M.F. Foley's Boston ~
Since my father owned restaurants in the early 1970's in Providence R.I., we have been buying the freshest and highest quality seafood from Foley's. He used to travel down to the docks to pick up the best seafood at 4 o'clock in the morning. Today we don't have the luxury of making the forty-five minute drive to Boston from Providence; however, we do have the luxury of Foley's flying their seafood directly to us in Atlanta. From their exacting freshness requirements to their precise refrigeration, meticulous handling and packaging, Foley's delivers some of the best quality seafood in the country. This is a partnership that we believe makes us one of the premier seafood restaurants in Atlanta.

Dan the Tomato Man ~
We love people who decide that they are going to do one thing, and do it better than everyone else. That is the case with Dan the Tomato Man. From the vine ripe tomatoes used in our caprese salad to the heirloom tomatoes used in seasonal specials, he provides us with the finest tomatoes available. Then again, what is a great Italian restaurant without great tomatoes?

Mario Maruca ~
Mario and his family have been making Maestri pasta in Italy for 4 generations. Maestri Pasta uses the best quality durum wheat and exclusively uses bronze draw plates, just as it did in the past; they do this in order to ensure that the pasta will have its famous rough and porous surface (which is ideal for sauces). When we use dry pastas in our dishes, we only use the best. And when it comes to durum wheat pasta, Mario is the best.

Michael the Greek ~
Michael dedicates himself to providing all the Sugo restaurants with the finest Greek specialty ingredients. From homemade Flogeres made by a woman in the Greek Church to barrel aged feta cheese imported directly from Greece, Michael finds the best unique Greek ingredients. Michael has also become an important partner in sourcing produce from farmer's markets and local farms.

La Rustichella Truffles ~
When it comes to sourcing black truffles, freshness and quality are extremely important to the finished product. Shipped directly from Rome to our doorstep, La Rustichella does it the old fashioned way with dogs sniffing out the treasures from the earth in the forests of Piedmont, Italy. Considered one of the greatest delicacies of the culinary world, we are always judicious with our use of truffles.

Sergio Pace ~
Sergio was born in Pescara on the Adriatic side of Italy. He is committed to making the best gourmet sausages through the use of American pork and lamb cuts. The sausage uses all natural lamb casing and do not contain any preservatives or MSG.

Debbie Brandon ~
Debbie runs an extremely high quality cheesecake business out of her home here in Atlanta, providing Sugo with some of the best desserts around. Her dedication to her craft is exemplary in her high quality cheesecakes and pastries.

Rose Anne Meoli ~
Rose Anne provides Sugo with Italian cookies, biscotti and pastries, relying on natural ingredients and traditional preparation. The recipes originated in the Amalfi coastal region of Italy, brought to the U.S. by her great-grandfather Biaggio. Rose Ann oversees the baking with equal doses of attention and love, much as Biaggio would have himself.

Mark Portwood ~
Mark has been making fresh hand-made custom raviolis in Atlanta since 1987. As a Chicago native and a graduate of the Culinary Institute of America, Mark understands great food, and dedicates himself to creating unique custom raviolis to our specifications.

Dreamy Gelato ~
Dreamy Gelato ensures we have the best gelato available in the Atlanta area. A locally owned business, Dreamy Gelato delivers their product to us at the peak of freshness and quality with techniques they learned while training in Italy. As part of their procurement, they import ingredients such as Madagascan vanilla beans, Sicilian pistachios, French purees, and Swiss chocolate. Additionally, they focus on sourcing key ingredients from local farmers such as milk and other produce.

The Meats
Goat: We only use all-natural, grass-fed goat from the grasslands of Australia.
Lamb: We use grass fed lamb breast from the plains of Colorado.
Pork: We source all of our pork tenderloin and pork belly from Salmon Creek Farms in Idaho. Salmon Creek Farms Natural Pork is produced the way nature intended, without artificial enhancers, preservatives, chemicals, or added moisture.
Beef: Our beef is Midwestern, grain-fed, USDA Prime Beef sourced primarily from Nebraska.