First Look: Iberian Pig comes to Buckhead with a glam new look, same pork cheek tacos

The second location is set to open on May 13

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Iberian Pig Buckhead
Inside the new Iberian Pig Buckhead

Photograph by Heidi Geldhauser

Jamon Iberico lovers will be thrilled to know that after months of construction, Iberian Pig will open its Buckhead outpost on May 13. The second location is a glammed up version of its Decatur restaurant, located in the Hanover Buckhead Village complex.

Since opening in Decatur 10 years ago, the tapas restaurant has become a staple of the Atlanta dining scene. The timing was right to enter a new community, says Fred Castellucci, president and CEO of Castellucci Hospitality Group, which owns Iberian Pig, Cooks & Soldiers, Bar Mercado, and others. “Buckhead was a good opportunity because it’s so different from Decatur,” he says.

The original location is housed in a 100 year-old historic building on the Decatur Square, but in Buckhead, Castellucci was able to take a more bespoke approach to the 4,500-square-foot space. The interior is designed by Elizabeth Ingram, whose portfolio includes Banshee and BeetleCat. “I needed a designer that could really build that character without making it feel contrived. That was really my goal,” says Castellucci.

Iberian Pig Buckhead
The private dining room at the new Iberian Pig

Photograph by Heidi Geldhauser

Iberian Pig Buckhead

Photograph by Heidi Geldhauser

The space feels luxe and modern with wood flooring, exposed concrete ceiling, floor-to-ceiling windows, and gold accents, including gold-hued tiles lining the walls that change their tone depending on the room’s lighting. It features a second level with tables that overlook the main dining room. There will also be an enclosed patio with an indoor-outdoor bar.

The kitchen is helmed by John Castellucci, and the menu overlaps greatly with the Decatur location. Fred Castellucci laughs that there are a handful of favorite dishes—bacon-wrapped dates, pork cheek tacos, and Iberico macaroni and cheese—that fans would be upset about if they were suddenly missing from the Buckhead menu.

But one new menu feature is the rationes section, which Castellucci describes as “three-quarter entrees”—larger than a typical tapas plate, but not as large as a family-size dish.

Iberian Pig Buckhead

Photograph by Heidi Geldhauser

Iberian Pig Buckhead

Photograph by Heidi Geldhauser

Colton Wright is currently the beverage manager at Bar Mercado but will be making the move to Buckhead to oversee the new restaurant’s program. The wine list will be bigger with more high-end offerings, but will still focus on Spanish wines.

One thing not changing: the ham. There will still be plenty on display behind the bar in Buckhead.

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