Simplicity and freshness is the mantra for chef/owner Riccardo Ullio’s restaurant group, U Restaurants. A native of the Piedmonte region of Italy where his family still resides, Ullio moved to Atlanta at the age of 12. After earning a Master’s degree from Georgia Tech University, Ullio realized that his true passion laid in the cuisine and wine of his homeland, Italy. Upon graduating, he followed his culinary interests by working in some of the most prestigious Italian restaurants around the city before opening his own restaurants: Pasta da Pulcinella in 1994, Sotto Sotto in 1999, Fritti in 2000, Beleza in 2007 and Cuerno in 2008.

Ullio first distinguished himself as the founding chef and partner at Pasta da Pulcinella. Over the next five years, after leaving Pasta da Pulcinella, he went on to work in the kitchens of various high-profile restaurants including Coco Pazzo and Pricci, taking time to travel throughout Italy to study regional, Italian cuisine.

Ullio believes in preparing the highest quality ingredients in the simplest way possible, letting the food speak for itself. Sotto Sotto and Fritti serve honest, delicious food crafted from authentic, Italian recipes. Sotto Sotto creates dishes that are delicious and contemporary, while still maintaining the integrity of the ingredients. The cozy dining room of Sotto Sotto, which translates to “hush hush” in English, transports diners to a rustic trattoria in the Italian countryside. Fritti, meaning “fried” in Italian, offers more casual dining with menu items like authentic Neapolitan pizzas baked in an open wood-burning pizza oven, a selection of roasted meats and fish and an array of salads.

Located in the heart of Midtown Atlanta at the crossroads of Juniper and 8th Streets, is Ullio’s newest hot spot, Beleza. Beleza, “beauty” in Portuguese, is Atlanta’s most innovative cocktail lounge. The exotic late night spot draws guests in with Brazilian juice cocktails, healthy tropical foods and live Latin music that create a truly unique and refreshing experience.