It’s always very satisfying when we discover yet another restaurant during a food festival or restaurant week that earns its way onto our “favorites” list. In this instance, it was Dunwoody Restaurant Week that led us to try Novo Cucina, one of Dunwoody, Georgia’s standout Italian restaurants that opened its doors in May 2015.
Intending to go for over a year, Restaurant Week gave me a reason to stop procrastinating. We enjoyed it so much that we’ve been back two more times since then, and it looks like we’ll be there again today! To say I’m ecstatic to have found this restaurant is an understatement. 😄
Their menu consists of many tantalizing items to tempt the taste buds such as various appetizers and salads, handcrafted pastas, an extensive array of artisanal thin crust pizza, paninis, and eighteen (18) flavors of house-made gelato! They also have an awesome Sunday brunch menu consisting of brunch-themed pizzas.
On our first visit, we made our way through the French doors onto the inviting patio where we dined for lunch. We shared a refreshing Mista (mixed) salad, Margherita pizza, and Tagliatelle ai Funghi (tagliatelle pasta in a wild mushroom and light porcini cream sauce), followed by gelato.
When it came time to select which gelato flavors to sample before ordering (did I mention there are eighteen?!), I knew it would be no easy task.
For the sake of making a decision, I chose four of them to try – chocolate sea salt caramel, pistachio, snickers, and cappuccino. All were so decadently creamy, smooth, and bursting with flavor! I asked the waitress to surprise me and bring a small order containing two of those flavors since my brain could not process the fact that I had to make yet another decision. Who knows, maybe those samples gave me slight brain freeze. 😨
On our second visit, we shared the Funghi Fritti appetizer (crimini mushrooms in a rice flour batter with white truffle oil and rosemary), Tagliolini al Pomodoro e Basilico (angel hair pasta in a pomodoro sauce with basil), and a Bomboloni gelato sandwich (hot pressed sugar-coated brioche stuffed with my choice of gelato, which was hazelnut crunch this time…mmm!).
Our third visit was for brunch this past Sunday. We shared two brunch-style pizzas: Funghi e Spinaci (ricotta, oven dried tomatoes, spinach, mushrooms, and egg, with rosemary potatoes and a drizzle of truffle oil added) and French Toast sans pancetta (egg and custard drizzled with pure maple syrup and topped with powdered sugar). These babies were crazy good!! Like totally next level. Never had this style of pizza before…and now all I can do is dream about when I’ll have them again. 🤤
Of course, I had to have gelato…
…and tiramisu (this is such a beautiful presentation!)…
…and a martini. While sitting at the bar perusing their alcohol arsenal, I came up with a Luxardo Cherry Mochatini using Luxardo Maraschino liqueur and a cherry, freshly brewed espresso, and chocolate ganache as the stars of this decadent cocktail. If you’ve never had a Luxardo Maraschino cherry before, you are missing out! I could eat a whole bowl of them, they are that good!
You can’t see it, but the cherry is hidden in the bottom of the glass, just lying in wait for my anxious taste buds.
We have enjoyed yet another satisfying and memorable meal at this exceptional restaurant that is quickly gaining popularity. After just three visits (soon to be four), we can consider ourselves regulars and are thrilled to add Novo Cucina to our rotation.