An homage to the pintxo bars and asadors of the Basque countryside, this lively Westside eatery from celebrated chef Landon Thompson offers a sophisticated, edgy take on pintxos (Basque for “tapas”) and raciones (larger, shareable dishes) in an industrial-elegant setting.
“Toasted bread topped with crushed tomatoes, Ibérico ham, and garlic or brûléed figs with mint and goat cheese satisfy, but don’t miss the “tartare” of cured tomatoes crowned with a carrot “yolk” that looks (and tastes) like beef…Protein is where the kitchen excels. Huge prawns are slathered in a blood orange and rosemary mojo heavily peppered with sweet Espelette, blackened over the wood fire, and served with head and shell... Berkshire pork tenderloin is beautifully carved into thick slices that are charred on the outside and rosy inside. The menu’s showstopper is the chuleton: a 2.2-pound, bone-in ribeye that’s deeply charred and gloriously rich.” – Atlanta Magazine
“The menu comprises, in addition to the traditional pintxos, a dozen small plates as well as a handful of shareable large plates off the wood-fired asador grill. It’s a fun ride, with many surprises and a couple of thrills. A chistorra sausage wrapped in croissant dough is like a pig in a blanket voiced by Antonio Banderas. Clams steamed open with bacon and cider taste all the sweeter against ribbons of fresh, crisp Granny Smith apple… Nothing could improve a whole daurade fish off the asador, its milky flesh and crackling skin enhanced by a sprinkling of crunchy garlic chips. But, for every comfort dish, there’s a zinger. Consider a round of tomato tartare topped with a spherified orb of carrot puree that so perfectly mimics beef tartare in appearance, texture and umami richness that you do a double take. Some of the edgier new Spanish items come from [Executive Sous Chef] John Castellucci, who worked at one of San Sebastián’s iconic modern restaurants, Arzak. He smartly saves a lot of the molecular razzle dazzle for desserts, when the billowing liquid nitrogen and frozen berries appeal.” – Atlanta Journal-Constitution
Located at the base of the Elan building, the space is energetic and elegant, warm and industrial. An oxblood wooden panel separates the long (typically packed) bar from the dining room. The dining area, in an industrial palette of varying shades of gray, is loft-like, with a wall of windows, a view into the kitchen, and teardrop-shaped globes dangling from the high ceilings. At the bar, painted tile flooring and dangling legs of ham hint at the Spanish theme.
The name refers to the Tamborrada, an annual festival in San Sebastián where drummers dress as cooks and soldiers and parade through the streets.
691 14th Street NW
Atlanta, GA 30318