Among Woodstock’s rich culinary culture, Roberto's Deluxe stands out not only for its menu but for the dedication behind the scenes. Located in Adair Park, Roberto’s Deluxe is the latest venture of Succulent Hospitality, the group behind Prime 120 in downtown and Under the Cork Tree in Sandy Springs.
At Roberto's Deluxe, the philosophy is this: every element of the dining experience is crucial. Jason, co-owner of Succulent Hospitality emphasizes, "The food and the drinks are 30%, the atmosphere is 30%, and the service is 30%." This "three-legged stool" approach ensures that every element of the guest experience is fantastic and memorable.
The restaurant's commitment to quality is evident in its dedication to serving only the freshest seafood. "Every bit of seafood that we sell from the kitchen is brought in that day," William states. Whether it's Redfish, Mahi Mahi, or any of the ten varieties of fish they offer, freshness is non-negotiable. White shrimp is sourced from Marshland Seafood and caught, frozen, and shipped all within a 24 hour period before arriving at Roberto’s.
The process behind the menu is creative and always changing . Executive Chef Josh, along with sous chefs Edgar and Rebecca, collaborate with the entire kitchen team to keep the menu fresh and exciting. "We print our menus literally every day," explains Jason, reflecting on the importance of offering only the freshest ingredients.
Roberto's Deluxe is a testament to a legacy built on passion, collaboration, and a commitment to excellence. This dedication to quality and service ensures that diners not only enjoy a meal but experience a culinary journey that respects both tradition and innovation. As Jason puts it, "Ultimately, it's all for the guests. We're fighting for them from every angle." At Roberto's Deluxe, every dish is a representation of the creativity and dedication behind it and every visit is a celebration of life, food, and community.
Menu items shown on the cover:
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Gingered Guava Rita made with guava puree, lime, and ginger cordial
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Whole Georgia Shrimp “Scampi” with Diablo Butter, a butter made using red jalapeños, arbol, and red chili flake. Sourced from Marshland Seafood in Brunswick, GA.
Reserve a table today at robertoswoodstock.com and follow them @robertosdeluxe and @succulenthospitality on Instagram.