Double Zero Napoletana opens in Sandy Springs

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At first glance, the name of the new restaurant from the Castellucci Hospitality Group implies that the restaurant is another in a long line of fancy pizza restaurants opening around the city. “Double Zero” refers to the finely ground grade of flour popular in Italy for making pizzas. But Neapolitan-style pies, baked in Ferrara ovens (which were also recently installed at Inman Park’s Fritti), are only one aspect of this ambitious new restaurant. The Castelluci family—who run the Iberian Pig in Decatur and the metro-area Sugo restaurants—are focusing on Southern Italian food in the former location of Three Dollar Cafe on Roswell Road in Sandy Springs. The space looks completely different, a mashup of modern and rustic styles that reflects the menu approach.

Federico (Fred) Castellucci, who runs the restaurant with his sister Stephanie, says he found the inspiration for Double Zero from dining at Il Pizzaiolo del Presidente in Naples. And though the restaurant has “Napoletana” in the name, the menu reflects dishes from all over Italy, including Campania (grilled octopus salad) and northern Italy (osso bucco). Pastas range from squid ink linguine with crab-stuffed calamari to crespelle (a sort of hybrid between lasagna and a crepe) layered with braised goat ragu. North Carolina native John Coley is executive chef, having worked for the Castelluccis at the Iberian Pig.

Beyond the dessert menu, pastry chef Emilee Greer also oversees the traditional Italian desserts displayed in the case that fronts the cafe portion of the restaurant, to the left of the entrance, where pastries, espresso, gelato, and after-dinner drinks are served.

Italian is the new black, gastronomically speaking—witness the explosion of Italianesque restaurants that have opened in New York in the last couple years. Locally, the timing of Double Zero Napoletana—opening just as the market is showing modest signs of recovery—makes this restaurant one to watch for Italian food fans both inside and outside the perimeter

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