Atlanta-based restaurateur Brian Lewis announced the opening of Bocado in Sandy Springs with a fresh menu focused on small plates and wood-fired pizzas, plus pasta, seafood and steak entrees.
Lewis originally conceived of Bocado as an American eatery that served Atlanta’s West Midtown for 12 years, in addition to sister concepts Bocado Burger at Avalon in Alpharetta, Georgia, and Bocado Bar + Diner in Charlotte, North Carolina. This chapter will emphasize the Bocado ethos of showcasing simple, good ingredients at a new location in Powers Ferry Village with indoor seating and a large patio with seating for up to 80 guests.
“I can’t wait to take our menu in this direction as the Bocado concept evolves,” says Lewis. “As a dad to three boys, this is how I like to feed my family, and we’ll continue to source our ingredients meticulously. Think flour from a small Italian farm, fresh mozzarella and bright, dense tomatoes grown in Southern Italy’s Campania region near the coast.”
In addition to bringing back a selection of favorite dishes from Bocado’s former locations, the menu will feature fresh small plates like Grilled Artichokes with lemon garlic remoulade and Beef Carpaccio with white truffle oil. For entrees, guests can choose from dishes like house-made Lasagna, Pasta Carbonara, wood-fired Filet Mignon and wild-caught Red Snapper. The menu will also feature a house-made Spaghetti served in a parmesan bowl with finishing olive oil, available for kids 12 and under. As an additional new feature, Bocado will have 72-hour naturally leavened, wood-fired sourdough pizzas made by hand from rich and flavorful dough that will bake to an airy texture with a pleasantly chewy inside and crispy exterior. The restaurant will also serve beer and wine.
