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About the restaurant & décor: Neapolitans Rosario Procino and chef Pasquale Cozzolino founded Ribalta in New York City. Its second location in Atlanta occupies a contemporary environment with high ceilings, exposed industrial elements and a black-and-white color palette. A small bar in front invites solo dining or is a good spot to wait for a table over an expertly made cocktail.

Food & Drinks: Tasty small plates might make a meal with a salad. Few dishes taste more Neapolitan than the baby octopus cooked in San Marzano tomatoes with olives and capers. Or indulge in a stack of grilled vegetables, including zucchini and eggplant topped with half of a grilled green bell pepper. Pizza options seem endless. We enjoyed the specialty Pizza in Pala, with an extra delectable crust, but had it with the mushrooms and meat from another pie instead of the standard toppings listed for that choice. These are pizzas for at least two persons, and even then there is plenty to take home. Gnocchi, tender puffs of potato-based dumplings, come two ways: a pesto edition; and alla Sorrentina in San Marzano tomatoes, buffalo mozzarella and basil (finish it with freshly grated Parmesan cheese). For dessert, the tiramisu is a standout version, while the too-firm panna cotta needs some rethinking, although we admire its simple adornment of strawberries. The wine list offers plenty of Italian wines by the glass to make this an all-around authentic experience.

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Ribalta Atlanta

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