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.
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.
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.
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.
“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.”
“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.”
“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.”
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.
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.
“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.”
“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.”
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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