Review: The Iberian Pig
November 9th, 2009 by Besha Rodell in Restaurants, review
THE IBERIAN PIG: The lamb ribs
When food-obsessed people talk about modern cooking, they’re often talking about Spain. Spanish restaurants such as El Bulli have defined modern cooking in recent years, giving us the mad science of molecular gastronomy, and advancing flavors and techniques in ways that have changed the very nature of the relationship between the words “modern” and “cooking.”
So it presents a bit of a problem when a decidedly non-cutting-edge restaurant (even in Decatur) defines itself as “modern Spanish.” The Iberian Pig does just that.
Atlanta has had a strange courtship with Spanish food. The recent closing of Cuerno, our most authentic Spanish restaurant to date, is a prime example of the oft-quoted adage, “Atlanta isn’t ready for authentic Spanish cooking.”
The food served at the Iberian Pig isn’t authentic Spanish, but it’s not modern Spanish, either. To be blunt, it’s bastardized Spanish food.
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(Photo by James Camp)
December 12th, 2009 at 11:43 pm
come on! honestly?! this is not a spanish restaurant… coming for someone that goes to spain quite often. service was great. overall – not impressive. if you are looking for a good spanish restaurant this is not the place for you – especially if you have been to spain (as I have many times). half of the wine list is chilean and argentinian. the owner came to talk to us about wine, but I knew more about spanish wine, italian wine, chilean wine and oregon wine than him!!!! they don’t have paella or flan on the menu so how can it be considered spanish??!! the only good tapas on the menu is the tacos. the “bottomless glass of wine” is not good – none of them…