pig smorgas, benton’s country ham, melted gruyere, cherry jam, pineapple on toast

Leon’s Full Service

131 East Ponce De Leon Ave.

Decatur, GA 30030

404.687.0500

www.leonsfullservice.com (link)

I had heard about Leon’s a while ago just by being somewhat conscious.  It was hard not to.  Created by the owners of the much loved Brickstore, just around the corner,  Leon’s reputation preceded itself before we were formally introduced.  It was on my list of ‘someday’, maybe I’ll get there to eat.  It’s quite a haul from Marietta and even further from Raleigh.  But at the recommendation of an ex-photographer, now financial guru friend, our time to meet one another was set as if we were on a blind date, not knowing much about each other, seeing some pics and asking around and each of us deciding, “why not, what’s a little peck on the cheek?”

At early contact, thru email, I was asked if I minded being there during the same time as another photographer, doing a shoot for a local business magazine.  My blind date was starting off two-timing and playing the field.  You dirty….  ”Ooohhhhhh man, two vipers in the same pit.”  I joked, reassuring that I was used to working with anywhere from 7 to 15 photographers elbow to ribcage and that there would be no problems from me…I think I’m pretty easy to work alongside (comments welcome to the contrary, go on, speak your mind…).

I arrived and set up finding a nice little spot to begin.  It wasn’t long before the other photographer arrived, we quickly got to talking and as is common with the photo community in Atlanta, found that we knew some of the same people.  Judging by our similar outlook, I could tell there would definitely be no problems and it was a great opportunity to meet another mentor and maybe pick up some tips from a seasoned pro.  Here is one:  At the end of the shoot he loaded up the ‘shot’ edibles in take out containers and hit the road (oh yeah, I could learn a lot from this guy!)  John Haigwood based in Roswell has been working as a photographer in Atlanta since 1988.  Check out some of his work here.

Having read some of the other blog posts and reviews on Leon’s and fearing even more repetition, I will spare the usually verbal chronicles and let the images speak to the deliciousness of their food.  I would like to first link you to some of the reviews: here.   And also, more importantly, mention that this post is going up in time to spread the word about Leon’s One Year Anniversary event: (from their site).

One Year Anniversary party!!! Tuesday Feb 9th… we’re roasting a whole pig! Live music from tongo hiti-featuring Mike Geier and members of Kingsized, tiki cocktail features

So stop on in grab some hog and let them know how good their food looked on Spoonfed (Atlanta)!

See more Leon’s events: here

All images and words ©Mark Petko Photography

grass-fed beef burger, tillamook cheddar, house made catsup, mustard, bread & butter pickles

pork, grilled all natural chop, roasted fingerlings, greens, orange chimichurri

baby arugula, candied lemon peanuts, black cherry vinaigrette, grana padano

fish, crispy skin mountain trout, endive & radicchio, cashews, apricot vinaigrette

bird, grilled duck breast, golden beets, dried cranberries, orange duck jus

All images and words ©Mark Petko Photography

pigs fly?

Pork Cheek Tacos, fire roasted corn salsa, avocado creme, arugula, lime.

The Iberian Pig

121 Sycamore St.

Decatur, GA 30030

p. 404.371.8800

www.iberianpigatl.com (link)

One can learn quite a bit about fires while waiting for a chef that has run into car troubles.  I started setting up for my scheduled shoot and found myself suddenly, left alone…locked in a restaurant I’ve never been in, by people I had just met.  There came a knock at the door and my first instinct was to ignore it, until I realized that the wall of glass between me and the inquiring party would not be sufficient cover to possum-up…(damn it).  He looked official.  I cracked the door open and was introduced to one of the Decatur Fire Department’s inspectors.  It was time for the Iberian’s yearly inspection, even though they opened just a month or so ago.

I told the officer my dilemma, “I don’t work here, the owner just left and said he would be back in about 10 to 15 minutes, could you come back?”

He smiled and explained how he needed to look around.  He didn’t seem ‘in the mood’ to come back later and told me if he wasn’t able to do an inspection then a liquor license could be in the balance.  Liquor isn’t really that important to a brand new restaurant…right?  I weighed the odds.  This isn’t my house.  I don’t have the authority to open the doors all willy-nilly and let just anybody parade around, from what I gather there is some expensive hog somewhere in the back.  What if he is one of a herd of thug-foodies, faking his way to an open door and then decides to barge in, tie me up with kitchen string and make off with thousands of dollars of expensive hoofs’n such?  Judging by his attire I decided he was legit but then persisted in my paranoia.  What if the owner left knowing that the inspector was coming?  Is everything here up to code?  Am I gonna let this guy in and watch as he writes an endless list of all the things that could be wrong, only to have the owner return, given citation and then engage me in degrading commentary, kicking my camera off it’s tripod, and smashing my lights…crap…I love that camera. I gathered myself and came to the decision that I would take whatever consequences arise, sacrificing my camera versus their liquor license, and opened the door and let the inspector in.

During the time while we waited (correction, I waited…he inspected), I inquired about the finer points of working as a fireman, doing inspections, firehouses, shifts and spotted dogs.  I came to understand that the Iberian was not in any violations and felt good about my decision to save the day, and a liquor license, yet still moved my camera from my tripod to around my neck…just in case.  The owner soon returned and greeted the inspector as kindly as he had greeted me, ready to oblige any requests, my mind eased.  All is well, drink on Decatur…and pig out!

The Iberian Pig is the latest venture from the Castellucci Hospitality Group, owners and operators of Sugo restaurants.  Self described as ” a concept to diners looking for something out of the ordinary.  Combining the tastes of Spain with a fresh, eclectic, American social atmosphere…” The Iberian Pig is headed by Chef Chad Crete a graduate of the Hospitality School at Cornell University.  From their website: Our menu is the combined vision of Federico Castellucci, III and Chad Crete.  The focus in on traditional cured meats, cheeses, tapas dishes, salads, cocas (flatbreads), and main plates.  Cured meats are served with a toasted baguette and espresso aioli and each cheese is served with its own accompaniment.  The Iberico ham along with the other meats and cheeses are sliced in view of the customers and pedestrians enjoying Decatur Square.  All dishes are created in house with a strong focus on local and organic ingredients.

Recent article on The Iberian Pig from Jezebel Magazine by Misty Milioto

Also:  Creative Loafing’s Besha Rodell’s review.

Heirloom tomato gazpacho, heirloom tomatoes, buffalo mozzarella, watermelon foam, white balsamic reduction, seasonal fruit, chilean extra virgin olive oil

Cabrito Carbonara: Slow roasted goat, chitarra pasta in carbonara sauce with Benton's bacon, fresh cream, and poached egg

The Iberian Burger: American Wagyu beef, bacon onion relish, mahon cheese, toasted bun

daily bread

Go!…tell’em you heard everything but the squeal at “spoonfed”…

All images and words ©2009 Mark Petko Photography

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