The Iberian Pig and Sugo founders turn their attention to Spain’s basque region
When it rains, it pours. Not only are a host of stalls set to open next week at Krog Street Market, but also Fred Castellucci's Cooks & Soldiers will be opening Monday on the Westside at the corner of 14th and Howell Mill. Both venues had hoped to open earlier this year in the spring
A day in the life of the president of Casellucci Hospitality Group
How does Castellucci keep up with four restaurants, 150 employees, and a six-days-a-week schedule?
Hugh Acheson and Ford Fry, among others, look to expand across Atlanta
With the new year comes new restaurants to watch, new chefs to follow, and new menus to salivate over. As we (impatiently) await opening night, here are the 14 most anticipated restaurants for 2014.
Federico Castellucci III divulges plans for pintxos, wood-fired meats, and seafood
Castellucci Hospitality Group, the restaurateurs behind Sugo, the Iberian Pig and Double Zero Napoletana, will open a Spanish and French Basque-inspired restaurant in the Elan Westside building at 691 14th Street early next year. Federico Castellucci III—who owns the restaurant with his sister Stephanie and the company's culinary director, Chad Crete—is focusing on the San Sebastian region in particular, with traditional dishes such as tapas-like pintxos as well as modern takes on the cuisine (“New Basque”).
We&Co showcases job candidates ranked by qualifications, proximity, and customer satisfaction
A couple of years ago, if you had asked Fred Castellucci (the Iberian Pig, Double Zero Napoletana and Sugo) what his biggest problem was, he’d have said finding reliable staff for his restaurants. Like many restaurateurs, Castellucci relied on Craigslist to fill his openings.