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6 Key Orders from Casi Cielo

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The true testament to the rise of great restaurants in Sandy Springs is Casi Cielo. Casi Cielo just opened in the heart of Sandy Springs on Roswell Road and has elevated the space to a level that could be considered “sky” high. Every dish is artfully composed and infused with Oaxacan flavor. Oaxaca, Mexico is known for a vibrant culinary history and now a taste of this cuisine has come to Atlanta! Each cocktail and dish is exceptionally colorful and unique. Their team puts a lot of care and attention to each cocktail- from flavor-complementary salt mixtures on each glass rim to Casi Cielo branded ice cubes. Casi Cielo is also known for having the largest selection of Mezcal in all of Atlanta.

The full food menu showcases an array of proteins and veggies, mixing traditional flavors with both old and modern cooking techniques. The plating of each dish is well-thought-out and truly puts the food on a pedestal. Casi Cielo's space is bright and airy – which is perfect for lunch or dinner throughout the week. The decor matches the zesty and colorful menu which provides a cohesive theme throughout. Casi Cielo is both a neighborhood staple and a chic, elevated experience.

Casi Cielo is bringing the flavors of Oaxaca to Food That Rocks on Saturday, June 8th! The restaurant will be 1 of 30+ Sandy Springs spots to serve food on the City Green in City Springs for 1 night only. Tickets will go on sale on Monday, April 1st, but you can visit FoodThatRocks.org to get the details beforehand. Learn more by watching the Facebook Live where Taste of Atlanta's Marketing & Media Manager, Skye Estroff, chats with Juan and Fernando about all things Casi Cielo and get a deeper dive into their signature dishes. Scroll below for a closer look at the restaurant's 6 key orders.

1) Torito. Agave de Cortez Espadin Mezcal, Campari Liquor, roasted pineapple juice, agave and lime juice with homemade chile powder on the rim.

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2) La Llorona. Patron Reposado, jalapeno juice, agave and lime juice with homemade chile powder on the rim.

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3) Aguachile de Pescado. White halibut, citrus powder and chile jalapeno sauce.

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4) Tacos de Cochinillo. Suckling pig, aguacatada sauce and crispy pork rind.

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5) Pato con Mole Negro. Duck carnitas, red onion, cilantro and black mole served with rice and pork frijolada (black beans with pork, requeson, crispy pork skins and avocado).

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6) Deconstructed Cheesecake. Requeson (mild cheese similar to Ricotta), Chamoy (sauce made with Hibiscus, Tamarind, Sundried Peppers and lime) topped with berries and crumble.

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