First Look: Tre Vele Italian restaurant opens in Sandy Springs

Tre Vele, a new Italian restaurant, doesn't plan to focus on just one region of Italy. Its offerings include Pizza Vegano (counterclockwise, from top right), Caprese, Spaghetti, Branzino, and Pappardelle with lamb ragu. (Mia Yakel for The Atlanta Journal-Constitution)
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Tre Vele, a new Italian restaurant, doesn't plan to focus on just one region of Italy. Its offerings include Pizza Vegano (counterclockwise, from top right), Caprese, Spaghetti, Branzino, and Pappardelle with lamb ragu. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

Tre Vele, which opened Monday, is a new Italian restaurant in Sandy Springs from the partners behind Buckhead’s Mission + Market, including longtime Atlanta chef Ian Winslade and brothers Jonathan and Ryan Akly.

Located in the former Three Sheets space in the City Walk neighborhood center, Tre Vele features a rambling 3,500-square-foot dining room and a 1,500-square-foot open-air rooftop terrace.

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Caption
The Akly brothers’ father, Tony Akly of the Sandy Springs’ Restaurants Consulting Group Inc., took on the architectural and interior design of Tre Vele. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

The Akly brothers’ father, Tony Akly of the Sandy Springs’ Restaurants Consulting Group Inc., took on the architectural and interior design of Tre Vele. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
The Akly brothers’ father, Tony Akly of the Sandy Springs’ Restaurants Consulting Group Inc., took on the architectural and interior design of Tre Vele. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

In addition, there will be an Italian market and cafe with indoor and outdoor seating, coffee drinks and fresh baked goods from pastry chef Jae Eun Park, a house-made pasta station, plus sauces and pizza. To-go prepared meals are coming soon.

The market also features a retail wine shop, with a wall of curated Italian selections, and a community table for hosting wine tastings, wine dinners, and private events.

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Tre Vele includes a market. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele includes a market. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele includes a market. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

The Akly brothers’ father, Tony Akly of the Sandy Springs’ Restaurants Consulting Group Inc., took on the architectural and interior design, creating a refined contemporary ambience with lots of natural light and cozy seating areas. The upstairs lounge includes a separate bar, with heaters and multiple fire pits, under strings of twinkling lights.

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Tre Vele is the second restaurant from the team behind Mission + Market. From left to right are Jae Eun Park (pastry chef), Michael Davis (assistant general manager), Jonathan Akly (partner/co-owner), Ian Winslade (chef/partner), Giancarlo Ruiz (executive chef) and Gabriele Besozzi (general manager). (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele is the second restaurant from the team behind Mission + Market. From left to right are Jae Eun Park (pastry chef), Michael Davis (assistant general manager), Jonathan Akly (partner/co-owner), Ian Winslade (chef/partner), Giancarlo Ruiz (executive chef) and Gabriele Besozzi (general manager).  (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele is the second restaurant from the team behind Mission + Market. From left to right are Jae Eun Park (pastry chef), Michael Davis (assistant general manager), Jonathan Akly (partner/co-owner), Ian Winslade (chef/partner), Giancarlo Ruiz (executive chef) and Gabriele Besozzi (general manager). (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

Last week, Winslade, Jonathan Akly, and executive chef Giancarlo Ruiz, who previously worked at Storico Fresco in Buckhead, sat down at a table at Tre Vele to talk about the build-out, and their take on the concept and seasonal menu.

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Tre Vele Caprese with mozzarella di Bufala, heirloom tomatoes, basil, olive oil, and aged balsamic. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele Caprese with mozzarella di Bufala, heirloom tomatoes, basil, olive oil, and aged balsamic. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele Caprese with mozzarella di Bufala, heirloom tomatoes, basil, olive oil, and aged balsamic. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

“We basically gutted the whole space,” Akly said. ”It was a lounge, and it was very dark and moody. We opened up all the windows, and did a lot with white and marble and green jewel tones.”

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Tre Vele Spaghetti with shrimp, white wine, and tomatoes. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele Spaghetti with shrimp, white wine, and tomatoes. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele Spaghetti with shrimp, white wine, and tomatoes. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

“Giancarlo I’ve known for a long time, and our paths have crossed several times in the restaurant industry, but we’d never really worked together,” Winslade said. “When it came time to repurpose this Three Sheets space, we kicked around a bunch of different ideas, but we landed on Italian. And then I said I know exactly the right guy to put in the kitchen, and that was Giancarlo. He lives and breathes Italian, and he’s so passionate about the food.”

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Tre Vele Pappardelle with lamb ragu and Grana Padano. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele Pappardelle with lamb ragu and Grana Padano. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele Pappardelle with lamb ragu and Grana Padano. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

“It’s a big opportunity for me, and I bring my talent and my knowledge from Italy,” Ruiz said. “I grew up in Florence, and all my cooking experience comes from there. But we tried to make the menu from the whole country, not just one region. I want to bring the whole of Italy into the restaurant.”

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Tre Vele Pesce Spada Affumicato, orange cured and smoked swordfish with Calabrian chile. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele Pesce Spada Affumicato, orange cured and smoked swordfish with Calabrian chile. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele Pesce Spada Affumicato, orange cured and smoked swordfish with Calabrian chile. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

The current menu ranges from antipasti, salads and pizza to pasta, entrees and sides. Pesce Spada Affumicato is a starter from Sicily with orange cured and smoked swordfish and Calabrian chile. Another seafood dish from Southern Italy, grilled Branzino fillet, is a mild white fish served with layered potatoes, tomatoes and squash.

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Grilled Branzino fillet with layered potatoes, tomatoes and squash. (Courtesy of Ian Winslade / Tre Vele)

Credit: Ian Winslade

Grilled Branzino fillet with layered potatoes, tomatoes and squash. (Courtesy of Ian Winslade / Tre Vele)
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Grilled Branzino fillet with layered potatoes, tomatoes and squash. (Courtesy of Ian Winslade / Tre Vele)

Credit: Ian Winslade

Credit: Ian Winslade

From Northern Italy, the surprising Vegano thin crust pizza is layered with wild mushrooms, hazelnuts, vegan cheese, black truffle and cashew cream. And there’s a rich pappardelle pasta with lamb ragu slowly braised with Sangiovese wine and finished with a dusting of Grana Padano cheese. Dessert options include tiramisu, blood orange panna cotta, and a warm plum crostada.

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Tre Vele Pizza Vegano with wild mushrooms, hazelnuts, vegan cheese, and black truffle cashew cream. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele Pizza Vegano with wild mushrooms, hazelnuts, vegan cheese, and black truffle cashew cream. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele Pizza Vegano with wild mushrooms, hazelnuts, vegan cheese, and black truffle cashew cream. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

“The cafe and market is an important piece,” Winslade said. “We’re going to open that up in the morning, and the idea is that people can drive up and get coffee and hang out, and with that we’re developing a little breakfast pastry program.”

Caption
Tre Vele Tiramisu. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele Tiramisu. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele Tiramisu. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

“We definitely see the cafe as being a community place throughout the day, but we’re also seeing the market side,” Akly said. “We’re going to be retailing all of our fresh pastas and lots of other things, too.”

Caption
Tre Vele Market fresh pasta. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Tre Vele Market fresh pasta. (Mia Yakel for The Atlanta Journal-Constitution)
Caption
Tre Vele Market fresh pasta. (Mia Yakel for The Atlanta Journal-Constitution)

Credit: Mia Yakel

Credit: Mia Yakel

DINING OUT

Dining room: 4-10 p.m. Mondays-Thursdays; 4-11 p.m. Fridays-Saturdays. Lunch and brunch coming soon. Cafe and retail hours: 8 a.m.-8 p.m. Mondays-Fridays; 10 a.m.-7 p.m. Saturdays.

6017 Sandy Springs Circle, Sandy Springs. 404-303-8423. treveleatl.com/

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