clock menu more-arrow no yes

Filed under:

St. Cecilia Pasta Update; KSU Restaurant Expo; SweetWater Expansion

St. Cecilia is expanding its pasta experience.

St. Cecilia.
St. Cecilia.
Christopher Watkins

BUCKHEAD — St. Cecilia executive chef Craig Richards is making a couple of changes to the restaurant's pasta program. Richards is introducing a new five-course pasta tasting option for $55 per person. And beginning February 1, every pasta option at St. Cecilia will be available as a gluten-free option. "We wanted to provide the full St. Cecilia experience to everyone, and since store-bought stuff isn't nearly as good as hand-made, so we've started making our own gluten-free pasta," Richards said. [EaterWire]

KENNESAW — The Kennesaw State University Small Business Development Center is hosting a restaurant expo that will focus on significant issues facing the food-service industry and provide education for restaurant owners and managers. The event takes place at KSU Center on Monday, February 23, from 8 a.m. to 3:30 p.m. Registration is $75 until February 2, and then $99. Groups of five or more can receive 50 percent off. More information and registration is available online. [EaterWire]

BEER HERE — Atlanta-based SweetWater Brewing Company is expanding its craft beer empire to Texas and Maryland. SweetWater, which opened five new states to distribution in 2014, will begin selling in both states starting in mid-February. [EaterWire]

St. Cecilia

3455 Peachtree Road Northeast, , GA 30326 (404) 554-9995 Visit Website

Sign up for the newsletter Sign up for the Eater Atlanta newsletter

The freshest news from the local food world