The idea of a sleek bar, transformative outdoor dining set-up, European-inspired menu, and expertly curated wine list is akin to our version of heaven. Luckily, Phipps Plaza’s Ecco Buckhead offers all this and more. Their food serves up bold, European flavors, their decor is contemporary and upscale, and their service is unparalleled. We recently caught up with the team to hear more about their go-to recommendations —including the perfect bottle of bubbly that “pairs perfectly with warm weather and pommes frites.” Read on and be sure to stop by to enjoy a meal if you’re in Atlanta. The team has also provided a must-try recipe for their famous Fried Goat Cheese and, we can confirm it’s just as decadent and delicious as you might imagine.
For those unfamiliar, tell us about Ecco — what makes the restaurant unique and what can we expect when visiting?
Ecco explores the depth and diversity of bold European flavors from the comfort of our stunning, upscale Buckhead restaurant. We’re proud to offer delicious food and beverage with the highest standard of service, whether you’re stopping in for after-work drinks or hosting your next special event.
You can sit at the bar or in the lounge for a co*cktail and small plates to taste and share or opt for a full multi-course meal in the dining room paired with something unique from our unparalleled wine list. The sunken patio is a nestled-away oasis in the heart of Atlanta – dining al fresco with us feels like the perfect in-town getaway.
We love your sophisticated European menu—can you tell us what dishes you consistently recommend to first-time visitors and regulars alike?
Our Fried Goat Cheese is a must-try! Drizzled with honey and sprinkled with black pepper, it really is as good as it sounds, which is why it’s one of our signature dishes. Our Crispy Cauliflower Bravas have become a new go-to —served with shish*to peppers, charred corn romesco and a spicy salumi chip, it’s a masterpiece of flavor and texture.
What is the ideal Ecco meal from start to finish?
Start with La Despensa – the chef’s selection of house-cured meats and cheese served with fluffy focaccia. Move on to our pappardelle, it’s fresh pasta made in-house served with a rich ragu of braised pork, peppadew peppers, garlic, and basil. Then, finish up with a scoop of olive oil gelato – a creamy, dreamy treat.
What about wine? Your list is unparalleled—any special bottles on the menu you like to recommend?
For something sparkling this spring, we love the Gustave Lorentz Cremant Rosé, it’s a vibrant, bubbly rosé that pairs perfectly with warm weather and pommes frites.
How about take out? What do you recommend our readers pick up for a cozy date at home?
Try our piquillo peppers stuffed with braised beef, a flatbread (our San Marzano tomato flatbread is simply perfect), and a slice of our chocolate layer cake – the current version features Nutella mousse and travels really well.
For those not based near Ecco, the team has graciously provided the recipe for their famous Fried Goat Cheese so you can get a taste of their menu no matter where you live!
Fried Goat Cheese
Ingredients
3 cups all-purpose flour, divided
1 teaspoon baking powder
1 1/2 teaspoons salt, divided
4 tablespoons honey, divided
2 1/4 cups very cold soda water
1/8 teaspoon finely ground black pepper
8 ounces fresh goat cheese, cold (the dryer the better)
6 cups canola oil, for frying (up to 8 cups as needed)
1/2 teaspoon coarsely ground black pepper
Directions
1. To make the batter, sift two cups of all-purpose flour and baking powder into a large mixing bowl. Stir in one teaspoon of kosher salt and two tablespoons of honey. Whisk in the soda water until the batter is smooth. Keep refrigerated until you’re ready to use — the batter needs to stay as cold as possible until you’re ready to fry.
2. Next, prepare the seasoned flour — combine the remaining one cup of all-purpose flour, 1/2 teaspoon of kosher salt, and finely ground black pepper in a shallow bowl or plate. Set aside.
3. Roll the goat cheese into 16 1/2-ounce balls. Refrigerate for 30 minutes.
4. In a heavy-bottomed pot or deep fryer, heat the canola oil to 375º F. Roll the chilled goat cheese balls in the seasoned flour. Shake off any excess flour, then roll the balls into the batter a few at a time, making sure to completely cover the cheese ball.
5. Remove them one or two at a time and carefully drop them into the oil, using a slotted spoon to move them around so they don’t stick to each other or the pot. Cook until golden brown, about 45 seconds to one minute. Using a slotted spoon or strainer, carefully remove the goat cheese from the fryer and drain on a cooling rack or paper towel-lined plate.
6. Place the fried goat cheese into a warm bowl. Drizzle with the remaining two tablespoons of honey and coarsely ground black pepper. Serve immediately.
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