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Con un buen amigo, el horario es corto


Join us for Jamón Happy Hour

MONDAY - FRIDAY | 5 - 7PM

Choose 3 Ibérico - $22

Choose 3 Cheese - $10

Sangria & Punch - $5

SCROLL DOWN

Con un buen amigo, el horario es corto


Join us for Jamón Happy Hour

MONDAY - FRIDAY | 5 - 7PM

Choose 3 Ibérico - $22

Choose 3 Cheese - $10

Sangria & Punch - $5

 

Reservations

Please join us by making a reservation by telephone or online. If you cannot find availability online, please make sure to call us directly at the restaurant and we would be happy to review our availability.

 
 
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Contact Us


Contact Us


 

Contact Us

Hours

Monday - Thursday

5 p.m. - 10 p.m.

Friday - Saturday

5 p.m. - 11 p.m.

Sunday

5 p.m. - 10 p.m.

Location

121 Sycamore St

Decatur, Georgia 30030

404.371.8800

We are located on the Decatur Square.  Parking is available around the Square, and each parking lot or parking deck varies in price.  Please reference this map to locate the surrounding parking options.

 
 
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Gallery


Gallery


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Menu


Menu


Join us for Jamón Happy Hour

Monday - Friday | 5 - 7pM

Choose 3 Ibérico - $22

Choose 3 Cheese -$10

Sangria & Punch - $5

 

Charcutería

all portions 1oz

FERMIN JAMÓN SERRANO 9

WHITE OAK PASTURES IBÉRICO SALCHICHÓN 13

CHORIZO IBÉRICO DE BELLOTA 13

JAMÓN IBÉRICO 14

PALETA IBÉRICO DE BELLOTA 14

LOMO IBÉRICO 14

 

IBÉRICO TASTING                                              choose three Ibérico meats 36                                   GRAND IBÉRICO TASTING                              choose five Ibérico meats 49


quesos

all portions 1oz

MANCHEGO D.O.P.
firm, pasteurized sheep’s milk,
aged 3 months, La Mancha, Spain 

OUT OF THE ASHES
semi-soft, pasteurized cow's milk, Woodsman and Wife, Atlanta, Georgia

MAHÓN D.O.
semi-firm, pasteurized cow’s milk,
aged 3 months, Menorca, Spain

TETILLA                                                           semi-firm, pasteurized cow’s milk, Galicia, Spain

ALBA TIERNO HONEY & ROSEMARY
award winning, firm, raw sheep's milk, La Mancha, Spain

QUESO LEONORA
soft ripened, pasteurized goat's milk, Léon, Spain

MONTE ENEBRO
semi-soft, pasteurized goat’s milk, single
producer Rafael Baez of Castilla y Léon, Spain

 

EACH CHEESE 6                                                served with seasonal accompaniments

CHOOSE THREE  17                                            served with seasonal accompaniments

 

tapas

MARINATED SPANISH OLIVES 5

B.W.D. applewood bacon wrapped Medjool dates, Manchego cheese, walnut, romesco sauce 7.5

BABY BEETS & STRAWBERRIES hazelnuts, goat's milk cheese, chives, white balsamic 11

BROCCOLINI FRITO cast iron seared, herb fromage blanc, pimentón oil 8

COLIFLOR roasted cauliflower, Mahón créma, gremolata 8

PATATAS BRAVAS twice fried potatoes, smoky pimentón bravas aioli 7

DELICATA SQUASH spiced Greek yogurt, pomegranate, papitas 8

PINXTO DE HONGOS oyster mushroom, onion, Benton's bacon, Mahón, sourdough 7

COCA CON SETA roasted mushroom flatbread, black truffle, pickled onion, Tetilla cheese, guindilla chili aioli 13

PULPO A LA PLANCHA cast iron seared octopus, sobrassada sausage, chickpea, olive 14

MEJILLONES Bangs Island Mussels, sofrito, charred fennel, Cava, chorizo 13

SWORDFISH* eggplant, onion, piquillo pepper, charred carrot harissa 17

VIERAS* seared Maine Diver Scallops, corn puree, succotash, toasted peanuts 19

GAMBAS yuzu, sofrito, black garlic aioli, veal demiglace, toast 13

PATO Hudson Valley duck breast, bomba dirty rice, Bar Mercado chorizo, sweet potato 14

PORK CHEEK TACOS braised pork, grilled corn salsa, avocado créma, cilantro, lime 9.5

EMPANADAS DE CARNE braised beef short rib, San Simon cheese, salsa verde, labneh 10

ALBONDIGAS pork meatballs, cascabel chili créma, Manchego 10

BUTIFARRA Spotted Trotter sausage, onion soubise, crispy Brussels leaves 11

BRAISED VEAL SHANK RAVIOLI Rioja cream, black truffle crème fraîche, roasted mushrooms 12

SERRANO HAM & MAHÓN CROQUETAS membrillo ketchup 9

WHITE OAK PASTURES LOMO IBÉRICO* seared pork tenderloin, aioli, grapefruit mojo, Manchego, potato hay 13

IBÉRICO MAC ‘N’ CHEESE garganelli, Mahón garlic cream, charcuteria 9

WAGYU & BERKSHIRE BURGER* Wagyu, Berkshire pork belly, Tetilla cheese, roasted garlic aioli, escabèche, toasted brioche 13

HUEVO CON TRUFA* slow-braised pork cheeks, poached egg,                black truffle paté, rustic bread (add foie gras 12) 13

HANGER STEAK* romesco, sunchoke, shiitake, Rioja demiglace, purple potato chip 15

 

*Menu items subject to change


BEBIDAS 

THE IBERIAN OLD FASHIONED 10
Bacon infused rye, organic maple syrup,
Angostura bitters, expression of orange & lemon

ONE DAY I WISH TO HAVE THIS KIND OF TIME 12  Grey Goose, pear & thyme shrub, orange, tonic 

DIG FOR FIRE 14                                            Avion Añejo, Amaro CioCiaro, fig sage demerara, curacao

BAD BLOOD 12                               Gin, blood orange, Aperol, spiced clove and vanilla tincture

SCULPTORS AND VANDALS 14
Makers Mark 46, Averna, Dubonnet Rouge, chocolate bitters

TIE TWINE TO THREE TREE TWIGS 12
Chivas, toasted pecan orgeat, apple

MISSION ROAD 14
Ron Zacapa 23, Campari, East India Solera Sherry, orange bitters

HOUSE SANGRIA 7
liter 26

SACRED BOND BRANDY SANGRIA 12                       liter 46

MOCKTAILS

DREAMSTERS 8
Cacao infused almond milk, cinnamon matcha syrup, tapioca pearls

JAQUELYN KILLED THE MOCKTAIL 8              Ginger beer, fig & sage demerara, orange

CERVEZA

ESTRELLA DAMM - Lager 7

CREATURE COMFORTS - Tropicalia, IPA 8

REFORMATION - Jude, Tripel 8

WRECKING BAR - Breaking Bob, Kolsch 8

SWEETWATER - Mosiac, IPA 8

ARCHES - Mexican Empire, Vienna Lager 8

ATLANTA HARD CIDER CO. - Crisp Apple 8

SCOFFLAW - Sneaky Wheat, Imperial Wheat 8

NEW REALM - Porter Horse, Baltic Porter 8

THREE ROTATING TAPS

 

WINE BY THE GLASS

 

SPARKLING
Gran Campo Viejo Brut, Cava Xarel-lo, Macabeo, Parellada Penedès, Spain NV 8

Barcino Brut, Cava Xarel-lo, Macabeo, Parellada Penedès, Spain NV 10

Naveran, Rosé Pinot Noir, Parellada Penedès, Spain 11

 

WHITE
Casa Do Valle Arinto, Alvarinho, Avesso, Azal Vinho Verde, Portugal 9

Peza do Rei Godello Ribeira Sacra, Spain 13

Lagar de Cervera Albariño, Rias Baixas, Spain 13

Albert Seltz Riesling, Alsace, France 12

Bodegas Vivanco Blanca Viura, Tempranillo Blanca, Maturana Blanca, Rioja, Spain 10

Oro de Castilla Verdejo, Rueda, Spain 12

Gessamí Sauvignon Blanc, Muscat, Gewürztraminer, Penedès, Spain 14

CORAVIN WHITE
Lioco Estero Chardonnay, Russian River Valley, California 2015 20

Leirana Albariño, Rias Baixas, Spain 2015 22

 

ROSÉ
De Casta Garnacha, Cariñena, Syrah Catalunya, Spain 10

Txomin Etxaniz Hondarrabi Beltza, Hondarrabi Zuri Getaria, Spain 12

 

RED
Sharecropper's Pinot Noir,  Willamette Valley, Oregon 13

La Rioja Alta, "Viña Alberdi" Reserva Tempranillo, Rioja, Spain 14

Finca Resalso Tempranillo, Ribera del Duero, Spain 14

Pago de Valdoneje Mencía, Bierzo, Spain  9

Alcaria Monastrell, Syrah, Garnacha, Yecla, Spain 11

Maal "Biutiful" Malbec, Mendoza, Argentina 14

Borsao Garnacha, Borja, Spain 9

Maquis Cabernet Sauvignon, Colchagua Valley, Chile 14

Dehesa la Granja Tempranillo, Castilla y León, Spain 14

CORAVIN RED

Vall Llach "Embruix" Cariñena, Cabernet, Merlot Priorat, Spain 2015 20

Bodegas Numanthia "Numanthia" Tinta de Toro Toro, Spain 2012 30

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About


About


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With roots in traditional Spanish flavors, our culinary team passionately strives to offer a creative menu of Spanish-inspired tapas. Bold flavors are matched by the warm, convivial environment – a hallmark of our seven years as Decatur’s destination for tapas. Home to one of the most expansive selection of imported cheeses and cured meats in the country, our menu is ever-evolving, merging traditional Spanish flavors with modern techniques and culinary creativity. Outside of the kitchen, we place a strong emphasis on our beverage program – including a focused wine list comprised of selections from Spain, Chile and Argentina and a cocktail list that consists of faithful classics and our signature combinations. 

    FEDERICO CASTELLUCCI III  PROPRIETOR  Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after as a teenager he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college. Federico studied Hospitality Management at Cornell University and while away he partnered with his dad and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation he assumed the reigns of the family business and since 2007 changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.  As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions - where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.  In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. In his free time he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter play dates with his baby girl Olivia.

FEDERICO CASTELLUCCI III
PROPRIETOR

Federico Castellucci III is the President and CEO of Castellucci Hospitality Group. Federico has been working in the restaurant business his entire life, holding his first job as an eleven year old in a bakery in Rhode Island. Soon after as a teenager he began working in the family business holding various roles in the kitchen including cook and kitchen manager before heading to college. Federico studied Hospitality Management at Cornell University and while away he partnered with his dad and consulted on new restaurant openings for his family back home in Atlanta. Upon graduation he assumed the reigns of the family business and since 2007 changed the direction of the company from a single unit mom and pop operation to a multi-unit multi-concept restaurant group.

As President and CEO, Federico is responsible for high level operations and leadership development and training. In addition, he makes all of the company’s growth decisions - where and how to expand, as well as concept research and origination. Federico is focused on building and implementing systems across the restaurant group that streamline operations and improve communication. While working on the business takes most of his daytime focus, Federico spends time in the restaurants during the evening hours building customer relationships and developing employee talent.

In addition to his roles within the company, Federico serves on the Board of Directors of the Georgia Restaurant Association and is actively involved as a mentor, advisor and investor in early stage hospitality technology companies. In his free time he enjoys regular yoga practice, discovering new independent musicians and having daddy-daughter play dates with his baby girl Olivia.

FEDERICO CASTELLUCCI
OWNER

    AARON JEFFERSON  ASSISTANT GENERAL MANAGER  An Atlanta native, Aaron Jefferson developed a passion for food while growing up in the explosive culinary scene. Jefferson’s strong grasp on local flavors allows him to understand the Atlanta Hospitality scene and create a dynamic dining experience for patrons as the front house manager of The Iberian Pig. Aaron attended Georgia State University where he built on his knowledge of classical music, while expanding on his musical range by working with artists in the jazz and R&B industry. From a young age, Jefferson had a passion for creating a one of a kind experience for guest through strong hospitality. Beginning his career as server at Season’s 52, Aaron was quickly promoted to training teams in new restaurant locations nationwide. Through this experience, he honed his management skills and solidified his dedication in crafting the perfect dining experience for his guests. After working at Season’s 52, Aaron accepted a position at Del Frisco’s Grille, before joining the Castelluci Hospitality Group in 2015. Bringing years of service experience and a vast knowledge of patron needs, Jefferson is a strong addition to The Iberian Pig team.

AARON JEFFERSON
ASSISTANT GENERAL MANAGER

An Atlanta native, Aaron Jefferson developed a passion for food while growing up in the explosive culinary scene. Jefferson’s strong grasp on local flavors allows him to understand the Atlanta Hospitality scene and create a dynamic dining experience for patrons as the front house manager of The Iberian Pig. Aaron attended Georgia State University where he built on his knowledge of classical music, while expanding on his musical range by working with artists in the jazz and R&B industry. From a young age, Jefferson had a passion for creating a one of a kind experience for guest through strong hospitality. Beginning his career as server at Season’s 52, Aaron was quickly promoted to training teams in new restaurant locations nationwide. Through this experience, he honed his management skills and solidified his dedication in crafting the perfect dining experience for his guests. After working at Season’s 52, Aaron accepted a position at Del Frisco’s Grille, before joining the Castelluci Hospitality Group in 2015. Bringing years of service experience and a vast knowledge of patron needs, Jefferson is a strong addition to The Iberian Pig team.

AARON JEFFERSON
Asst. General Manager

    LEIGH ANN MILLER  GENERAL MANAGER  Originally from Palm Beach County, Florida, Leigh Ann has been in the hospitality industry for 22 years. In that time, she has been in some of the top environments of restaurants, hotels, and private clubs around the country. She has studied under some of the well-known pioneers of the wine industry, and Master Sommeliers in California and Palm Beach. Her studies have taken her throughout Europe and back to the U.S. for continuing education ending at Cornell University. Although she cannot cook to save her life, her passion is in people. Leading people to realize their potential and provide them with a stage on which to be seen is the most rewarding part of her career. She has been the General Manager of The Iberian Pig for 7 years now, and in that time, has devoted herself to her crew who come back year after year referring to The Pig as "home" even after being gone for a length of time. Leigh Ann's love of music was what she thought she would be focused on until she decided that the hospitality industry was too difficult to leave. She has performed with major acts on stage and in the studio. She hopes to revisit this soon. Her love of animals drives her to one of her other passions to work with endangered species, particularly those of South Africa. The bulk of this might be years down the road, but she is planting those seeds now. Leigh Ann looks forward to many years ahead with The Castellucci Hospitality Group. Watching this team grow and stay true to their core values all along is a pleasure for her. People decisions are the most important decisions that we make day to day, and she has been a huge part of that for all of CHG. Her guests and crew become her family. She looks forward to making more of you the same very soon.

LEIGH ANN MILLER
GENERAL MANAGER

Originally from Palm Beach County, Florida, Leigh Ann has been in the hospitality industry for 22 years. In that time, she has been in some of the top environments of restaurants, hotels, and private clubs around the country. She has studied under some of the well-known pioneers of the wine industry, and Master Sommeliers in California and Palm Beach. Her studies have taken her throughout Europe and back to the U.S. for continuing education ending at Cornell University. Although she cannot cook to save her life, her passion is in people. Leading people to realize their potential and provide them with a stage on which to be seen is the most rewarding part of her career. She has been the General Manager of The Iberian Pig for 7 years now, and in that time, has devoted herself to her crew who come back year after year referring to The Pig as "home" even after being gone for a length of time. Leigh Ann's love of music was what she thought she would be focused on until she decided that the hospitality industry was too difficult to leave. She has performed with major acts on stage and in the studio. She hopes to revisit this soon. Her love of animals drives her to one of her other passions to work with endangered species, particularly those of South Africa. The bulk of this might be years down the road, but she is planting those seeds now. Leigh Ann looks forward to many years ahead with The Castellucci Hospitality Group. Watching this team grow and stay true to their core values all along is a pleasure for her. People decisions are the most important decisions that we make day to day, and she has been a huge part of that for all of CHG. Her guests and crew become her family. She looks forward to making more of you the same very soon.

LEIGH ANN MILLER
GENERAL MANAGER

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CAIN SANCHEZ
DINING ROOM MANAGER

  JAY SWIFT  EXECUTIVE CHEF  Jay Swift brings a seasoned resume and over 30 years of culinary experience to his role as executive chef of The Iberian Pig. A Baltimore native, Swift started out in the restaurant business at the age 14 and financed his high school and college education through restaurant work. After two and a half years of college, Jay decided to follow his passion and he enrolled in the American Culinary Federation Apprenticeship Program.  Following graduation, Swift spent time in kitchens across the mid-Atlantic and Northeast regions including Washington D.C., Maryland, Boston and New York City, working under notable chefs such as Rudy Speckamp Bob Kinkead and Lydia Shire. Years later, Swift headed South and took the reins as executive chef at Atlanta’s acclaimed South City Kitchen, where he earned rave reviews for his successful overhaul of the restaurant’s contemporary Southern menu during his tenure.  In 2008, Swift embarked on his own venture and opened 4th & Swift in Atlanta’s historic Old Fourth Ward neighborhood. One of the first major dining destinations in the area at the time, 4th & Swift flourished into one of the city’s most well-respected restaurants receiving notable recognition from Atlanta Magazine, Eater, Delta Sky Magazine, Forbes, Wine Spectator, The Local Palate and more. Following this venture, Swift opened Noble Fin, a seafood and steak restaurant, located in Peachtree Corners.  Jay is a proud member of the Georgia Restaurant Association, Georgia Organics and Southern Foodways Alliance.

JOHN CASTELLUCCI
EXECUTIVE Chef

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ROSS MEADOW
DINING ROOM MANAGER

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Private Dining


Private Dining


 

Traditionally, tapas are served as a means to encourage and spark conversation between friends, family, coworkers, and even strangers! Between our menu of delicious, shareable Spanish-inspired tapas and private dining offerings, The Iberian Pig is the perfect venue for parties and events of all sizes. Our restaurant will gladly host any celebration, including team building, rehearsal dinners, wedding receptions, family reunions, anniversary parties, board meetings, business dinners and luncheons. Guests can choose from prix fixe menu options or cooking classes led by executive chef Jay Swift. Planning materials are available for download as a PDF file. We welcome your questions and would be pleased to discuss your event or special occasion in more detail.

 

 

Contact

Monique Rampley

PRIVATE EVENTS COORDINATOR

mrampley@iberianpigatl.com

404.371.8800

 
 
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