ty Rascal offers Italian-american inside Thompson hotel

Dirty Rascal, chef Todd Ginsberg’s newest restaurant, is now open inside the Thompson Buckhead hotel at 415 E. Paces Ferry Road in Atlanta.

Ginsberg, who also co-owns and operates the General Muir, Wood’s Chapel BBQ, Yalla and Fred’s Meat & Bread, is partnering with executive chef Josh Hopkins, formerly of Empire State South, on the lobby-level eatery.

The restaurant, serving modern Italian-american fare, has separate breakfast, lunch and dinner menus. Hopkins, who most recently served as director of culinary operations for Rye Restaurants (co-owned by Ginsberg), oversees the restaurant’s daily operation.

At breakfast, look for bakery items, such as zucchini bread and a ham and cheese cornetto; plates, including avocado toast and an egg sandwich with fontina, scrambled eggs, chicken sausage, pepper jam, Calabrian aioli and red onion; and a la carte items, such as fried eggs and grits.

The lunch menu features dishes from the dinner menu, with the addition of hero sandwiches and panini.

Dinner options include appetizers (mussels arrabiata, beef carpaccio, meatballs); soups and salads (citrus and fennel salad, pasta e fagioli soup); pastas (lobster fra diavolo, lasagna); fish (flounder francese, salmon oreganato); meat (New York strip Diane, pork chop with peppers and onion); and sides (polenta, broccolini and garlic).

The drinks menu features apertivos, martinis and cocktails such as the amaro smash, with rye, Cynar 70, mint, honey and lemon; and the New York sour, with rye, benedictine, lemon and chianti float.

The restaurant’s midcentury design features a large, central bar with a marble top and a red leather front. The main dining room’s walls are lined with alcoves and round leather booths.

Operating hours are 7-11 a.m. daily for breakfast and 5:30-10 p.m. for dinner. Lunch hours will be added soon.