“We’re excited to be part of the neighborhood and to provide a really hospitable dining experience to the neighbors in the area,” says co-owner and fifth-generation restaurateur Stephanie Castellucci, who with siblings Fred and John form the Castellucci Hospitality Group. “We like the crossover of Emory and Druid Hills and the great peope who work and live in those areas.“
Fans of Double Zero at its popular Sandy Springs location, which closed in August after losing its lease, will be happy to learn that veteran Executive Chef Edwin Molina, has also made the move to Emory Village.
As Fred Castellucci told Atlanta Magazine
“With the new neighborhood, we want to go back to
the original idea of sharable family-style small plates with some larger items for a more vibrant dining experience where you can try more things. No dishes except the shaved Brussels sprouts salad are making the move with us.”
Unique small plates include “beets and blue” featuring beet pesto, grilled fennel, brioche, blue cheese mousse and sugar snap peas; oxtail plated with sunchoke puree, kataifi, cured egg yolk, mustard greens and grapefruit; and pork belly corndog served with raspberry mostarda aioli and spicy tomato sauce. Large entrée-style options, which can feed several people, include a two-pound braised beef rib and whole chicken with citrus glaze, in addition to a variety of sides such as cauliflower served with spiced yogurt, bagna cada and Marcona almonds.
In the spirit of Italian cooking, Double Zero will continue serving a handful of pastas and pizzas, each dressed with high-quality, artisanal ingredients. All extruded and sheet pasta is made in house. Standout pasta dishes include campanelli tossed in a scallion pesto with kale, ricotta salata, pickled blueberries and gremolata, and ravioli stuffed with Bellamy blue cheese, radicchio, red pepper beurre blanc and pistachio. The culinary team will also fire up a small selection of pizzas such as the smoked brisket topped with San Marzano tomato, mushrooms, caramelized onions and fior di latte, and the “Italian Vacation” featuringporchetta, pineapple, jalapeno, burrata and arugula, in the restaurant’s brand-new Stefano Ferarra oven which heats to over 1000 degrees Fahrenheit. For dessert, guests can enjoy an array of seasonal gelato, sorbet and shareable desserts.
Double Zero’s bar area offers light bites and drinks. Like the chef team, Double Zero’s veteran bar manager Nick Dolby has been testing new recipes for the drink menu. Hailing from England, Dolby incorporates several ingredients inspired by his motherland, into new cocktails such as the “Referendum” made with scotch, Cayrum, Meletti amaro, ginger and blood orange bitters. Dolby also embraces seasonal Southern flavors with drinks like the “Watermelon Crawl” featuring a blend of Eagle Rare bourbon whiskey, Solbeso, watermelon and lime.
The new 7,000-square-foot space, formerly occupied by Ink and Elm, was designed by local design firm, ai3, which channeled inspiration from Italian influence on New York street culture to create an edgy, modern atmosphere. The color scheme is bright and welcoming, yet minimal to accentuate two custom murals with vivid colors, designed by Atlanta-based street artist Greg Mike. The design firm opened up the bar and dining areas to create a dynamic dining space. Keeping original millwork and brick walls from the former space, ai3 also incorporated custom lighting, neon wall signage, unique booth installations and painted chain link fencing.
Double Zero is open for dinner service only Sunday through Thursday from 5 to 10 p.m., and Friday and Saturday from 5 to 11 p.m. Private dining is available to accommodate large parties. Valet parking is available.
Prices range from $7-$16 for small plates, $8 to $10 for pastas, and $39-$48 for meals that the family can share.
Castellucci Hospitality Group owns and operates four restaurants across metro-Atlanta including The Iberian Pig, a modern Spanish concept in Decatur; Double Zero, a contemporary Italian restaurant in Emory Village