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Cover StoryOctober 2017OFF-DUTY EATS
Home›Cover Story›Anthony Galletta

Anthony Galletta

By 17thSouth
September 28, 2017
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Anthony Galletta

Executive Chef, Mediterranea

Before taking over his current role as executive chef, Edgewood resident and 25-year restaurant vet Anthony Galletta served as Mediterranea’s sous chef. Some of his favorite menu items at the restaurant are herb-roasted chicken with root vegetable mash; mussels steamed in herbed lobster broth; and cheddar chive biscuits and gravy, but when he’s not in the kitchen, nothing beats a hearty breakfast dish.

Favorite restaurant: Petit Chou, Cabbagetown

Why he loves it: It’s in a great location that I’ve seen evolve over the years. It’s in a sort of quaint, industrial building with a chill vibe and friendly service. And there’s a really pleasant patio.

Favorite dish: I’m always on the lookout for a proper breakfast. Petit Chou delivers every time. My go-to items are the Morning Biscuit or the Croque Madame. They are both superb and topped with a perfectly poached egg— my true measure of a chef’s egg cooking skills.

PETIT CHOU
662 Memorial Dr S.E., 30312
petitchouatl.com

STORY: Lia Picard
PHOTOS: Erik Meadows

TagsAnthony GallettaCabbagetowncheddar chive biscuits and gravyCroque MadameExecutive Chef MediterraneaFavorite restaurant atlantaherb-roasted chicken with root vegetable mashMediterraneaMorning Biscuitmussels steamed in herbed lobster brothPetit ChouPHOTOS: Erik MeadowsSTORY: Lia Picard
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In the heart of Atlanta,17th South magazine reaches active, exploration-minded residents ages 24-65 who want to experience the best the area has to offer, through stories and features on individuals and businesses they can relate to in their direct communities. We feature of-the-moment and hidden gem restaurants, beautiful private homes, philanthropy, arts and cultural offerings, and the trendsetters and tastemakers who are making it happen!
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