FOOD REPUBLIC

In the almost two years since opening, Cooks & Soldiers has introduced many Atlantans to the wonders of Basque cuisine and the joy of eating an entire meal of pintxos, tiny tapas-like bites served speared on toothpicks. The restaurant is named for the annual January festival of Tamborrada in San Sebastian, where the citizens of the city dress up as either soldiers or chefs and parade through the streets. Cooks & Soldiers shares that festive ambience with its namesake festival. In addition to the snacks, tables can also share large-format meat dishes cooked over the open fire of an asador. Seasoned with no more than salt, pepper, olive oil and smoke, the asadorameals offer up the essence of the meat and seafood to great effect.

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TRAVEL + LEISURE

Sparkling wine—is a perennial favorite, as is Cooks & Soldiers’ La Lorea, a zippy concoction of Casoni 1814, Cocchi Rosa, lemon, honey, and cava.

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EXTRA CRISPY

Though it might sound like a nod to women’s swimwear, the bikini sandwich has nothing to do with sandy beaches. It’s a Barcelona classic—a simple pressed ham and cheese that makes the perfect late night or early morning meal. This version of the bikini sandwich (named after the Bikini concert hall in Barcelona) was originally a tongue-in-cheek response to a challenge from Fred Castellucci, the owner of our Atlanta-based restaurant Cooks & Soldiers, to recreate the dish he had during an early trip to Barcelona, Spain.

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GARDEN & GUN

A Basque-style pintxos bar, Cooks & Soldiers appreciates both the rib-sticking heartiness and the modernist tomfoolery of Spanish cooking today. Eat bites of griddled bread piled with roasted mushrooms, a tomato tartare that could pass for beef, and a chistorra sausage in a pastry blanket with cider glaze. Desserts arrive like David Copperfield, in plumes of liquid nitrogen smoke, and disappear as fast.

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