Tag: Iberian Pig

Fusion is old news. Instead, restaurateurs like Chad Crete (formerly of the Iberian Pig) and Anthony Vipond are focused on “new American fare with Asian accents.”

Curious what will be served at the new Mercedes-Benz Stadium? We previewed the corn dogs, burgers, doughnuts, and even a kale salad that fans will find at concessions stands.

When Mercedes-Benz stadium opens next year, fans headed to Falcons and Atlanta United games can grab a slice of Antico pizza mid-game, feast on a Fox Bros. Bar-B-Q sandwich, or snack on a classic Varsity hot dog.

The gazpacho that appears on the summer menu at the Iberian Pig stays true to the traditional formula of ripe tomatoes, vegetables, herbs, olive oil, and vinegar. What distinguishes Eric Roberts’s version from the original Andalusian recipe is the assembly

Dining rooms today seem louder than ever, boasting all the acoustics of a shipping container. We turned to local designers for an explanation and determined that the problem is multifaceted, rooted in design trends, dining preferences, and economic conditions.

Where Iberian Pig takes its inspiration from all of Spain, Cooks & Soldiers focuses on the Basque region, which gained an international profile during the craze over molecular gastronomy and its first exponent, Ferran Adrià of elBulli.

At a recent restaurant development conference in Buckhead, several chefs were asked to predict the next big food trend. The consensus? Healthy, fast-casual, and superfood-focused restaurants.

At a recent restaurant development conference in Buckhead, a number of chefs were asked for their predictions on the next big food trend. The consensus? Healthy, fast-casual, and superfood-focused restaurants. That may make sense given the popularity of kale this year, but then again, bacon is held in pretty high esteem these days, too.

How does Castellucci keep up with four restaurants, 150 employees, and a six-days-a-week schedule?

Hmm, I think I can pick up on at least one theme: pork. Both these restaurants built their menus (and cult appeal) around the pig. We get the appeal. Chefs do, too. In our Southern issue this past November, we showcased eight local culinary mainstays with pig tattoos. (We also had a nice essay on the appeal of pork's cousin, country ham.)