Posted by Liz and John Attaway, 3/2/18
Dishes to Be Made Exclusively with Ingredients from Georgia
Chef Brings Experience From Eric Ripert’s Le Bernadin in NYC & His Own Connecticut Restaurant Bar Sugo
On Monday, March 5, Executive Chef and Partner Pasquale “Pat” Pascarella will open The White Bull, a new restaurant on Decatur’s historic E. Court Square. Serving dinner seven days per week, The White Bull will showcase a thoughtful menu of creative, seasonal fare exclusively from Georgia ingredients.
Executive Chef and Partner Pat Pascarella will helm the kitchen, drawing expertise from a culinary background that most recently included serving as Executive Chef at Atlanta’s The Optimist and as Executive Chef and Owner of his renowned Italian restaurant Bar Sugo in Norwalk, Connecticut. In 2016, The New York Times awarded Bar Sugo with a much sought-after rating of “Very Good,” calling the restaurant “serious about food that is both fresh and innovative.” Prior, Pat cooked in Manhattan at restaurants including Eric Ripert’s Michelin-starred Le Bernardin.
Born in Italy, Gabriele Besozzi will serve as Partner and General Manager at The White Bull. His restaurant experience includes time working in London, New York, Miami, Atlanta, and all over Italy, including at famed Cantina Bentivoglio in Bologna. Pat Siciliano will serve as Partner and Sous Chef, bringing 12 years of restaurant experience to The White Bull. Cousin to Pat Pascarella, he gained expertise in pizza and pasta-making at Bar Sugo and later served as Executive Chef. He formerly worked at Bella Luna and Saltwater Grille in Stamford, Connecticut, and Cortina Pizzeria in Norwalk, Connecticut. Matt Scott will manage the bar program. From his first job in restaurants, he quickly developed a curiosity and interest in the beverage side of the business. He has developed his expertise during six years working behind the bar.
With a name inspired by literary icon Ernest Hemingway, who referred to the blank page as “the white bull,” the restaurant will showcase a thoughtful menu of simple, farm-forward American fare in an inviting and approachable atmosphere. Ingredients will be sourced entirely from Georgia farmers and purveyors, including Finch Creek Farm, Riverview Farms, Aluma Farm, Stone Mountain Cattle Co., Levity Farm, and more. Guests can expect around 15 seasonal and ever-changing dishes, including pastas made with flour milled at the restaurant and vegetable-forward plates. Upon opening on March 5, The White Bull’s menu will dishes such as Sapelo Island clams with pig tails, kohlrabi, celery, lemon, and toast; tile fish with aji amarillo, daikon, tapioca, and kale; mafalde with guanciale, black pepper, and pecorino; and baby carrots with muhammara, labneh, za’atar, and chicken skin.
The bar program will complement its culinary counterpart by incorporating seasonal, farm-grown ingredients and unique offerings. On the drink menu, guests will find cans of Georgia beer, unique wine selections and creative cocktails, including bottled cocktails for two poured at the table from vintage glass flasks. The bar will open with the dining room on weekdays and early at 3pm on weekends.
Located on Decatur’s historic square, The White Bull neighbors Brick Store Pub, and beyond its brick exterior is an open and airy gathering space. Natural light filters through wide windows lining the walls, casting a glow throughout a sophisticated dining room just beyond the bar. A long butcher’s table running through the middle of the space will allow servers to finish dishes and drinks, and glass jars filled with seasonal produce and flowers will add color to the dining room. Design elements will include glossy white subway tile, reclaimed wood and details like Edison lightbulbs, copper serveware and eclectic décor reminiscent of Hemingway’s era. At around 2000 square feet, the restaurant will seat around 80 and offers outside dining open to the city square during warmer months. Reservations for the dining room are available through OpenTable here.
Monday through Thursday 5-10pm
Saturday 3pm for bar, 5-11 for dinner
Sunday 3pm for bar, 5-10 for dinner
* Brunch to come