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Feeding employees and selling toilet paper: How one Atlanta restaurant group is trying to survive COVID-19
With thousands of dollars worth of produce and meats in their fridges, Double Zero and other Castellucci Hospitality Group restaurants were quickly trying to use up their supplies and hand out free meals to their hourly employees—who will likely be without work for the foreseeable future.
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.
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.
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
How does Castellucci keep up with four restaurants, 150 employees, and a six-days-a-week schedule?
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”).
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.