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.
