Lunacy Black Market’s Chef Paul Luna to open Guisado Caliente

By on October 10, 2012
Guisado Atlanta

Catering and pick-up/take-away restaurant to operate out of Lunacy Black Market while Luna scouts locations.

Chef Paul Luna has plans to open a second concept downtown.

Luna, in a press release Wednesday, announced he will open a catering and pick-up/take-away concept called Guisado Caliente.

For the time being, Luna will operate the new concept from Lunacy Black Market, at 231 Mitchell Street, according to the release. Guisado Caliente will open this Friday, Oct. 12.

“Guisado Caliente is simple, rustic, ethnic cooking that is represented in nearly every culture—even if by any other name,” Chef Paul Luna said in the release. “This is a springboard for a fresh-food catering business I want to open in downtown Atlanta to serve the area’s businesses, residents, students and faculty.”

Paul Luna is scouting downtown for a permanent location to open Guisado Caliente, according to the release.

Diners will be able to choose from a variety of guisados that will include a vegetarian option, beef, pork, poultry or seafood—all are gluten-free.

All guisados will be made fresh, Wednesday through Friday and for pick-up and take-away, or sit-down, 11:30 a.m. – 1:30 p.m. or for pick-up and take-away only, 6 – 7 p.m.

Guisado will host a tasting party on Monday, October 22, 2012, from 6 to 9 p.m. for those who want to sample the guisado flavors with a wine purchase (Lunacy wines range in price from $9.50 for a small carafe to $52 for a specialty bottle.)

Interested parties can send their intent to [email protected] by Friday, October 19, 2012.

Developing….

Photo courtesy of Guisado.

About Caleb J. Spivak

CJS is the Founder of What Now Atlanta. He was recently featured in The New York Times, Creative Loafing's "20 People to Watch in 2012," named "Lifestyle Blogger You Need To Know" by Rolling Out Magazine and highlighted as Atlanta's Metropolitan Male in fashion magazine, 944. WNA was named "Best of Atlanta" by Creative Loafing and Atlanta Magazine.

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