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More Details on Casi Cielo, The Soon-To-Open Concept From La Parrilla Team

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More Details on Casi Cielo, The Soon-To-Open Concept From La Parrilla Team

Slated to debut late July, early August, the 'chef-driven, upscale-casual' restaurant will feature an Oaxacan menu.

La Cosecha Group, the hospitality group behind La Parrilla Mexican Restaurant, Wednesday released more details surrounding its forthcoming Casi Cielo concept.

The "chef-driven, upscale-casual" eatery will feature an "artisanal" Oaxacan menu and is slated to open in late July or early August.

Executive Chef Juan Ruiz will helm the kitchen, at 6125 Roswell Road, building on the pillars of Oaxacan cuisine (cheese, mezcal, grasshoppers, and chocolate).

Dishes include sous-vide and charcoal baked octopus and lobster, charcoal rice, Mexican foie-gras meatballs with tenderloin tartar, duck croquettes, chocolate lava cake with guajillo chili, and mole sauce.

Set in Modera Sandy Springs, a new mixed-use development in the heart of Sandy Springs, the 135-seat restaurant will include a patio and full bar with over 50 types of Mezcals.

In addition to spirits and cocktails, wines from Spanish speaking countries including Argentina, Uruguay, Spain, Mexico, and Chile will be available.

Water is infused daily at the restaurant with varying fruits and herbs using a SonicPrep Ultrasonic Homogenizer machine, from which low-heat sound waves create a smooth infusion of flavors and aromas.

Spearheading the development of Casi Cielo is Juan Fernando Henao, who broke into the food and beverage industry at sixteen-years-old at La Parrilla Mexican Restaurant, the family business.

“Over the years, the most important thing I’ve learned is that the hospitality industry is not simply about food: it is very much about the people,” Henao, Vice President of Casi Cielo, said in a prepared statement.

“Everyone who walks through the door at Casi Cielo, from our staff to the diverse Greater Atlanta community, has a common bond: a desire to create and share rich, vibrant experiences. We are humbled to be able to provide that, and excited to introduce something perhaps a bit unexpected with our Oaxacan menu and warm hospitality.”

Casi Cielo will serve lunch and dinner Monday through Wednesday from 11 a.m. to 10 p.m., Thursday from 11 a.m. to 11 p.m., and Friday and Saturday from 11 a.m. to 12 a.m.

Casi Cielo - Modera Sandy Springs
Photo: Official
Caleb Spivak

Caleb J. Spivak (CJS) is the Founder of What Now Atlanta (WNA). He was featured in The New York Times, Creative Loafing's "20 People to Watch," named "Lifestyle Blogger You Need To Know" by Rolling Out Magazine and highlighted as Atlanta's Metropolitan Male in fashion magazine, 944. WNA has been named "Best of Atlanta" by Creative Loafing, and Atlanta and Jezebel Magazines.

4 responses to “More Details on Casi Cielo, The Soon-To-Open Concept From La Parrilla Team

    1. If you come into Casi Cielo once we open I would be happy to give you a lovely experience that you would enjoy. Yes we do not have Cheese dip, but I guarantee you will love the items we have available.

  1. While I'm not eager to eat grasshoppers, there's literally hundreds of Mexican restaurants in Atlanta that serve cheese dip. And Casi Cielo may still be one of them. But really? Maybe you'll visit after they change the menu? That's like saying I'll go to this Thai restaurant when they start serving Chinese food. An authentic Mexican restaurant does not serve the items that most of us love when we go to a Tex-Mex restaurant. Give something new a chance and get your Tex-Mex another time.

    1. CloseOTP I love that you are eager to try our authentic Oaxaca inspired restaurant. We are essentially not a Tex-Mex restaurant, but a elegant Mexican restaurant that will feature several items you will not see anywhere else in Atlanta. Once we open up for service I would love to be able to help guide you down a road to a new experience. Thank you.

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