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)
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