New Upscale Restaurant Coming To Sandy Springs

SANDY SPRINGS, GA — The company behind the La Parrilla Mexican Restaurant concept around metro Atlanta will soon bring its new dining experience to Sandy Springs. La Cosecha Group is preparing to open Casi Cielo, a chef-driven upscale restaurant featuring Oaxacan cuisine, within the next few weeks at Modera Sandy Springs. No date has been set in stone, but La Cosecha said it's hoping to open in late August or early September.

Set in the new mixed-use development at 6125 Roswell Road, the 135-seat restaurant will include a patio and full bar that boasts more than 50 types of Mezcals, the largest collection in the city. Along with spirits and cocktails, guests will enjoy a variety of wines from countries such as Argentina, Uruguay, Spain, Mexico and Chile. Water is infused daily at the restaurant with varying fruits and herbs using a SonicPrep Ultrasonic Homogenizer machine, from which low-heat sound waves create a smooth infusion of flavors and aromas.

The kitchen, led by Executive Chef Juan Ruiz who will build on the pillars of Oaxacan cuisine, — cheese, mezcal, grasshoppers and chocolate — will feature dishes such as sous-vide and charcoal baked octopus and lobster, charcoal rice, Mexican foie-gras meatballs with tenderloin tartar, duck croquettes, chocolate lava cake with guajillo chili, and of course, mole sauce.

Spearheading the development of Casi Cielo is Juan Fernando Henao, who broke into the food and beverage industry at sixteen-years-old at La Parrilla Mexican Restaurant, the family business. Fernando became well-versed in all aspects of the hospitality industry, fostering learnings from his unique progression in the field. From dish washer to vice president, Henao brings more than 25 years of laddered successes to the table.

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“Over the years, the most important thing I’ve learned is that the hospitality industry is not simply about food: it is very much about the people,” said Henao, vice president of Casi Cielo. “Everyone who walks through the door at Casi Cielo, from our staff to the diverse Greater Atlanta community, has a common bond: a desire to create and share rich, vibrant experiences. We are humbled to be able to provide that, and excited to introduce something perhaps a bit unexpected with our Oaxacan menu and warm hospitality.”

Ruiz is making his debut in the United States at Casi Cielo. He began cultivating his culinary career growing up in Bogota, Colombia, watching his mother, aunts and grandmothers prepare classic Colombian dishes. Primed with an intrinsic love for cooking, he began experimenting with flavors to create his own variations of those familial dishes, honing a craft both experimental and steeped in tradition.

His unique approach lead him to work in the esteemed kitchens of Palacio de Congresos El Kursaal (three Michelin Stars; Barcelona, Spain), Hotel Finca Lérida (one Michelin Star; at the base of Volcán Barú in Panama), and many others across the globe including those in Colombia, France and India. At Casi Cielo, Chef Ruiz is introducing the Sandy Springs community to artisanal Oaxacan cuisine, paying homage to the rich history and customary ingredients of Oaxacan culture while infusing signature flavors and preparations.

“Everything served at the restaurant is designed to stimulate the senses and entice the palate. We respect the ingredients, history and traditions of Mexican cuisine and pride ourselves in doing things the right way- no shortcuts,” Ruiz added.

Casi Cielo will serve lunch and dinner from 11 a.m. to 1 p.m. Monday to Wednesday, 11 a.m. to 11 p.m. Thursday and 11 a.m. to midnight Friday and Saturday.

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