Italian chef Andrea Montobbio and his business partner David Gibbs opened ENZO Steakhouse & Bar in 2022 at the Town at Trilith, bringing an Italian steakhouse concept to Fayetteville. Now, the team is planning to open a new Italian restaurant, Bicicletta, at Kedron Village in Peachtree City. The restaurant will open in the spring.
“The goal is to elevate the restaurant scene on the south side,” Montobbio told What Now Atlanta. “As we have done already with ENZO, we are going to do that with Bicicletta.”
Montobbio, who worked for STK for nearly a decade, told What Now Atlanta that he and Gibbs are leaning into their passions for this concept: cycling and Italian food. Gibbs used to cycle professionally, and Montobbio has deep associations with bicycles. As a result, they decided to offer a nod to cycling in their concept, landing on the name Bicicletta.
The 3,500-square-foot space will feature a bicycle-inspired theme, with elements such as black-and-white Tour de France photographs and images of iconic cyclists.
The menu will feature Italian classics, including pastas, pizzas and simple Italian entrees such as chicken parmesan.
“One of the biggest things for us is that the quality of the food has to be top notch,” Montobbio said. “We are not going to use any seed oil pan spray. We want to make it the same way that we eat at home.”
Montobbio is aiming for casual dining with fine-dining-level hospitality. In an age where the restaurant industry is facing hardships such as rising costs, an increase in automation, and difficulty finding reliable employees, Montobbio is relying on his experience as a chef and his practiced flexibility as he and Gibbs launch into this new venture.
“Everybody’s giving up in this business because it’s so hard and a lot of restaurants are closing because they cannot find employees,” Montobbio said. “They cannot find the passion, so hospitality is becoming a luxury. It’s not like it used to be, like 10 years ago, where hospitality was so much bigger. We want to keep that feeling of hospitality. We really, really care about what the guest wants, and we really care what you know the guest feels. It’s an uphill battle, but we’re really, really passionate about it.”
Dining and Cooking