Tag: Castellucci Hospitality Group
The verdict on 4 newcomers to Atlanta’s dining scene
The Casablanca Bowl at Krog Street Market's Recess makes us swoon, and we're still questioning the concept of gourmet hot dogs at Ponce City Market's Drafts + Dogs.
Jay Swift joins Decatur’s Iberian Pig as executive chef
Best known for fine dining spot 4th & Swift (which closed in 2016) and seafood spot Noble Fin, restaurateur Jay Swift has accepted a new post as executive chef at the Iberian Pig in Decatur.
Check out the menu for Krog Street Market’s new “healthy-ish” stall, Recess
Castellucci Hospitality Group, the culinary company behind Krog Street Market’s Spanish tapas spot Bar Mercado, is opening its first non-regionally focused restaurant February 26. Recess is a 15-seat Krog Street Market food stall focused on “healthy-ish food satisfying to the soul,” says chef Victoria Shore. “We focus on delicious first at an accessible price point,” she says.
31. Cooks & Soldiers
You might not expect to find one of the city’s greatest steaks among Cooks & Soldiers' traditional Spanish pintxos.
Tapas: Bar Mercado
Castellucci Hospitality Group’s new tapas restaurant in Krog Street Market exhibits a knack for conviviality and passion for all things Spanish.
Castellucci Hospitality Group reveals its new Krog Street Market stall, Recess
Castellucci Hospitality Group, the team behind the Iberian Pig, Double Zero, and Cooks & Soldiers, is opening a food stall called Recess at Krog Street Market in late fall.
Why some Atlanta restaurants are ditching OpenTable
While OpenTable may have created the online restaurant reservations market in July 1998, some Atlanta restaurant operators are pulling away, seeking the advantages of newer companies that have tweaked the model.
What two generations of Castellucci restaurateurs learned from their dads
The family behind Atlanta's Castellucci Hospitality Group (Cooks & Soldiers, Iberian Pig) has been in the restaurant business for a century. Father and son Federico W. Castellucci II and Federico W. Castellucci III share the lessons they've learned from Dad.
Cooks & Soldiers
Where Iberian Pig takes its inspiration from all of Spain, Cooks & Soldiers focuses on the Basque region, which gained an international profile during the craze over molecular gastronomy and its first exponent, Ferran Adrià of elBulli.
Fresh on the Scene: Fred’s Meat & Bread, Cooks and Soldiers, and more
The family behind the Iberian Pig, Double Zero Napoletana, and Sugo takes its latest inspiration from Spain’s Basque region, a province that practically breathes pinxtos (Basque for “tapas”) and glasses of Txakoli. At the corner of 14th and Howell Mill Road, this is easily the Castelluccis’ most rave-worthy effort.