Photo by Kathryn McCrary
On January 21, Colony Square will welcome a lively new eatery: a Barcelona-inspired tapas restaurant and bar called Boqueria. With 10 locations around the country, including four in New York City, this will be the chain’s first foray into Georgia.
The 180-seat space features an open kitchen and an island bar. A private dining room faces Peachtree Street and two patios offer al fresco dining. “I wanted to create a space that immediately reminded you of Spain tapas bars when you walk in,” says Boqueria CEO Yann de Rochefort. “The Atlanta location is a little more elevated with a bit more elegance.”
Photo by Kathryn McCrary
The 5,700-square-foot restaurant will serve brunch, lunch, and dinner with menus showcasing both Spanish favorites and Southern comfort foods with a twist. Expect patatas bravas, bacon-wrapped dates, gambas al ajillo (shrimp with garlic, brandy, lobster reduction, and Guindilla pepper), and boquerones (pickled white anchovies). There are three types of paella—seafood, toasted noodle, and vegetable—and a variety of cheeses and charcuterie. Offerings specific to Georgia include macaroni and cheese with Iberico ham, chicken wings with a Pedro Ximenez glaze, and sliders with chorizo jam and Manchego. “Although people know us and love us for being one of the most authentic Spanish restaurants, these are items that kind of broaden our appeal,” de Rochefort says, adding that two to three tapas per person is likely enough for a meal.
In addition to an expansive wine list categorized by descriptors such as “Earthy and Adventurous,” “Wet Rocks and Ocean Breezes,” and “Easy to Love,” there is a section of vermouth and sherry options. Look for sangria, zero-proof drinks, and cocktails like the Iberico Washed Old Fashioned, a shishito margarita, and the Basically Banana Bread (made with Redemption Bourbon, Torres10 Brandy, Crème de Banane, and black walnut bitters). For beer lovers, there will be two Spanish varieties.
“Colony Square is a very storied location,” de Rochefort says. “We wanted to do something exceptional there. We’re really taking it up a notch.”
Photo by Kathryn McCrary
