Castellucci Hospitality Group’s latest concept, Cooks & Soldiers, will open on Atlanta’s Westside this fall. Drawing inspiration from the Basque regions of Spain and France, the restaurant will offer guests a modern approach to the rustic cooking style of southwestern Europe.

“We’re thrilled to introduce the city to the undiscovered and vibrant flavors of Basque country,” said Federico Castellucci III, president of CHG. “As a flourishing and trendsetting neighborhood, West Midtown is the ideal spot for Cooks & Soldiers, where the cuisine will amplify the diverse mix of existing restaurant concepts.”

Located at the base of the new Elan Westside luxury apartment development, Cooks & Soldiers will focus on the signature cooking methods of the Basque coast, a culture robust with gastronomic societies and some of the world’s best restaurants. The menu will feature traditional “pintxos,” or tapas-like snacks served on toasted bread; “raciones” featuring large sharable plates; “asador” including a variety of wood-grilled fish, meats and vegetables; and “postres,” a selection of unique and modern desserts, a contrast to the rustic, savory fare.

Dish highlights include queso de cabra pintxo with roasted tomatoes, green pepper, shallot jam and candied pistachios;Spanish octopus served with charcoal potatoes, rosemary and piquillo emulsion; “chistorra in a blanket” made with chistorra sausage, croissant and cider glaze; chuleta featuring wood grilled bone-in ribeye served with quince membrillo and green salad; andtuna marmitako “hot pot” featuring seared ahi tuna, Iberico broth, potato and charred onion. Behind the bar, Cooks & Soldiers will offer guests an extensive list of Basque wines and ciders in addition to craft beer and signature cocktails. The dessert menu will include regional specialties like goats milk gelato served with Amaro, frozen berries and cotton candy; and Basque cake with a rum pastry cream filling, white and red wine poached apples, goat cheese and pine nut brittle.

Executive chef Landon Thompson, previously chef de cuisine at The Iberian Pig, will lead the kitchen at Cooks & Soldiers. In 2013, Thompson traveled to San Sebastián, Spain, with Federico while John Castellucci, sous chef of Cooks & Soldiers, worked at three Michelin-starred Arzak, in preparation for the restaurant.

Cooks & Soldiers will be CHG’s fourth concept, joining a dynamic family of restaurants including The Iberian Pig, Double Zero Napoletana and Sugo Kitchen. The restaurant’s name draws inspiration from the annual Tamborrada festival in San Sebastián. Also known as the “feast of Saint Sebastián,” Tamborrada happens each year on January 20. From midnight to midnight, the entire city is awash with the sound of drums while parades of drum corps, dressed as cooks and soldiers, march across the city in honor of the patron saint of Donostia.

As if Midtown needs anymore awesomeness right? 😉 We are definitely looking forward to this!



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