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Bocado reopens in Sandy Springs, adds pasta and pizzas to menu
By Beth McKibben
Bocado reopened in
its new Sandy Springs
location on Sept. 20, and
the restaurant features a
refreshed menu that now
includes pasta and wood-
fired pizzas.
Located at 6300
Powers Ferry Road in
Powers Ferry Village,
owner Brian Lewis said
this latest chapter of
Bocado will focus on
highlighting “simple,
good ingredients” in
its dishes. Pizzas come
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served on 72-hour, naturally leavened
sourdough crusts made with flour
imported from a small farm in Italy.
Toppings like mozzarella and tangy,
sweet tomatoes come from Italy’s
Campania region.
In addition to pizza and entrees of
lasagna and carbonara, the menu also
includes wood-fired filet mignon, red
snapper, and other new dishes like a
lobster roll, grilled artichokes, and beef
carpaccio.
One notable absence from the menu
is the Bocado double-stack cheeseburger,
first created by ChefTodd Ginsberg
when the restaurant opened on Howell
Mill Road in 2009. It became a runaway
sensation and one of Atlanta’s most
sought-after burgers. Lewis told Rough
Draft, however, that the burger will pop
up from time to time as a dinner special.
Bocado closed after 12 years on
Howell Mill Road in 2021. In 2022,
Lewis dropped “Burger” from the name
of the Alpharetta location, hoping to
return the restaurant’s menu to its origins
in Atlanta. A year later, Lewis closed
Bocado in Alpharetta. At the time of the
closure, he announced plans to reopen
Bocado in Sandy Springs.
Steak and Grace restaurant
coming to Dunwoody Village
By Cathy Cobbs
Steak and Grace, opening in Dunwoody
Vill later this year in the former First
Watch space, aims to be a more affordable
neighborhood steakhouse, owner Barry Mills
said.
Mills, who also owns Big B’s Fish Joint
at Chastain Market Shopping Center on
Roswell Road, said he wants to differentiate
this “upscale-casual” restaurant from other
traditional steakhouses around town that
often serve as special occasion destinations.
“We wanted to make it more affordable
[and] the kind of place that’s a weekly dining
spot, not one you only visit on your birthday
and anniversary,” Mills said.
To that end, the menu will consist of
“composed” dishes that include a side and
a starch, rather than the a la carte options
typically found on most steakhouse menus.
“As I’ve gotten older, I am moving away
from being ‘the next hottest restaurant,”’ he
added. “I want to run a restaurant that has
some longevity; a place where I get to see the
same people every week.”
With construction already underway,
Mills said he’s hopeful the restaurant will
open by the end of2024.
Executive chef Conor O’Reilly, formerly
of Fifth Group Restaurants, will lead the
kitchen at Steak and Grace, which will
serve lunch and dinner and offer a weekend
brunch. Look for a pared down menu of
salads, burgers, and sandwiches at lunch.
While the menu heavily features steak,
people can expect seafood and chicken dishes
at Steak and Grace. According to Mills,
fresh steaks will be delivered daily to the
restaurant, and all sides, sauces, and desserts
will be made in-house. Look for wine, beer,
and cocktails from the bar and weekly happy
hour specials.
Big B’s has a similar vibe to what
Mills wants to achieve at Steak and
Grace in Dunwoody Village. As with the
upcoming steakhouse, Big B’s is located
in a neighborhood-like setting. He’s also
pleased Steak and Grace is located across
the parking lot from David Abes’s collection
of restaurants at the Dunwoody Village
shopping center.
“I like what David is doing and I feel that
we will fit into the neighborhood vibe nicely.”
32 | OCTOBER 2024
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