Saturdays 7:00 pm | Sundays 10:30 am

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Cooks & Soldiers

From the owners who brought you The Iberian Pig, Sugo, and Double Zero: a new chic Spanish Basque spot has arisen. Cooks & Soldiers has quickly attracted an audience of upscale tapas eaters from around the city. The bar is a beautiful focal point as well as the eye-catching and creative dishes that come out of the kitchen.  

 

Highlights

Atun and Fruta

Translates to tuna and fruit. Seared white albacore tuna, tomatoes, melon & cantaloupe served on top of a buttermilk creme. 

Vieras

Pan-seared scallops served with sweet potato, brussels, maitake mushroom & parsnip.

Veal Cheek

A heavier dish from the Basque region. Rioja braised veal cheek cooked for 2 1/2 – 3 hours & plated with potato purée, pea purée & strips of pickled carrots.