Colony Square in Midtown Atlanta is preparing to welcome a new restaurant from local restaurateur William Pitts. The opening will mark Pitts’ second restaurant at Colony Square, following the success of Saints + Council. Both concepts operate under Spur Hospitality, the hospitality group Pitts launched last winter.
New Oaxacan Dining Experience Launches in Atlanta
Three years after opening Saints + Council, restaurateur William Pitts is back with a new concept. The new Oaxacan restaurant, Cuevacía, is to open in Colony Square in Midtown. The concept introduces an elevated, heritage-driven take on Oaxacan cuisine to Atlanta’s dining scene.
Opening on January 27, 2026, the restaurant draws inspiration from Mexico’s pre-Hispanic farming communities, telling that story through food. Cuevacía honors the foundations of Oaxacan cuisine, rooted in Indigenous Zapotec, Mixtec, and Mazatec traditions and shaped by Spanish influence
“I’ve long envisioned having a concept at the front of Colony Square that fills Midtown’s missing niche for elevated Mexican cuisine, and I’m honored to bring that dream to life alongside such an incredible team with the opening of Cuevacía,” said Pitts, owner of Spur Hospitality.
The Cuevacía team includes Chef de Cuisine Aaron Paik, Executive Chef Christopher Smith, Director of Operations Omar Garcia, and Beverage Director Eric Bradley. Paik has previously worked at destinations such as Miami’s Fontainebleau and The Forge and South Carolina’s The Sanctuary at Kiawah Island Golf Resort.
Cuevacía will open Monday through Friday for dinner service from 4 p.m. to 11 p.m. It will be open for brunch and dinner on weekends from 10 a.m. to 11 p.m. Beginning February 18, 2026, it will open daily from 10 a.m. to 11 p.m., serving brunch, lunch, and dinner.
Menu Highlights
Cuevacía’s menu centers on Oaxacan-inspired dishes crafted with traditional ingredients. Time-honored techniques anchor the menu’s focus on authenticity. Shareable starters at the restaurant include avocado and jicama, molletes with Oaxacan cheese and chorizo, and grilled street corn with fresh queso.
The featured entrees offered are tlayudas, banana leaf-wrapped tamales, chochoyotes, and slow-cooked beef. For lunch, the menu includes taquitos and molletes. Meanwhile, the brunch menu includes chilaquiles con pollo, huevos rancheros, brunch tlayudas, and tres leches French toast.
The desserts highlight regional flavors with nicuatole (corn pudding), caramel flan, and decadent chocolate tres leches cake. The beverage program features craft cocktails built around more than 100 agave-based spirits. It also includes a curated library of mezcals, Mexican beers, and wines from Mexican, Central and South American, Spanish, and Portuguese producers.
Restaurant Design and Ambience
Pitts transformed a former one-level, counter-service space with 12-foot ceilings for Cuevacía. It is now a two-story, full-service restaurant and bar. The 2,000-square-foot space is designed to evoke a Latin American atmosphere.
To achieve this, Courtney Goodrich of Goodrich Design took inspiration from traditional Oaxacan architecture to design the restaurant. The restaurant is located next to Brown Bag Seafood Co. on Peachtree Street. Its exterior features white stucco walls, ornate ironwork, curved windows and doors, a terracotta roof, and a dining patio.
The exterior also features 10 candlelit alcoves, each engraved with phrases like “Love, Share, Celebrate” and “Bless this table.” For the interior, stone walls, green velvet booth seating, iron railings, tiled floors, reclaimed wood, and vaulted ceilings create an old-world atmosphere. A dimly lit staircase connects the upstairs dining room to the downstairs cocktail lounge.
Woven pendant lights hang above the cozy nine-seat bar in the cocktail lounge. The design features cacti, agave plants, and framed regional photos.
With its debut at Colony Square, Cuevacía adds a new, heritage-driven option to Midtown Atlanta’s evolving dining scene. Its thoughtfully designed setting and heritage-driven cuisine reflect the strong creative team behind the concept. The concept positions itself as a new destination for elevated Mexican dining in Atlanta.
