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Midtown’s Sebastian Pintxos Bar will serve Spanish tapas and sangria crafted tableside

Slated to start serving at the end of April, Sebastian Pintxos Bar will offer happy hour, dinner, and late-night menus, inspired by owner Kemal Karsli’s travels to San Sebastian, Spain.
Iberian Pig Buckhead

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

Expect a glammed up version of the Decatur restaurant when it arrives in the Hanover Buckhead Village complex, but with many of the same menu favorites, including bacon-wrapped dates, pork cheek tacos, and Iberico macaroni and cheese.

A new Spanish tapas spot, Buena Vida, is set to open on the BeltLine later this year

Adam Berlin and Juan Calle, owners of Big Sky Buckhead, are opening Buena Vida Tapas & Sol on the ground floor of the North and Line apartment complex in Old Fourth Ward in late 2019.

Scope the menu for Bar Mercado, opening in Krog Street Market

As the family behind the Iberian Pig and Cooks & Soldiers, the Castelluccis certainly know their Spanish cuisine. So it's only natural that their new restaurant, Bar Mercado, focuses on tapas from multiple regions of Spain.

Barcelona Wine Bar

"Hello, and welcome to Cougar Town," a friend said as we jostled through the crowd at Barcelona Wine Bar. She was eyeing a table of six preternaturally blond girlfriends, clinking sloshy glasses of red wine and shrieking "Happy Birthday" to one of their pack. Scores of other coiffed, forty-something women prowled the central bar, their spiky heels on the wooden floors adding snare-drum rim shots to the growing din of voices.

Culinary Character: Paul Luna

Among his peers, Paul Luna sticks out like an extreme skateboarder at a golf convention. As tiny and intense in his forties as he was two decades ago when he first landed in Atlanta, he has yet to cut the waist-long hair (now gray) that he braids tightly like a Na’vi in Avatar. His deep, dominant voice has mellowed, and he no longer relies exclusively on curse words for emphasis. Mostly he reserves his wrath for city bureaucrats who made liquor license and parking issues so difficult for Lunacy Black Market, the restaurant he opened in late 2009 on a blighted corner of Downtown.

Hector Santiago’s Super Pan

Besides my belief that he is one of the five best chefs working in Atlanta today, what I love most about Hector Santiago is the way he tinkers with things. Instead of renovating his Poncey-Highland restaurant, Pura Vida, in one chunk, the Top Chef alum took six months to build a basement dining room himself. He also reframed the kitchen, moved an awkward door leading to a hallway, and, most recently, started both a weekday sandwich shop on-site and a weekend burrito stand in the parking lot across the street.

The Sound Table

There is no sign out front to announce the location of the Sound Table, the new restaurant-club from the owners of Midtown's Top Flr. "The Sound Table" is etched on the side of its building, perched at the intersection of Edgewood Avenue and Boulevard in the Old Fourth Ward, but the words pale next to a stately mural of Martin Luther King Jr.'s visage. Park in the scruffy lot next to the building, then walk around to the front and pull open the black door flanked by large windows.

Eating Around: Wine with ghosts, tapas, and Da Vinci

Every week, we give you a calendar of upcoming dining events to help you navigate the week’s culinary festivities. This week, the focus is on vino. Wednesday, January 20 SPIRITS & SPIRITS GHOST TOURS This month’s Spirits & Spirits Ghost Tour will begin at Marietta Wine Market. Those intere

Iberian Pig

Federico Castellucci III understands hospitality. He appears at our table moments after we're seated at his Decatur restaurant, the Iberian Pig. Wearing glasses with thick but modish black rims, he looks like an olive-skinned Clark Kent—and radiates that character’s earnestness, too. "Folks, thanks for stopping in," he begins, smiling and extending his arms. "I’m a fifth-generation restaurateur. My family has been in this business for a hundred years. So if I’m not doing something right, there’s definitely something wrong."

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