Amidst Atlanta, Georgia’s burgeoning dining scene sits Bully Boy Restaurant, comfortably nestled on Ralph McGill Boulevard and overseen by chef Michael Bertozzi as an eatery that has been garnering quite the stellar reputation for churning out “exciting yet approachable” cuisine – night after night. While the lavish sea-oriented menu of this magnificent dining establishment is of course at the center of Bully Boy’s many highlights, the restaurant’s history boasts a fascinating backstory that has become almost quasi-legendary in certain culinary circles.
Robert Amick, owner and founder of Atlanta’s Concentrics Restaurants, discussed the subject of what was to become of the old Nexto spot, where brothy Japanese noodle soups and other Asian pub fare was served up amidst arty, industrial-chic digs. Amick chose the name “Bully Boy” based on his memories of an old childhood eatery in New York, but he was determined to apply the philosophy he so believed in to this new project – that is, creating a one-of-a-kind restaurant unique to both the Concentrics style and individual clients.
Into this foray came Chef Bertozzi of St. Augustine, Florida and his Chilean heritage, having worked in restaurants essentially his entire life and crediting his passion for cooking to his mother and grandmother. His father, a native of Peru, provided the international influence with regard to exploring exotic flavors, with Bertozzi having made a name for himself working at several notable eateries including Auburn’s famous Amsterdam Café while attending college at Auburn University. In November 2010, this talented chef was recruited to one of the top restaurants in the U.S., Atlanta’s Two Urban Licks – a recipient of Conde Nast Traveler’s “Hot List,” Bon Appetit’s “Hot 50 Tables” and one of Rachael Ray’s “Favorite Restaurants” in the country.
Today, Bertozzi serves as TWO Urban Licks’ , Molly B’s and Bully Boy’s Executive Chef, with TWO Urban Licks proving to be a massive success under his tutelage.
Patrons taking a seat at Atlanta’s Bully Boy will be immediately smitten by the restaurant’s awe-inspiring menu, offering eastern seaboard fare from its rivers, farms and coastal waters infused with an approach that boasts far-reaching influences. Cuisine is paired with a “nostalgic” cocktail selection and local and coastal craft brews, with a wine program curated by advanced sommelier Justin Amick of Painted Hospitality.
Standouts on this palate-awakening menu – and items that aren’t to be missed – include Virginia Oyster Sliders, with lettuce, tomato, pickle and datil pepper aioli, served on a soft roll (Bertozzi uses house-made datil pepper sauce sourced from a special pepper found in his native hometown of St. Augustine, Florida for this one);Smoked Bluefish Plate, served with capers, onions and sourdough crackers (Bertozzi and his staff smokes the bluefish in-house) and 60-Second Steak, served as a prime filet with farm egg, brioche and foie truffle cream.
Popular cocktails that go perfectly with the aforementioned menu selections include Tequila #1, with hibiscus, lime and guava; and Gin #1, with fennel, lime and cherry tomato.
The 100-seat Bully Boy has been “keeping it coastal on the beltline” since its opening, and there doesn’t seem like there’s any signs of slowing down.
Bully Boy
828 W10 Ralph McGill Blvd., Atlanta
