Omnivore - Mouthful: Charcuterie
The focus on extensive charcuterie offerings at many restaurants and specialty food stores — using both in-house and imported products — is one trend we predict is here to stay.
Atlanta has witnessed numerous dining trends over the past year. But the focus on extensive charcuterie offerings at many restaurants and specialty food stores — using both in-house and imported products — is one trend we predict is here to stay.
ENOTECA CARBONARI: This little enoteca from the owners of Baraonda allows diners to build their ideal plate of Italian cured meats from a comprehensive Selezione di Salumi. Notable selections are the hard-to-find culatello, mortadella and finocchiona. 710 Peachtree St. 404-810-9110. www.enotecacarbonari.com.
HOLEMAN & FINCH PUBLIC HOUSE: The restaurant serves an ever-changing assortment of five to seven of chef Linton Hopkins’ house-cured creations — such as lonzino, coppa and pork rillettes — garnished with pickles, mustard and bread from H&F Bread Co. 2277 Peachtree Road. 404-948-1175. www.holeman-finch.com.
KROG BAR: Chef Kevin Rathbun’s Spanish-inspired tapas bar holds many treats for those looking for a Euro-style nosh. The Carne is offered à la carte so you can create a feast from a small but quality list of classic Spanish cured meats such as chorizo, Serrano ham and lomo. 112 Krog St., Suite 27. 404-524-1618. www.krogbar.com.
STAR PROVISIONS: Newly hired chef Todd Immel has already put his signature on the store’s charcuterie program with such items as a potted chicken liver mousse capped with duck fat, tangy merguez sausages with homemade harissa, ciccioli (a chunky pork terrine) and spicy sopressata salami. 1198 Howell Mill Road. 404-365-0410. www.starprovisions.com
(photo by Jennifer Zyman)