at the table for those that are so ordered. To find this hard-to-spot restaurant, go up the side street to the valet parking behind the building.