Omnivore - Gravy Train: Cyrille Holota moves from FAB to BLT, possible new restaurant from FAB’s owners
Also: New chef at Sauced
- James Camp
- A new chef for Sauced
Double Zero Napoletana, the newest concept from Castellucci Hospitality Group (the Iberian Pig, Sugo), has announced an opening date of May 10. The Sandy Springs restaurant describes itself as an upscale southern Italian restaurant featuring the cuisine of the Campania region of Italy as well as traditional Neapolitan pizza. It’s also planning to open a cafe — the Café at Double Zero — that will serve breakfast and lunch beginning in June.
Word from BLT Steak is that chef de cuisine Jean-Luc Mongodin will be moving on, to be replaced by Cyrille Holota, who has been working at French American Brasserie since last fall. Rumor has it that Mongodin is heading to London to work for his old mentor Joël Antunes (although we haven’t been able to confirm this with Mongodin or Antunes).
Speaking of French American Brasserie, we hear another rumor that it is planning to open a new spot in the Ritz-Carlton Residences at 3630 Peachtree Road in Buckhead. It’s the same development where Tomo Buckhead is set to open. When asked for comment, one of FAB’s owners said he’d rather “leave it as a rumor for now” and will neither confirm nor deny.
Andrew Thoms has taken the helm as the new chef at Ria Pell’s Sauced in Inman Park. Chef Thoms comes to Sauced most recently from Local Three. Sauced recently launched its spring menu, which includes items like steak and potatoes featuring Benton’s bacon-wrapped beef tenderloin, house-smoked, served with roast crimini mushroom risotto, grilled baby Vidalias, au jus and fish, and grits made with a whole grilled North Georgia trout topped with strawberry pico de gallo over cheddar Red Mule grits.