Chandler Presson Chandler Presson | December 1, 2021 | Food & Drink Feature
From the team behind Mission + Market comes Tre Vele, where irresistible ambiance meets modern Italian classics.
In addition to indoor seating, Tre Vele offers an outdoor covered lounge area.
The caprese showcases the restaurant’s perfectly ripe and colorful heirloom tomatoes.
Tre Vele’s pastas are handmade inhouse daily.
Imagine strolling down a Sicilian street on a balmy summer night, admiring the twinkling lights and savoring the aroma of fresh pasta wafting from nearby restaurants. Now transport those feelings to Sandy Springs’ up-and-coming restaurant scene, and you’ve got yourself an evening at Tre Vele (@treveleatl). The newly debuted eatery boasts all the necessary elements of a great Italian restaurant: beautiful fresh ingredients, striking modern interiors and a plethora of spritzers to choose from. The interiors are reminiscent of an Italian cafe, from the plant-filled trellises to the Carrara marble accents. By day, the space is drenched with light and warmth thanks to the white ceramic walls accented with gold leaf mirrored backlit shelving. By night, the space transforms into a romantic, moody escape from the city’s bustle thanks to the dim lighting and bold geometric patterns. The rooftop bar, capable of seating up to 90 guests, rounds off the interiors.
The team behind famed West Coast-inspired Buckhead restaurant Mission + Market brought Tre Vele to life through leaning into their extensive hospitality experience. Brothers Ryan and Jonathan Akly revived the former Three Sheets space, recognizing Sandy Springs’ readiness for another elevated dining experience. “Sandy Springs’ food and beverage offerings have transformed so much in the last few years,” shares Jonathan, partner and co-owner. “We are excited to be a part of the evolution.”
The dining room boasts a 30-foot Carrara marble bar.
Tre Vele’s interiors are reminiscent of an Italian cafe.
Salumi e Formaggi, a charcuterie featuring proscuitto di parma, finocchiona, coppa, pecorino crotonese, toma piemonte, ubriaco, luxardo cherry compote, prosciutto and provolone stuffed peppers.
Chittara, one of the restaurant’s vegan options, features housemade tomato sauce and fresh basil, combining for a light, refreshing bite.
Executive chef Giancarlo Ruiz boasts vast experience in Italian cuisine, including a stint at Atlanta favorite Storico Fresco. His Italian heritage brought him to Florence, where he lived and received culinary training for 16 years before making his way to Atlanta. Classic Italian dishes with modern twists adorn the Tre Vele menu, as seen through the starters, which celebrate fresh ingredients through dishes such as a classic caprese served with mozzarella di bufala, heirloom tomatoes, basil, olive oil and aged balsamic. The mains give choice between handmade pasta in dishes such as the cappelletti, filled with ricotta, Grana, spinach, brown butter and sage, and other Italian favorites, such as the grilled branzino fillet, served with layered potatoes, tomatoes and squash. Tre Vele also flaunts some of the best pizza in our city, particularly the prosciutto di Parma, complete with cherry tomatoes, arugula and Parmigiano, and the vegano, topped with wild mushrooms, hazelnut, vegan cheese and black truffle cashew cream. Lastly, a meal at Tre Vele is not the time to skip dessert. Classics such as tiramisu and panna cotta are made as a labor of love, and their incredible flavors reflect it. Between its irresistible ambiance and incredible food, an evening at Tre Vele is time well spent.
Photography by: Andrew Thomas Lee Photography