The team behind Mission and Market restaurant in Buckhead is expanding its footprint with new Italian concept Tre Vele in Sandy Springs.
Ian Winslade and brothers Ryan and Jonathan Akly, who teamed up to open Mission and Market in 2018, will debut their “modern, elevated” Italian restaurant this summer in the former Three Sheets location at 6017 Sandy Springs Circle. The Aklys opened Three Sheets in 2010, with a focus on small plates and cocktails.
Tre Vele will specialize in handmade pasta as well as other Italian dishes, with Winslade collaborating on the menu with executive chef Giancarlo Ruiz, who lived and trained in Florence for 16 years. He also worked in the kitchens of several Atlanta restaurants including Storico Fresco.
Offerings will include pasta dishes like cavatelli with lamb sugo and strozzapreti with vegan kale pesto; starters including burrata with heirloom tomatoes; and main dishes like will veal milanese, braised oxtail with red wine tomato sauce and red snapper acqua pazza. Dessert options will include basilico panna cotta and fruit Tiramisu.
The space will feature a 3,500 square-foot dining room, 1,500 square-foot rooftop patio and a 600 square-foot Italian market and café that will sell all-day coffee drinks and pastries all day as well as retail pastas, sauces and prepared meals to go.
The market will also sell Italian wines and will host wine tastings, wine dinners, private events and pasta-making classes.
Designed by Restaurants Consulting Group, Inc., the market and café will include a glass-enclosed pasta room at the entrance, white and black marble and white ceramic walls accented by gold leaf-mirrored backlit shelving. The dining room will be home to a 30-foot Carrera marble bar and will feature wood accents and geometric shapes against a white background. The rooftop terrace and bar, with seating for 90 guests, will also feature additional dining and lounge areas.
“While we are so proud of our long tenure running Three Sheets, we are very excited for this next chapter,” said Jonathan Akly in a prepared statement. He attributed the closure of the restaurant in part to the economic impact of the coronavirus pandemic, “since its focus was hosting large corporate events and gatherings. Additionally, Sandy Springs’ food and beverage offerings have transformed so much in the last few years, and we are excited to be a part of the evolution.”
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