Topa- that’s Basque for “Cheers”- To Cooks & Soldiers

I first heard about the Basque restaurant Cooks & Soldiers when my friend Canaan checked in to it on Facebook. The name caught my eye because, as a writer, it sounded interesting. Once I got to Atlanta for my new job I knew I would have to check it out.

It didn’t hurt to find out that Cooks & Soldiers is a part of the same restaurant group at The Iberian Pig, which I had been to once with friends Kate and Carrie and LOVED it.

 

Fortune would smile on this gastronomical explorer, as I like to think of myself, and I got to go a few weeks ago. I should note, I’m never afraid to check out a restaurant alone as I am usually armed with my camera and some means of taking notes. It’s generally obvious that I am there to do a job.

 

 

 

When I arrived, there wasn’t much room as the bar but I did grab a cocktail table at the end of the bar area. You can choose to sit either at the bar, if you aren’t in the main dining room, or along a row of cocktail tables. I will point out, that I ended up moving from the cocktail tables to the bar about halfway through my dinner because I realized at the far end of the bar there are electrical outlets built in. #Bonus And that way my phone battery didn’t die. #Winning

 

I would start with a cocktail recommended by the bartender. Always, always go with what the bartender recommends. It’s good to get out of your comfort zone. I would have never tried this one otherwise- the Blind Tiger: gin, lime juice, maple syrup, and cava. And very, very good. The gin was nicely balanced with the lime juice and just a touch of maple syrup, which didn’t come through until a few sips in.

 

I would then start with the Cana Y Frutas: apple, bruleed queso de cabra, mango, blackberry. A very light way to start the meal, and could have easily been used as a dessert instead- which they did tell me this.

 

 

Next was the Tomato Tartare. It’s literally a tomato tartare with a carrot “yolk”. If I remember correctly, it takes them about a day to prepare these. It’s a signature item. I would say be prepared for the texture to be awfully close to an actual beef tartare, which can be startling in a tomato dish- but also quite good.

 

 

Last course I got the Croquetas de Gambas: Royal red shrimp fritters, roasted corn, English peas, piquitto, Espelette malt vinegar, garlic allioli. They were a little heavier than I expected, but of course what else can you expect from a fried dish? I should have probably waited for have the first item as my dessert as I was quite full at this point. And this is just from a few tapas, coursed out slowly.

 

 

It was also at this point that I ordered a glass of wine. I, again, let the bar tender decide for me. He picked the house red: La Gartuja, from Priorat, Spain. It’s a Spanish wine that I was told had been ignored for some years until it was recently discovered. It had just enough body to pair nicely with the fritters.

 

 

For dessert, there was the “Fruity Pebbles”: cereal milk croquetas, toasted marshmellow, and citrus berry reduction. I honestly had my doubts about this one. I really did. But it was yummy, and because it contains a digestif I actually- I swear to God- felt a lot less full.

All in all, I will be back. I have been back. And I urge you to go and check them out.

Note: I couldn’t have had as much fun without using Uber, they don’t know I’m saying it so it’s not a sponsorship but REALLY I do love Uber. It made getting there and leaving so simple and inexpensive. I’m seriously considering writing a post just taking Uber everywhere in Atlanta. You can even link to it from OpenTable and Starbucks!