Johns Creek

Coming Soon to Johns Creek: Nonna Lucia Italian [Owner Interview]

Here's what we learned interviewing the Roman-born owner Alexander Richards.

Progress | Image from Nonna Lucia Italian

JOHNS CREEK, GA – Nonna Lucia Italian, a new Roman-focused Italian restaurant from owner and Rome native Alexander Richards, is targeting a mid-August opening at 11030 Medlock Bridge Rd Unit 160, Johns Creek, GA 30097. Richards credits his wife, Melissa Richards, for her support and contributions to the vision behind Nonna Lucia Italian.

The concept grew from Richards' early start in hospitality at age 8 and years of working in restaurants across Italy, Australia, England and the United States. He described Nonna Lucia Italian as a place for authentic Italian dishes and what he called “hospitality to the finest,” shaped by his upbringing in Rome and his recent work managing di Paolo, an Italian restaurant in Roswell.

“I found a nice place where I envisioned my restaurant, and I spoke with my wife and we decided that was a good time to start this journey,” Richards told Business Debut.

Owner Alexander Richards on the far left

What to Expect

The dining room will seat about 100 guests with a mix of booths and tables, plus an outdoor area for about 30 people, Richards shared with Business Debut. He has custom built some tables from wine boxes and crates he has collected.

Richards said the decor will feature Italian art and lighting pieces and will include an art gallery component that showcases rotating works by local artists, available for purchase.

He is also planning to enclose the patio to use it year-round for dining and private events such as holiday parties and wine dinners.

Owner Alexander Richards in the middle, his wife Melissa Richards on the right.

Richards and chef-partner Chef Andrea Privitera, both from Rome, are centering the menu on Roman cuisine. Richards said guests can expect dishes such as carbonara with cured pork cheek and egg, cacio e pepe with sheep’s milk cheese and cracked pepper, and amatriciana, which he called one of his favorite sauces.

He also plans to serve oxtail alla vaccinara, osso buco and a dish he referred to as cacciatora, which may feature rabbit or chicken. Starters will include supplì, fried calamari and salads.

For dessert, “Tiramisu is going to be our to-go dessert,” Richards told Business Debut, adding that he plans multiple flavors and formats for dine-in and takeaway.

Richards said the restaurant will import its own olive oil for the kitchen and work with Roman producers for cured pork cheek and salumi. He also is sourcing truffles from Tuscany that will provide truffle honey, oils, pesto, sauces and butter, many of which will be sold in-store and online.

Additionally, Richards wished to acknowledge several key figures in his hospitality journey: Darren Henderson, a former boss, mentor, friend; Andrea Cragnotti of Corte alla Flora Winery; Pratesi Winery; the team behind Truffle House, in Montepulciano; Canalicchio di Sopra Winery; Molino di Sant'Antimo Winery; the team behind Angelino ai Fori in Rome; Il Corallo in Rome; and his family, for their support.

Richards named the business after his mother, Lucia.

Opening Timeline

Richards is targeting mid-August for the opening and said the exact date is to be announced. He noted that the timing depends on finalizing visa and travel logistics for Pitera, who is relocating to join as chef and partner.