Oaxacan-Inspired Restaurant “Cuevacía” Opens at Colony Square on Tuesday, January 27

Atlanta-based restauranteur William Pitts grows Spur Hospitality brand with new upscale Mexican eatery

ATLANTA (January 21, 2026) – In December 2021, Atlanta native William Pitts opened his first-ever dining concept, Saints + Council, at Colony Square in Midtown Atlanta. Now, three years later, he’s preparing to welcome guests to his second restaurant at the mixed-use destination, Cuevacía, starting Tuesday, January 27. Both establishments operate under the Spur Hospitality brand which Pitts launched last winter.

“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. “I’m a very proud Atlantan and to now own not only one but two restaurants at the heart of the city in such an iconic location, surrounded by reputable institutions like the High Museum and Fox Theatre, is truly a blessing.”

Dating back to northern Mexico’s pre-Hispanic era, when hunter-gatherer societies transformed into farming communities, Cuevacía is an ode to an ancient story of selflessness and the foundation of Oaxacan cuisine – linked to the earliest known maize cobs, discovered within the caves of UNESCO World Heritage site Yagul and Mitla. Drawing its name from the literal meaning of “empty cave” or “empty tomb,” the restaurant honors this rich culinary tradition, born from Indigenous Zapotec, Mixtec, and Mazatec peoples and influenced by Spanish culture, through its scratch-made fare.

Cuevacia’s menu showcases authentic, Oaxacan-inspired dishes, crafted with traditional ingredients and time-honored techniques. Shareable starters include avocado and jicama; molletes with Oaxacan cheese and chorizo; grilled street corn with fresh queso; and freshly made corn tortillas with salsa and Oaxacan queso dip. Featured entrees include tlayudas layered with cheese, beans, avocado, tomatoes, chicken, or steak; banana leaf-wrapped tamales with poblanos, masa, chicken, and red mole; chochoyotes with shrimp in a fragrant herb broth; and slow-cooked beef in a rich, dark mole, finished with queso fresco and pickled jalapeño onions. Lunch offers quicker bites such as taquitos and molletes, while brunch brings chilaquiles con pollo; huevos rancheros; brunch tlayudas with avocado, jicama, and papaya; and tres leches French toast. Desserts showcase the region’s flavors with nicuatole (corn pudding), caramel flan, and decadent chocolate tres leches cake. The beverage program highlights craft cocktails, including more than 100 agave-based spirits and a curated library of mezcals, Mexican beers, and wines from Mexican, Central and South American, Spanish, and Portuguese producers.

Aaron Paik serves as Chef de Cuisine after honing his craft at revered destinations such as the Fontainebleau and The Forge (steakhouse) in Miami and The Sanctuary at Kiawah Island Golf Resort in South Carolina. Other notable team members include Executive Chef Christoper Smith, Director of Operations Omar Garcia, and Beverage Director Eric Bradley, all with Spur Hospitality.

For Cuevacía’s buildout, Pitts converted a former one-level, counter-service eatery with 12-foot ceilings into a two-floor, full-service food and beverage experience. The 2,000-square-foot restaurant was thoughtfully designed by Courtney Goodrich of Goodrich Design to reflect traditional Oaxacan architecture and transport guests to a Latin American state of mind.

Situated next to Brown Bag Seafood Co. facing Peachtree Street, the restaurant’s exterior features thick white stucco walls, ornate ironwork, curved windows and doors, a terracotta roof, and a dining patio. The façade is accented by 10 candlelit corner alcoves, each engraved with thoughtful phrases such as “Amar, Compartir, Celebrar” (“Love, Share, Celebrate”), “A lo mas alto y mejor” (“To the highest and best”), and “Bendice esta mesa” (“Bless this table”). Inside the space, stone walls, grotto-style booths with green velvet seating, iron railings, tiled floors, exposed reclaimed wood, vaulted barrel ceilings, and vintage-like finishes evoke an old-world Mexican feel. The main focal point of the space is a staircase covered by a dimly lit, slatted archway that connects the upstairs dining room with the cocktail lounge beneath. Woven pendant lights hang low over the intimate nine-seat bar, while dark, floral wallpaper lines the overhead surface. Décor like cacti and agave plants along with framed photos of the region and its people further tie the restaurant’s design to the land and its history.

“This is the second time William has come to us with a bold vision and delivered well beyond expectations – the first being Saints + Council,” said Adam Schwegman, Head of Retail Leasing at Jamestown. “Once again, he and his team have created an extraordinary space that feels like stepping into an Oaxacan catacomb, with a bar and menu to die for.” 

Initially, Cuevacía will be open Monday through Friday for dinner service from 4:00 to 11:00 p.m. and on weekends for brunch and dinner from 10:00 a.m. to 11:00 p.m. Beginning February 18, the restaurant will open daily from 10:00 a.m. to 11:00 p.m., serving brunch, lunch, and dinner.

For more information about Cuevacía, visit cuevacia.com or follow the restaurant on Instagram and Facebook.

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About Cuevacía

Derived from the literal meaning “empty cave” or “empty tomb,” Cuevacía draws from a story of sacrifice, renewal, and hope – one that has shaped cultures and the way we care for one another. Cuevacía expresses this spirit through the art, tradition, and soul of Mexican cuisine – bringing people together to be served, restored, and welcomed. More than a restaurant, Cuevacía is a place where hospitality goes beyond hunger and thirst; where service, generosity, and love for others creates something lasting.

About Colony Square

At the corner of 14th and Peachtree Streets sits Colony Square, the first-ever mixed-use development to rise in the Southeast. For more than 50 years, the iconic destination has anchored the Midtown Atlanta community and served as the heartbeat of the city. The reimagined Colony Square brings the Art of Modern Life to Midtown and features nearly one million square feet of Class A office, 160,000 square feet of best-in-class retail, restaurants and entertainment, a 20,000-square-foot food hall featuring an all-local lineup of culinary talent, 40,000 square feet of open-air greenspace, 262 luxury residences, and a 466-room hotel. To learn more about Colony Square, visit colonysquare.com.