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Andrew Thomas Lee
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Andrew Thomas Lee
Superb wines, an array of tapas, a gathering of friends: this distinctly Spanish way of relaxed dining is one of most pleasurable.
It is this spirit that Federico ‘Fred’ Castellucci III first tapped into when he concepted The Iberian Pig more than 14 years ago in Atlanta. Together with his siblings, John and Stephanie, the Castellucci family brings the lauded restaurant to Nashville.
Working with Smith Hanes Studio, Castellucci guided the transformation of the Gulch Colts Bolts building into an alluring dining destination. Rich in textures and jewel-toned colors, with plush velvet banquettes and booths, dark woods, geometric tabletops, and tiled floors, the restaurant is both rustic and modern. And strategic use of lighting and mirrors give luminosity throughout.
“I like to have different dining areas and seating options,” Castellucci says. “Each space creates its own energy and intimacy.”
The downstairs bar is a cozy tuckaway perfect for quiet conversation. In place of a patio, the second-floor dining room and bar have an open, almost outdoor feel. It’s boisterous, with many large windows providing compelling views. Be sure to look for the “replica hams” suspended over the bar.
Bebidas (drinks) include lush Sangrias and a small roster of craft cocktails. Foremost is the selection of fine wines by the glass or bottle that pairs beautifully with the food. Look for Raventós i Blanc, a vibrant Cava made in the méthode champenoise; Gaintza Txakolina, the dry, lightly effervescent white from the Basque Country; and Mas Asi tempranillo, a soft, elegant red produced in the Rioja.
What is an Iberian pig? This animal ranges the mountainous region in central Southern Spain and Portugal and its diet is primarily acorns. This gives its meat more fat, resulting in more succulence and richer flavors. Iberico pork — particularly the ham — is considered to be the finest in the world. Begin your meal with an Iberico tasting, choosing from Jamón (ham), Lomo (loin), spicy chorizo, or black pepper cured salami, salchichón. There’s also an intriguing assembly of Spanish cheeses. Don’t miss the Valdèon, a bold, creamy blue made with a combination of cow and goat milk. Charcuterie and cheese boards come with complementary spreads, such as stone-ground mustard and quince paste.
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John Castellucci, Fred Castellucci, Stephanie Castellucci
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Andrew Thomas Lee
John Castellucci is the culinary director for The Iberian Pig (and all other restaurants in the Castellucci Hospitality Group) and his menu of Tapas melds tradition with creative vision. There are dozens of plates to tempt you—and beckon your return. There are also separate vegetarian and gluten-free menus to make navigation simpler for those who require it.
Spark your palate with Gildas: skewers of marinated boquerones, olives, and guindilla peppers. The crispy exteriors of the Croquetas encase a smooth filling of bechamel, Manchego, and ham, with each bite bringing a delightful contrast of textures and tastes. Zanahorias (carrots) are roasted and plated in pools of spiced carrot emulsion and coconut milk.
Large Argentinian red shrimp arrive in a skillet of sherried garlic butter and are served with toast to soak up and savor every last bit of that delicious sauce. Petite potatoes from the Canary Islands come with tender grilled octopus in bright, naturally sweet piquillo pepper purée. Stuffed with Manchego, slivers of Iberico ham, and hints of black truffle, the Bikini might be the most delicious grilled cheese you’ve ever had.
Meat purists will relish the Bistec; slices of rare-cooked wagyu sirloin placed over romesco sauce and topped with chimichurri. We also recommend the Costillas, grilled pork ribs prepared in a two-day process that makes the meat tender, juicy, and deeply flavored. The ribs are finished in a pimentón (smoked paprika) glaze. We also recommend the Ensalada de Naranja. This refreshing orange-fennel-endive salad balances some of the heavier offerings.
Say yes to dessert. There’s a wonderful Basque cheesecake with a deeply caramelized surface that gives way to the uber-creaminess beneath it. Or try the vegan chocolate gelato, a two-ingredient marvel that is impossibly rich and satisfying.
Fred, John, and Stephanie grew up in a family of restaurateurs, a legacy of hospitality started by their grandfather, Arcito Castellucci, in Rhode Island in the late 1940s. In 1996, their parents, Federico II and Nancy, moved to Atlanta and opened Sugo. These days, the Castellucci Hospitality Group oversees five different concepts in the greater Atlanta area.
“Bringing a Castellucci restaurant to another city in another state seemed like the next best challenge in our growth,” says Fred. “We have always loved Nashville. We are excited to be a part of this community and introduce you to our family’s brand of hospitality.”
(607 Overton St., 615-844-4242; iberianpig.com)