Cuevacía, a new Oaxacan-inspired spot from local operator William Pitts, is now open at Colony Square in Midtown Atlanta. The two-level, cave-like restaurant leans into its name with stone walls, low lighting and tucked-away grotto booths, all set up for cozy dinners and cocktails. In the kitchen, the team is working heritage dishes such as mole, tlayudas and fresh masa tortillas, paired with a mezcal-forward bar program.
Good Day Atlanta’s Paul Milliken dropped by on air to get an early taste of the menu, checking out the food and the agave lineup. The segment, posted March 19 by FOX 5 Atlanta, put the spotlight on Cuevacía’s cave-like design and the staff’s mezcal picks.
The restaurant quietly opened on Jan. 27, taking over a roughly 2,000-square-foot, two-floor corner unit at Colony Square, according to a press release from Colony Square. The release names Executive Chef Christopher Smith and Chef de Cuisine Aaron Paik as part of the leadership team and outlines a menu built around shareable starters, tamales, tlayudas and a mole-heavy lineup of entrees.
Hours and reservations are listed on the restaurant’s site, and lunch service reportedly started in early March, with bookings available through OpenTable, per Cuevacía's website. The posted schedule includes weekend brunch along with weekday lunch and evening dinner service.
“I’m a very proud Atlantan and to now own not only one but two restaurants at the heart of the city,” Pitts said in the press release via Colony Square, calling Cuevacía “a sacred place of gathering.” The opening broadens Spur Hospitality’s footprint at Colony Square, where Pitts already runs Saints + Council.
Where Cuevacía Lands in Midtown’s Dining Scene
Cuevacía slots into a growing lineup of food options at Colony Square and across Midtown, from the Politan Row food hall to recent arrivals like Boqueria, helping to cement the area as a go-to zone for weekday lunches and evening cocktails. The Atlanta Journal-Constitution tagged Cuevacía on its list of January openings and called out the stone-walled, grottolike dining rooms, according to the Atlanta Journal-Constitution.
What To Order at the Oaxacan Hideaway
Menu highlights include tlayudas, banana-leaf tamales and mole negro, while the bar backs it all up with a curated mezcal library and more than 100 agave-based spirits, per the restaurant’s menu and drink notes on Cuevacía's website. Portions lean shareable, and the kitchen blends traditional Oaxacan techniques with modern plating to play well for group outings and date nights.
The space is fully open and taking reservations, and early crowds have gravitated toward the intimate booths and the deep agave selection at the bar. For Midtown, Cuevacía marks another swing at elevated Mexican cooking and one more sign that the neighborhood’s lunchtime and cocktail game is still on the rise.
