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MUJO sushi pop-up will turn brick-and-mortar in 2021

Currently operating out of Cooks & Soldiers, which is also run by Castellucci Hospitality Group, MUJO will serve a by-reservation-only omakase experience in the nearby space once home to Kane Boutique.
Iberian Pig Buckhead

First Look: Iberian Pig comes to Buckhead with a glam new look, same pork cheek tacos

Expect a glammed up version of the Decatur restaurant when it arrives in the Hanover Buckhead Village complex, but with many of the same menu favorites, including bacon-wrapped dates, pork cheek tacos, and Iberico macaroni and cheese.

Scope the menu for Bar Mercado, opening in Krog Street Market

As the family behind the Iberian Pig and Cooks & Soldiers, the Castelluccis certainly know their Spanish cuisine. So it's only natural that their new restaurant, Bar Mercado, focuses on tapas from multiple regions of Spain.
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.

Chefs predict the next big trend is healthy, fast-casual restaurants

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.

Trend: healthy, fast-casual, transparent, 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.

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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