Six days from now brother-team Jonathan and Ryan Akly and Chef Ian Winslade will open their newest concept, Tre Vele, in Sandy Springs. Jonathan Akly and Chef Winslade comprise the team behind Buckhead’s award-winning restaurant Mission + Market. And like Mission + Market, Tre Vele aims to defy expectations.
In a 5,600 square-foot space, complete with dining room, rooftop terrace, and café and market, Tre Vele will bring upscale Italian food to Sandy Springs. According to a press release, the eatery’s seasonal menu will launch with fresh pastas like cacio e pep, strozzapreti with a vegan kale pesto, and ricotta and spinach stuffed cappelletti. You’ll also be able to indulge in an array of antipasti, salads, and secondi like braised oxtail, grilled branzino, and veal Milanese. Tiramisu, blood orange panna cotta, and warm plum crostada offer varying ends to a decadent meal.
But the food is really only part of the experience. Tre Vele will feature a 30-foot marble bar, exposed brick, and natural wood accents in a warm, welcoming, and modern atmosphere. Tony Ankly and the Restaurants Consulting Group, Inc. are behind the architectural and interior design. Floor-to-ceiling wine and retail displays and a glass-enclosed pasta room will greet customers of the project’s market and café. The 1,500 square-foot open-air, wraparound rooftop terrace, studded with string lights, will house a bar and fire pits.
So be it a date night on the terrace or a casual trip to the café for Pastry Chef Jae Eun Park’s European confections, you won’t want to skip the opening of Tre Vele. Oh, and soon you’ll be able to get your brunch on there as well.
