I’ve recently become an admirer of the Castellucci Hospitality Group and their mix of Atlanta restaurants. This fantastic family-owned business is known for local favorites Cooks & Soldiers on the Westside, Iberian Pig in Decatur, Sugo in John’s Creek, and now their new Double Zero location in Druid Hills.
Formerly off Roswell Road in Sandy Springs, Double Zero has moved south to Emory Village, opening their new space in early September of this year.
Designed with a theme of Italian influence on New York street culture, the new space has murals by acclaimed Atlanta artists Greg Mike (you’ve most likely seen his now-iconic bear mural by Ponce City Market) and Patrick Nguyen (known as @dozfy for his menu and restaurant sketches).
Double Zero’s menu focuses on New Age Italian, delivering decadent small plates like a pork belly corn dog with a double dip of raspberry mostarda & spicy pomodoro sauce. Delicate housemade pastas, including the fall tortelli (smoked butternut squash, apple butter, walnuts) are light, fresh, and priced right as a precursor to the main event.
Double Zero tag-teams the entree column with a small selection of both artisan pizzas and their “large” items, a rotating offering of 1-2 lb. meat & fish dishes for sharing. Pizzas are handcrafted in the traditional Neapolitan style, with scissors provided for cutting (no pizza cutters in this house).
A few pizzas remain on the menu year-round (the classic M.P.A. – San Marzano tomatoes, basil, fior de latte, prosciutto, arugula), but seasonal offerings like the sausage & pear pie with goat cheese are absolutely not to be missed.
The restaurant’s bar program, led by Nicolas Dolby, features a pre-Prohibition style bar, with local breweries dominating the beer taps and all syrups, garnishes, and juices made fresh in-house daily. The cocktails are all unique to Double Zero and dreamed up by the innovative staff, splashed with infused liquors and distinctive bitters.
A review of any of the Castellucci Hospitality Group restaurants in not complete without a brief mention of their history and staff. Lead by co-owners Stephanie & Federico Castellucci, Double Zero is one of 4 gems in the CHG family, originally conceptualized by patriarch Federico Senior. The youngest Federico helped develop the initial CHG restaurant Sugo in John’s Creek before diving into new restaurant concepts around Atlanta. The company has also acquired the recently vacated Cockentrice space in Krog Street Market for their latest venture.
The Double Zero staff is made up of many loyal employees that have been with the company for impressive tenures, working their way up the ranks – both Executive Sous Chef Daniel Hubbard & Executive Chef Edwin Molina initially started as line cooks with the company years ago. The portfolio of CHG restaurants lend a unique familial atmosphere to Atlanta’s food culture, with uncharacteristically low turnover and satisfied employees in a traditionally volatile industry.