An Indaco spin-off is planned for the restaurant space alongside the newly-opened Oak Steakhouse in Alpharetta, Ga., Atlanta Magazine reported today. According to the story, Indaco's executive chef will relocate to Atlanta to oversee Colletta's operations.
Michael Perez will remain executive chef of Indaco, but chef de cuisine Andy McLeod will take over the kitchen on a day-to-day basis.
"Colletta will have more of a Northern Italy influence with more meat because of its inland location," Perez told the magazine, adding that about two-thirds of the menu will be unique to the Alpharetta location. "Indaco has more seafood and more Sicilian influences because it's on the water."
The menu will feature six pastas; wood-fired pizzas, steaks and chops; a four-course meal served family-style and housemade charcuterie. Since the surrounding Avalon development permits open containers of alcohol, Colletta - unlike Indaco - will serve frozen bellinis through a to-go window.
Atlanta Magazine reports the 150-seat restaurant will open on Feb. 5.