Sorry for the delay...

“Restaurateur” is an identity I’m used to; after so many years in this business, I think I’m at least beginning understand that one and act the part. “Blogger,” however, is something I’m still learning, as evidenced by this 2-month long lapse in posting. Obviously, I need to grow into that one a bit more.

But please don’t interpret my digital silence as any sort of lack of activity in the restaurants. With all the commotion of fine-tuning the Dunwoody location and tweaking the restaurants’ wine lists, I’ve had more than enough tasks to fill the days.
You’d be surprised how work intensive it is to implement a full bar. I know it certainly caught me off guard. Just as with our menu items, I had to perform quite a bit of market research rather than just throw some bottles on the shelf. As I shuttle back and forth between the restaurants in Roswell and college in upstate New York, I’ll admit that I was perhaps a bit overconfident of my knowledge of liquors and spirits. (Don’t worry; it’s way too cold in Ithaca for me to be drinking much of anything that’s not hot and steaming. Stephanie and I are ecstatic about the opening of a Starbuck’s Coffee not two blocks from my house. Of course, Mr. C is relieved that he can indulge his fanatic addiction to espresso when he comes up for graduation.)

Anyway, there’s a lot to get excited about at Sugo these days. I’m really proud of the new specials my dad and I have put together. Two of our new additions are perfect for meat lovers. The Sugo Arista is a slice of our pork tenderloin braciole and tender chicken breast parmesan served with a red pepper pappardelle and tomato basil sauce. My little brother’s new dinner favorite may well be the Sugo Solo, an Australian lamb shank marinated with a lamb a jus and served with basil, black pepper pappardelle and tomato basil sauce. Believe me, my dad’s outdone himself once again.

Thanks for sticking with the blog. As we say in the kitchens on a Saturday night, I’m officially “out of the weeds,” and I hope to be a bit more consistent in my culinary commentary. But don’t just sit here and read about the new items; stop by a Sugo sometime soon to taste them yourself!