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St. Cecilia

3455 Peachtree Rd. NE (Lenox Rd.) Send to Phone
MARTA: Lenox MARTA Station
Seafood dishes done in an Italian style are the draw at St. Cecilia.


Lunch Mon.-Fri. 11:30 a.m.-2:30 p.m., Dinner Mon.-Thurs. 5 p.m.-10 p.m., Fri.-Sat. 5 p.m.-11 p.m., Sun. 5 p.m.-9 p.m., Brunch Sun. 11 a.m.-2:30 p.m.

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St. Cecilia, Atlanta, GA

Even as cities re-open businesses, some restaurants may remain temporarily closed due to COVID-19. Be sure to contact the restaurant to find out its operational status.

St. Cecilia Restaurant Review

About the restaurant & d├ęcor: St. Cecilia emerged from the former BluePointe space after it was redesigned by Meyer Davis Studio. Notwithstanding the restaurant's high ceilings, the noise level is manageable even when the dining room is busy. A muted color palette of gray and earth tones is sustained by re-purposed hardwood floors whose surface exhibits the dings and dents of prior use; and caramel-to-brown-toned leather banquettes and chairs, with lots of white on the walls and in the ceiling. Floor-to-ceiling fenestration admits warm natural light during the day. Tables include many two-tops, providing plenty of couples seating, while a trio of marble-topped chefs' tables, each seating four diners, takes in a view of the open kitchen.

Likes: Sparkling wines served in white wine glasses without having to ask for them. Professional, knowledgeable service.
Dislikes: Pear toffee cake, resembling a bread pudding, suffers from a toughened crust when reheated.

About the food & drinks: Start with a craft cocktail, a spritzer (we like the Kopke white port with tonic or soda water and lemon or lime) or a glass of sparkling wine from the solidly composed assortment of unusual wine selections. Seafood and pasta get top billing on the menu, although alternate proteins are available, too. Half orders of pasta dishes are first course options. We loved the squid ink spaghetti studded with grilled calamari and Calabrian chilis, providing just enough kick to dismiss any blandness. Black risotto, adorned with mushrooms, pear and caraway, approached serious distinction. Sweet potato francobolli (like ravioli) with chestnuts and currants offered a vegetarian alternative that also satisfied sweet tooth cravings. Scallops remain a permanent fixture for their sweet taste and ability to adapt to seasonal adornments, and the grilled chard-stuffed branzino (large enough for two) ably displayed the kitchen's skills with seafood. Italian-inspired desserts make the best meal-ending choices, with the ricotta cheesecake a singular standout, although the layered Italian cream cake with candied fernet apple nubbins merits consideration. There's an extensive list of dessert wines to complicate, and complement, the matter. And check out the house-made Amari for a post-prandial.

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