The story
The White Bull, located on Decatur’s historic Court Square, is the kind of restaurant that lets the season and the region guide the menu. Chef Pat Pascarella leads a kitchen that calls itself “farm-forward Italian,” but the cooking draws from a wider world of influences, all filtered through the bounty of Georgia growers. The restaurant works with a network of local farmers and purveyors who share a commitment to sustainable, natural practices—house-milled grains, farm-fresh produce, and grass-fed meats arrive at a bright, energetic space that feels both polished and welcoming.
That approach earned The White Bull a Michelin Recommended distinction in 2026, a nod to its thoughtful sourcing and precise, ingredient-driven cooking. The menu changes often, shaped by what’s at its peak, but the structure stays consistent: small plates, pastas, and a handful of entrees, plus boards and oysters.
The menu reads like a tour of the best of Georgia’s fields and waters. Small plates might include crispy artichokes with Calabrian chili aioli, or peaches from the state paired with stracciatella, nduja vinaigrette, and hazelnuts. Pastas range from agnolotti stuffed with truffle ricotta and seasonal vegetables to a black spaghetti with chorizo, shrimp, and chilis. Entrees like half chicken with polenta and broccolini, or trout with corn succotash and salsa verde, keep the focus squarely on the ingredients. A full beverage program offers cocktails, Italian-focused wines, and local beers.
The restaurant’s name comes from an Ernest Hemingway quote: “We are all apprentices in a craft where no one ever becomes the master.” Hemingway called a blank page “The White Bull,” a symbol of both terror and excitement. For Pascarella and his team, that blank page is the daily menu—a chance to express their craft with the best of what’s around them. The result is a restaurant that feels grounded in its place, yet open to the world.
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