THE IBERIAN PIG SHOWCASES SPANISH FLAVORS IN BUCKHEAD.
Tapas have a way of making everyone at the table happy. With its traditional and innovative spins on Spanish cuisine,
The Iberian Pig Buckhead invites you to sip and snack on repeat. The menu takes a ‘more the merrier’ approach with its array of cured meats and cheeses, tapas, larger plates, desserts, classic and creative cocktails, plus a wine list with picks from around the world with special emphasis on Spain, Chile and Argentina. There are options for omnivores, pescatarians, vegetarians and gluten-free diners as well as beverages with and without alcohol.
The main dining room has a warm gold and chocolate color scheme, modern wood and concrete elements, plush banquettes and velvet drapes, eponymous ham legs hanging above the sprawling bar, and varied styles of music reverberating off hard surfaces and floor-to-ceiling windows. Servers weave throughout the space, attentive to customers without hovering. The welcoming vibe invites you to relax with your dining companions.
A drink is a good place to start, and sangria is one of Spain’s most iconic. Here, the wine-based punch is more fruity than boozy, though you can add brandy if you prefer an extra kick. Pisco Sour, the national drink of both Chile and Peru, has delightful sour citrus notes under a cloud of puffy egg white dotted with bitters. Desvio de Verano, one of the bar’s original creations, mixes bourbon with herbs, lime and soda for sophisticated refreshment.
No need to worry about biting off more than you can chew: Tapas are perfect for tasting and sharing. Order whatever calls out to you. Peppadew peppers are a surefire way to cheer the eyes and palate. Presented in a small bowl, the bright red spheres are stuffed with white goat cheese for a contrast of color as well as piquant/tangy flavors and creamy/ crispy textures. Empanadas are golden half-circles of crispy dough stuffed with tender braised beef short rib and milky mahón cheese. Green salsa and white crème fraîche plated alongside add visual pops of color as well as tangy contrasts to the savory flavors. Ibérico mac and cheese layers creamy noodles with a layer of crispy bits of ham elevated comfort food.
Whether you build your own charcutería (meat) and cheese board or get the happy hour chef’s selection, expect an artsy presentation of the picks. They come with small piles of pickles and bread plus drizzles of jam, honey and/or mustard for dipping and dragging bits through like edible paint. Don’t miss the restaurant’s namesake jamón ibérico, dry-cured ham made from legs of acorn-fed black Iberian pigs. It merges buttery, salty, sweet and nutty flavors.
Duck ravioli tops two firm rounds of duck confit-stuffed pasta with a black garlic and truffle sauce, foie gras cream and maitake mushrooms. Each umami-packed, earthy bite boasts tender and toothsome textures. The melt-in-your mouth albondigas (pork meatballs) arrive coated in a creamy cascabel pepper sauce that’s mildly zesty. Pulpo crosses octopus over a bed of shaved fennel and orange segments. The meat is cooked to perfection with salty, sweet smoky notes. Gambas al ajillo lines shrimp in a puddle of kicky sherry garlic butter sauce with grilled sourdough slices alongside for dipping. Bocadillo layers crispy calamari between soft slices of bread with a tangy/sweet olive oil mayo.
Paella, one of Spain’s best-known dishes, serves up to three people as a main dish, though I would understand if you claim it for yourself. There’s no one definitive paella recipe; chefs like to wield creativity. Here, the rice is not bright saffron yellow as expected in Valencia; rather, it’s reddish-brown, thanks in part to the inclusio of chorizo. Chicken, shrimp and seasonal vegetables are tucked into the rice for layers of complex savory flavors. Served in a traditional shallow pan, the proteins are cooked to perfection.
This is not the place to skip dessert. Blackberry Basque cheesecake arrives standing tall as if knowing it’s the best thing here. Each forkful has a heavenly balance of firm and creamy textures, tangy and sweet flavors. The dish can lead to a debate about who gets dibs on any crumbs and lingering bits of the accompanying blackberry caramel pool and vanilla chantilly quenelle off the plate. Or, indulge in pan con chocolate. Dark chocolate custard topped with a puddle of extra virgin olive oil and a sprinkle of salt is ready to smear onto grilled bread wedges.
The Iberian Pig Buckhead is worth visiting more than once. The range of tapas makes it easy to avoid falling into a same-old-thing rut.
The Iberian Pig Buckhead
404.994.4990
iberianpig.com/buckhead
@iberianpig
Prices: Tapas, $5-$29; charcuterie, $9-$14 or $38/3, $54/5; cheese, $6/each or $17/3, $32/6; raciones plates, $23-$37; desserts, $9-$15; wine, $12-$18/glass; cocktails, $11-$16; spirit-free, $6-$8; beer, $7-$8; sherry, $12-$14 or $15/3.
Recommended: Jamon happy hour, peppadew peppers, short rib empanadas, Ibérico mac ‘n cheese, ravioli de pato, Basque cheesecake.
Bottom line: This tapas restaurant offers a welcoming vibe, attentive service, warm decor and creative Spanish fare bursting with flavor.
PHOTOS: Madelynne Grace
