What began as a small wine- and tapas-bar in 1996, albeit one that paid homage to restaurateur Sasa Mahr-Batuz’s years in Spain and Portugal, has grown into a tasty little American East Coast culinary empire with outposts in Georgia, Massachusetts, Washington D.C. area, and Connecticut.
The newest addition to the Barteca Restaurant Group just landed in Atlanta in a former ironworks foundry. Taking his design cues from a Bohemian neighbourhood that includes an artists’ community and farmer’s market, Mahr-Batuz has dreamed up an interior in which mid-century modern meets industrial.
Framed by large steel l-beams, a huge cantilevered flat roof, steel sash windows rescued from a factory in Queens, New York, the room is furnished with early 20th-century northern European furniture, a customized steel wine wall, wall panels made from old Worcestershire sauce barrels, and artwork and photography by Mahr-Batuz and his father.
In the kitchen, executive chef Benjamin Meyer cooks up a storm, ever with an eye to pairing options with the restaurant’s perky wine and spirits list. House specials include a chicken pimientos, and anything cooked a la plancha.
Mahr-Batuz and co-founder Andy Pforzheimer are so bullish about the Barcelona formula they're already all prepped to open two outlets in Nashville in the coming year.
INFORMATION
ADDRESS
1085 Howell Mill Road NW
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