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Christmas came early for Atlanta foodies when Chef Craig Richards’ newest concept, Lyla Lila opened to the public on December 6th. The midtown restaurant is the result of many months of exploration into Richard’s passions - Southern European (leaning Italian) cuisine, experimental jazz and an interest in creating a comfortable, approachable dining experience.
When Chef approached Amy Parry Projects to consult on a statement piece for the Restaurant’s main dining room, everyone was initially imagining a textile piece - in the interest of southern charm; one that spoke to the passing down of craft. Naturally, Atlanta artist Sonya Yong James came to mind. A studio visit was scheduled between Chef and Sonya (recently represented by Whitespace Gallery) and a delightful shift in direction happened en studio.
Hanging from a pot rack in Sonya’s space within the Atlanta Contemporary Art Center was a large, old wooden spoon that she used in her hand-dyed textile work. Richards saw the spoon and was struck by it’s natural beauty. As Sonya and Chef connected over music and other “ties that bind,” the spoon became the story. Sonya embarked on creating a textile hanging work from a collection of indigo dyed spoons.
Sonya Yong James, indigo dyed wooden spoons, metal armature, 7 x 5 feet
A custom armature was made, spoons (new and old) were gathered, Sonya switched studios (and was awarded the prestigious Artadia Award on the heels of three back to back exhibitions) and the piece was installed as the Restaurant prepared for it’s first round of guests - friends and family of Chef and his Lyla Lila business partner Billy Streck.
Sonya’s spoons are a beautiful complement to the Restaurant’s beautiful, eclectic interior which was designed by Atlanta’s Smith Hanes Studio. If you are in Atlanta, please make a point to enjoy both the food and design of this new, great space.
Recent article from Atlanta Magazine here.
Patrick Hughes, Over the Moon, artist proof screenprint on paper, 1978, Collection of the Tate Modern
Joseph Jurson, Freedom of Movement #1, 2019
Via Sophia and a hidden cocktail bar will debut in the Hamilton Hotel
by Tierney Plumb
Jun 11, 2019, 1:24pm EDT
Photos by Rey Lopez/Eater DC
The Hamilton Hotel is ready to unveil the final pieces of its multi-million dollar renovation downtown at the corner of 14th and K Streets NW. An Italian restaurant specializing in Neapolitan pizza and a glamorous, postage stamp-sized bar serving cocktails and caviar are both scheduled to open tomorrow.
Following a full lobby transformation and guest room refresh, the historic 318-room hotel is replacing its outdated 14K restaurant with an all-day osteria called Via Sophia. A dark, library-themed bar called Society is hidden off the lobby.
The anticipated two-part venture is helmed by an all-star hospitality cast that includes Via Sophia executive chef Colin Clark, who’s amassed an impressive East Coast resume by working under several James Beard Award Winners (Marc Vetri, Jeff Michaud, and Fabio Trabocchi). He was also part of Le Diplomate’s opening team in 2013. Most most recently, Clark was chef de cuisine at Trabocchi’s Georgetown Harbor darling, Fiola Mare.
Via Sophia (1001 14th Stree NW) will open with breakfast, lunch, and dinner. There’s also an weekday happy hour for apertivos and a late-night pizza menu. Weekend brunch will join the mix later this summer.
European cutting boards double as wall art near the 10-seat pizza bar overlooking the cooking action.
In Clark’s new post, he hopes to breathe new life into the same block as The Washington Post’s headquarters overlooking tree-lined Franklin Square.
“We are going for upscale — this is 14th and K and we are trying to make it a dining destination,” Clark tells Eater.
Since wood-fired Neapolitan pizza is Via Sophia’s star attraction, the staff went the extra mile to elevate their pie-making skills. Clark and sous chef Cameron Willis trained under master pizzaiola Roberto Caporuscio, owner of New York City’s Keste Pizza & Vino and Don Antonio (named “#1 Pizza in New York” by New York Magazine).
Oak wood fed into the oven to maintain its required 650-degree temperature is stocked across Via Sophia.
Five seasonal pizzas at Via Sophia include a classic Margherita — with San Marzano tomatoes, buffalo mozzarella, and fresh basil — and Fra Diavlo (salame picante, fresno chiles, red onion, buffalo mozzarella, San Marzano tomatoes).
Even the staff floating around will be dressed to the nines. Ashley Blazer Biden, Joe Biden’s daughter, designed the hotel’s new stylish black-and-white uniforms in collaboration with Livelihood.
Italy’s go-to table water San Pellegrino doubles as glowing green wall decor, alongside retro images of women posing along scenic shores.
Clark’s most recent cooking stint at seafood-focused Fiola Mare is evident across its underwater section of dishes. A grilled Norwegian salmon features a traditional Spanish romesco sauce, alongside charred broccolini, pine nuts, and black garlic dressing. A minimalist presentation of black bass, accented with baby squash, asparagus tips, morels, and a golden beet border, lets the fish shine.
DesignONE Studio is behind the look of Via Sophia and Society.
Southern Italian-inspired dishes include bruschetta built on a house-baked semolina loaf; tagliata di manzo (sliced steak) with charred spring onion, confit cherry tomatoes, balsamic reduction, arugula, and barolo jus; and monkfish ossobuco, with sauce livornese, clams, olives, capers, fennel, and potatoes.
“This is very in line with my background — the whole idea is a balance between rustic and modern,” Clark says. “We knock the rustic element out of the park — it was a decision early on to make bread, pizza, and pasta in house.”
Chicken al mattone (crispy artichokes, guanciale, peppers, maitake mushrooms, chicken jus) is “as old school rustic as it gets” he adds.
Carb-driven entrees include ravioli finochietta, with asparagus tips, fava beans, morels, and fresh parmigiana. Pappardelle comes with rabbit ragu, ramps, pecorino and Castelvetrano olives.
Antipasto orders include caponata-toasted eggplant with San Marzano tomatoes, golden raisins and pine nuts. Meat and cheese boards feature prosciutto di parma aged 24 months.
Wines and spirits hailing from Italy largely make up the drinks section, with some 120 wine bottles available. Local makers from D.C. and Virginia also contribute to the craft beer and spirits selection.
Society, inspired by Prohibition-era secret societies and private clubs from the art deco period, features just 14 seats. Fancy bar snacks include caviar with panna cotta, nuts, and Sicilian olives. Zack Faruki, an alum of Michelin-starred Fiola, is leading a mixology program.
Wines by the glass start at $20, and big spenders can also peruse from a rare collection of reds with a few bottles dancing near the $700 mark.
Seductive details at Society include dark distressed leather, gothic-style candlestick wall sconces, and diamond glass chandeliers.
The restaurant from Craig Richards and Billy Streck is set to open in lilli Midtown later this year
By Carly Cooper - May 30, 2019
A rendering of Lyla Lila | Courtesy of Smith Hanes Studio
Last year, Craig Richards left his position as vice president of culinary for Ford Fry Restaurants and executive chef at St. Cecilia and joined forces with restaurateur Billy Streck (Hampton & Hudson, Nina & Rafi, Cypress Street Pint & Plate). The duo soon discovered they had more in common than a love of food: their daughters share a name. So it only made sense to express that connection through the name of their new restaurant, Lyla Lila. (Richards’s daughter is Lyla; Streck’s daughter’s middle name is Lila.)
“We had 30 names on the table, but this makes it a lot more personal to us,” Richards says. “The restaurant is an expression of us.”
Located in the lilli Midtown building at the corner of 3rd and Peachtree streets, the food at Lyla Lila is inspired by the cuisines of southern Italy and Spain. It will include house-made pasta and wood-fired meats and seafood, along with Old World wines and seasonal cocktails.
Pasta options will include smoked squash and ricotta caramelle with spiced pumpkin seeds and sumac; and tomato leaf pappardelle with pork and beef cheek ragu and charred peppers. There will be two risottos on the menu, along with entrees such as a pork porterhouse with eggplant and oysters; and a whole-roasted fishtail with smoked onions and lemon butter, served with an anchovy and arugula salad. Sides include a salt-roasted sweet potato with fermented chili butter, while appetizers will include lamb croquettes with fennel pollen aioli and a wood-grilled lettuce salad with rye croutons, wild oregano, and yogurt dressing.
The beverage program will focus on seasonal cocktails and Old World wines, along with both local and European-style beers in bottles, cans, and a few drafts.
“This food lends itself really well to sparkling wines, so we’ll have an expanded sparking wine program,” Richards says. “We want the beverage side and the kitchen to be a reflection of each other.”
When Lyla Lila opens in early fall, it will serve dinner seven days a week. Weekend brunch will follow, along with weekday lunch. Smith Hanes Studio is designing the 4,000-square-foot space.
“In developing the concept, we pulled out some old vinyl—Miles Davis, Duran Duran, old Madonna—and got inspiration that way,” Streck says. “You might see some vinyl playing on a turntable. We’re definitely encouraging an after-dinner crowd.”
Expect a wooden floor with tiles that merge into the horseshoe bar area. There’s an area with cafe tables and banquettes for cocktails, a dining room, and a 25-seat private room. The Peachtree Street-facing patio is designed for people-watching, while a second patio in the cocktail area features a fireplace as a throwback to Cypress Street’s sizable firepit.
“We want the patio to be a beacon if you’re coming from either side of town,” Richards says.
And if all goes according to plan, Richards says, Lyla Lila will have the energy and vibrancy of his daughter, who is “extremely excited” about having a restaurant named after her.
