Meet the Iberian Pig, a wonderland of Spanish tapas from Atlanta | Eater Nashville
"I'm excited to see the new Nashville outpost of the Atlanta-born Iberian Pig open in the Gulch tomorrow, September 12, occupying the former Colt’s Chocolate factory and kicking off dinner service at 4 p.m. It’s a splashy, multi-level tavern devoted to Spanish tapas and abundant jamón ibérico, with about 40 to 50 percent of the menu carrying over from the Buckhead and Decatur locations while the rest features Nashville-specific signatures. Highlights include a charcuterie tasting of six different Iberican meats (like jamón and salchichón ibérico) with an optional cheese tasting from manchego to the more obscure KM 39 (a Galician cow’s milk cheese aged 16 months), bacon-wrapped dates, pork cheek tacos, and a suckling pig that feeds over six people (72-hour notice required). I like that they’ve leaned into local suppliers—Charpier’s Bakery, Radical Shoots, S. E. Daugherty and Sons Farm, and Retrograde Coffee—and I’m especially intrigued by the Idiazabal risotto with braised pork cheek and the salmón a la parrilla. Designed by Atlanta’s Smith Hanes Studio, the 4,500-square-foot space features a large rooftop patio with a private bar, gold and maroon accents, warm wood floors, rounded velvet booths, and a moody bar tucked toward the back that can feel like a hideout; glass and fabric segmentation helps create intimacy and buffer sound. Guests can also expect a “jamon happy hour” Monday through Friday with reduced prices on charcuterie, snacks, and sangria, and a soon-to-launch brunch." - Jackie Gutierrez-Jones
