Mission + Market’s Ian Winslade to open Tre Vele Italian in Sandy Springs

Dentice All’acqua Pazza (fish in nuts h2o built with purple snapper)

Photo by Ian Winslade

Chef Ian Winslade is opening a modern Italian restaurant known as Tre Vele in Sandy Springs upcoming month. Together with his Mission + Market partners Jonathan Akly and Tony Akly, Winslade is turning the former 3 Sheets setting up (6017 Sandy Springs Circle) into a place for house-created pasta, pizza, and craft cocktails.

“I’m classically French properly trained, which is very similar to Italian education in regard to knowledge the basis of foodstuff, so this is a natural extension of where I arrive from,” Winslade states. “I do not want to be tied to a distinct location or region. I just want to present effectively-produced, fashionable Italian food items.”

Tre Vele, or “three sails” in Italian, pays homage to the 11-year-run of the space’s prior tenant. Winslade plans to get whole gain of the A few Sheets setup, from the 3,500-sq.-foot eating home to the 1,500-sq. foot rooftop. The house is staying redesigned to catch the eye with plant-filled trellises on the ceiling, gold leaf mirrored backlit shelving, and bold geometric designs. The dining room boasts a 30-foot Carrera marble bar.

Tre Vele will also have a 600-square-foot cafe and market promoting Illy coffee and fresh new pastries, as very well as wine, pasta, and sauces. The cafe features a see of the glassed-in pasta room and presents further place for web hosting private dinners and activities this kind of as wine tastings.

Sugo D’agnello with linguine

Photograph by Ian Winslade

Directed by Winslade and carried out by executive chef Giancarlo Ruiz—who spent 16 decades in Florence, Italy—the key menu will concentration on pasta but also incorporate a choice of antipasti, salads, entrees, and pizza. Anticipate Cavatelli al Sugò D’agnello with lamb sugo and Strozzapreti with vegan kale pesto. Entrees contain Veal Milanese Coda alla Vaccinara (braised oxtail with a crimson wine tomato sauce) and Purple Snapper Acqua Pazza. Winslade will be building slim-crust pizza and focaccia in a thoroughly electrical, large-temperature oven (up to 900 levels Fahrenheit).

When they launch later this calendar year, lunch and brunch will emphasize much healthier products and lesser parts of heavier dishes.

Focaccia pizza with prosciutto, arugula, and shredded Parmesan

Image by Ian Winslade

“We want to enchantment to the light-weight, bright facet of food,” Winslade suggests.

This could be primarily correct for rooftop dining in what Winslade refers to as a “gardenesque” location. The protected house will be open up for lounging late night, much too.

Brothers Jonathan and Ryan Akly (of Cafe Consulting Team) are curating the beverage method, creating vivid cocktails and contemporary interpretations of Italian classics. The wine listing will aim closely on Italian varietals, and decide on bottled beers will be readily available, far too.

Barbara J. Miriam

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