Photograph by Martha Williams
If the name Belén sounds familiar, it should. Before opening her new restaurant in Decatur in May, owner Belén de la Cruz was already known as Atlanta’s reigning “empanada queen,” with an empire of eponymous shops selling her popular empanadas and pastries.
Now, with her first full-service restaurant—in the old Boho115 space on Decatur Square—Cruz expands beyond empanadas. Her savory turnovers feature prominently on the menu and in the mini “market” near the entrance.
Cruz, who grew up in Buenos Aires, started with 30 of her favorite hometown recipes, refining them with a consulting chef’s help (for a “gourmet twist”). Favorites that didn’t make the final cut now appear as weekend specials.
The three-level bistro strikes a modern, casual tone, with a muted black facade replacing the former bright white. Inside, on the main floor, a tan leather banquette, matched with three two-top tables, sits opposite a white quartz-topped bar with stylish place settings. Stairs to the second level find a roomy landing filled with dark wooden tables and chairs. A third space a few steps up from the second level has larger tables and counter seating with views of the square. Charming touches include planters, woven pendants, and gold tabletop lamps.
A thoughtfully curated wine list leans heavily on Argentine reds and whites, with notable bottles from Spain and Chile, too. Among the cocktails, a winning pisco sour and a soul-stirring Buenos Aires old-fashioned offer a warm South American welcome. True to tradition, service begins with complimentary bread and small rounds of parsley butter.
It’s fair to say that there are more hits than misses with such popular choices as entraña (Angus Argentine skirt steak) served with chimichurri, choripan (chorizo sandwich, on the lunch menu), and the milanesa (breaded cutlet) with a spinach or Napolitana (aka red) sauce. Our hungry heart melted with every bite of the butternut squash ravioli with an Alfredo-like sauce and a sprinkling of chopped almonds. Knockout starters on the lineup: avocado burrata grill and the empanadas duo. Desserts are a must, from a pretty lemon tart to the panqueque (crepe) dulce de leche finished with a dusting of sugar.
This article appears in our October 2025 issue.
