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St. Cecilia Restaurant Review: Replacing Buckhead Life Restaurant Group's BluePointe, St. Cecilia by Atlanta restaurateur Ford Fry was designed by The Meyer Davis Studio. The massive, light-filled 11,000-square-foot space features a second floor private room. Playful, European beach-inspired photographs line the walls. On the main level, three stone chef’s tables together seat 12 in front of the icy crudo bar. A roaring mini-hearth visible in the shiny stainless steel open kitchen roasts the fish of the day. To start, select a classic cocktail or a glass of wine from the solidly composed wine list, an exciting assortment of unusual options. Then share an appetizer of salt cod beignets accompanied by lemon and a caper-studded aïoli. Other choices tempt too, however, including the range of raw fish and the grilled octopus. The menu changes daily depending on the fresh fish. We went with scallops, nearly always on the menu, and hake, which is occasionally available; currently, triggerfish is a usual offering, and skate wing is a regular item. Chicken, steak and veal are alternative proteins, while vegetarians may compose fine plates of vegetables and there are a couple of meat-free pasta dishes. For dessert, the honey-drizzled house-made ricotta is a Mediterranean classic.