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Double Zero Emory Village

Exclusive: Double Zero opens in Emory Village on September 6 with a brand new menu

After five years in Sandy Springs, Double Zero Napoletana closed its doors earlier this month. Now, the restaurant is set to re-open in a new space (formerly Ink & Elm) in Emory Village, with a new name and a new menu to boot.

Can Double Zero Napoletana re-energize Emory Village?

Emory Village has developed a reputation for being a notoriously difficult area for restaurants. But that's not stopping Fred Castellucci, who is relocating Double Zero Napoletana from Sandy Springs.

Check out the menu for Cooks & Soldiers, opening Tuesday on the Westside

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

Basque-inspired Cooks & Soldiers comes to Westside

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.

Ten exhausting hours with restaurateur Federico Castellucci III

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

Castellucci Hospitality Group’s Basque-inspired restaurant to open in early 2014

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”).

Website connects restaurateurs with service industry pros

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.

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