The article below appeared in the Fall 2010 issue of Sandy Springs/Dunwoody Life Magazine

From Peter’s Lebanese grandfather who owned two restaurants when Peter was a child, to Peter himself who first opened Tony’s Toni's Casa Napoli also in Dunwoody (now defunct) in 1985 when Alex was only a child, the Abraham family simply seems to have culinary blood running through its veins.

Since February 2008, Peter and Alex have been partners in one of Dunwoody’s favorite dining destinations, the eponymous Peter’s, located in the Dunwoody Village. Peter’s features mostly Northern Italian fare (look out for more fish, meat, polenta, rice, butter and cream-based sauces than olive oil bases and pasta, although there are still plenty of pasta dishes for the diehard pasta lover appearing on the Peter’s menu).

But, whether it’s polenta or pasta, Alex says the team at Peter’s makes the ingredients and menu items almost exclusively in-house, including the daily changing specials dreamed up by the co-owners.

The light, airy dining room is perfect for family dining but the decor makes the atmosphere just romantic enough for a first … or fifteenth … date. There’s also a nice bar space toward the front of the restaurant that seems to beckon locals in for an after work drink and quick nosh at the bar.

In fact, it seems the owners — and staff — at Peter’s know most of the locals by name … and vice versa. It is not uncommon to overhear familiar banter and inquiries of loved one’s health as the diners stream in from the summer heat.

But, a welcoming décor and staff wouldn’t be enough to keep a restaurant the size of Peter’s (even featuring a rather adorable patio) in the black. Fortunately, the quality of Peter’s food is as inviting as Alex and Peter themselves.

Aside from five insalate (salad) offerings on the seasonal menu, there is often also a featured salad. Patrons should keep a look out for these creative dishes that come and go, leaving everyone wanting just a little bit more.

One such specialty is a mixed green salad with Gorgonzola, caramelized onions, candied walnuts and a cranberry vinaigrette. This insalate is lightly tart and well blended, with the Gorgonzola and candied walnut pairing lending a salty-sweetness that really make the taste buds dance.

The lobster and asparagus risotto (which can come as a side portion or a main) was flavored and cooked beautifully, not overly rich but still somehow succulent with a crisp bite of asparagus in every mouthful — all-in-all, a simply perfect summer risotto.

The veal Marsala is constructed in a classical manner with hand-sliced and pounded, milk-fed veal, mushrooms and a scintillating Marsala wine sauce, which creates a tender, melt-in-your-mouth cut of meat that just might have you ordering seconds. Be sure to try out the house made polenta fries (also available as a side or full starter).

These savory treats arrive warm, soft, peppery and allaround tasty. And, be sure to finish it all off with one of Peter’s made-from-scratch desserts like classic tiramisu, cheesecake or crème brûlée.

So, how does a family with no Italian ancestry manage to succeed with such a classic Italian menu? Well, it certainly doesn’t hurt that Peter was once a chef for the Hilton chain, as well as for the famed Coach and Six restaurant. Nor does it hurt that Alex holds a degree from Le Cordon Bleu College of Culinary Arts and has cooked in the kitchens of the Doubletree Hotel and Marlow’s Tavern.

But, what really sets up this father-son team for culinary success is not only the love of quality food and service, but also love of family and friends.

Walk into Peter’s just once and you’ll experience it for yourself. It’s almost like Peter and Alex are serving up their favorite meals for you at home … and, man, does their home dining room seat a lot of friends.