Chef Craig Richards describes the food at his new Midtown restaurant, Lyla Lila, as “Italian in spirit and technique,” but with an “expanded pantry” that also features many Georgia grown ingredients. The menu spotlights flavors and dishes found throughout Italy and southern Spain, and offers seven pastas and risottos.
Pasta is a craft Richards has been working to master for over 15 years. His experience includes stints with Italian chef Lidia Bastianich at her Kansas City and Pittsburgh restaurants and leading the kitchens at Virginia-Highland trattoria La Tavola and Ford Fry’s Italian restaurant St. Cecilia in Buckhead.
