Tag: Cooks & Soldiers

The latest from sibling owners Stephanie and Federico Castellucci (Iberian Pig, Double Zero Napoletana, Sugo) is their finest effort yet.

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.

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.

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

At a recent restaurant development conference in Buckhead, several chefs were asked to predict the next big food trend. The consensus? Healthy, fast-casual, and superfood-focused restaurants.

At a recent restaurant development conference in Buckhead, a number of chefs were asked for their predictions on the next big food trend. The consensus? Healthy, fast-casual, and superfood-focused restaurants. That may make sense given the popularity of kale this year, but then again, bacon is held in pretty high esteem these days, too.

The restaurateurs behind the Iberian Pig in Decatur, Double Zero Napoletana in Sandy Springs, and Sugo Kitchen in Johns Creek are crossing into Westside with the opening of Cooks & Soldiers this summer. The family-run Castellucci Hospitality Group will open a Basque-inspired restaurant serving traditional cuisine in the new Elan Westside building at 691 14th Street. They recently started construction on the space and hope for an August or early September opening.

How does Castellucci keep up with four restaurants, 150 employees, and a six-days-a-week schedule?