“The menu will take a unique twist on the traditional steakhouse in an upscale atmosphere,” says Jason Sheetz, co-owner of Succulent Hospitality. “We’ll be utilizing Italian wood fire ovens to create mouthwatering prime steaks and seafood in a vibrant setting. We’ll also have a private dining room that seats up to 30 people, and a patio with the signature stack fireplace, sure to bring a crowd in the fall.”
Succulent Hospitality is owned by Sheetz and William Sigley, who also own Hammocks Trading Company and Under the Cork Tree in Sandy Springs. Their virtual restaurants – Top Bun Gourmet Burgers and Fries, Salad Hippie, and Fatback’s Meat and Three – were recently featured in the Atlanta Business Chronicle. The partners met when they worked under Atlanta Chef Tom Catherall, owner of Here to Serve Restaurants. Sheetz’ experience also includes Bones and Blue Ridge Grill in Buckhead, while early in his career, Sigley worked in Las Vegas with chefs such as Wolfgang Puck and Todd English.
“We have known Jason and William for years. They do an outstanding job with their restaurants and we have talked for some time about what a great addition they would be to downtown Woodstock,” said Cheri Morris, president of Morris & Fellows and owner of the property. “Woodstock needs a world-class steakhouse, and these are the right men to bring it.”