But beyond the table, Lipman said service and the
dining experience is just as important as the food.
“People may come here to have my food, but they
stay to see my mom,” he said. “People like to know, ‘This
is the owner and somebody’s talking to me.’ She gives
that experience.”
Lipman said he works well with his mother, whom
he describes as a driven, focused woman and a people
person.
“Very, very active,” he said. “So that’s where I get
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that from.”
Just like Sunday dinners, Lipman and his employees
gather at a large table before the dinner shift to eat
together. When asked what he would want guests to
know about him, Lipman said he’s passionate, not only
about food but hospitality.
“I’m here to try to make people happy,” he said. “I’m
very happy to be part of the Marietta community. We’ve
been very lucky how well the community has treated us
and we would like to give back as much as we can. So it’s
good to not only be part of the community, but to be
welcomed by the community.”
pasta, everything (is handcrafted),” he said.
Piastra is also friendly for those with dietary
restrictions; more than 90% of the menu is available
gluten free, a good portion of the menu is vegetarian and
vegans can have curated meals designed to their
preferences. For those who don’t drink, Piastra has a list
of non-alcoholic cocktails. For those who do, there’s an
award-winning wine list. From groups of two to 12,
Lipman said he will curate a four-course menu based on
a questionnaire with or without a wine pairing.
“We’re here to make sure everybody’s happy and we
do our best to do that… I try to make sure I’m giving as
many experiences as possible and covering bases and
make sure everyone gets what they want when they
come in without losing the character of the Italian,” he
said.
Together, Lipman and Bahl decided to straddle the
line between fine dining and casual; casual enough that
guests would feel comfortable in jeans and a t-shirt but
also appropriate for a crowd coming from a wedding, a
business meeting or a date.
“As far as where we were for the food I wanted to
make sure that we were aordable on both sides where
people could come out for the everyday and get what
they wanted for their comfort food as well as come out
for their specific date night and be able to do that,” he
said.
P i a s t r a G R E G L I P M A N
SUMMER 2022 | COBB LIFE 39