At Cuevacía, William Pitts’s vision evokes a centuries old space paired with Oaxacan cooking

Local restaurateur William Pitts, founder of Saints + Council in Colony Square, recently debuted his newest venture, just steps away from his first. Replacing Sukoshi on Peachtree Street, Cuevacía is an authentic Mexican restaurant designed to transport guests far beyond Colony Square and into Oaxaca’s historic architecture. The space has been completely remodeled, transitioning from a counter-service format to an elevated, sit-down restaurant complete with a bar. The food and drinks, too, are much more complex; there’s a mole with 27 ingredients.

Cuevacía means “empty cave” or “empty tomb.” As such, Pitts wants guests to feel as though they’ve stepped into a building more than 500 years old. “This kind of ambiance was a niche missing in Mexican in Atlanta,” he says. “This is what it feels like when you visit the museums and the old churches and the Michelin-starred restaurants in the old buildings in Oaxaca.” 

Cuevacía reflects that vision with limestone surfaces rather than veneer, reclaimed wood, and architectural elements meant to suggest a space shaped slowly over time. Throughout the nearly 100-seat restaurant, small cave‑like seating nooks create a sense of intimacy, giving diners a momentary escape from the busy Midtown surroundings. Expect vaulted, barrel ceilings, green velvet seating, and iron railings.

Photo by Bryce France

While the decor sets the tone, the food at Cuevacía is just as rooted in tradition. Pitts stresses that authentic Mexican cuisine is too often overshadowed locally by Tex‑Mex interpretations. At Cuevacía, authenticity begins with masa brought in directly from Mexico, used to make tortillas pressed by hand throughout the day. The kitchen leans into northern Mexican influences as well, using high‑end cuts of meat and slow‑braising techniques that celebrate regional cooking. 

Led by chef de cuisine Aaron Paik—who honed his skills at the Fontainebleau in Miami—the menu is completely from-scratch. Entrees include tlayudas (similar to Mexican pizza) layered with cheese, beans, avocado, tomatoes, chicken, or steak; banana leaf-wrapped tamales with poblanos, masa, chicken, and red mole; chochoyotes with shrimp in an herb broth; and slow-cooked beef in a rich, dark mole, finished with queso fresco, and pickled jalapeño onions. Diners will find familiar dishes in a menu section titled “Americana,” but often with subtle reinterpretations, such as guacamole brightened with a touch of mango. At dinner, guests are welcomed with a small, one‑bite “probadita,” or gift from the chef. This intentional gesture sets the tone for a meal of unique flavors such as pepita brittle or a tiny ramekin of molten Oaxacan cheeses crowned with mole. 

Photo by Bryce France

Photo by Bryce France

Lunch service begins February 18. The menu aims lighter with a focus on salads, taquitos, and molletes (traditional open-faced sandwiches). Sunday brunch leans traditional with huevos rancheros, chilaquiles, and, for something sweet, tres leches French toast.

Cuevacía’s beverage program mirrors the kitchen’s focus on craft. Beverage director Eric Bradley—who also leads the Saints + Council drink program—built a 20-page bar list anchored by 130 mezcals and tequilas. Guests can explore it via flights or cocktails. Spirit-free options include mocktails, aquas frescas, Topo Chico and Jarritos sodas. The restaurant also offers a compact but thoughtful wine list featuring South American and Spanish producers, along with a lineup of Mexican beers. For dessert, there’s Mexican‑style hot chocolate.