Opening for dinner on October 14 and lunch on October 20, Gypsy Kitchen in Buckhead Atlanta will provide a culinary tribute to the diverse regions and cuisine of Spain. The Gypsy Kitchen menu features a variety of snacks (picas), small plates (platos pequeños), entrée sharing plates (raciones) and larger sharing plates (platos a la planxa) for communal-style meals. The eclectic menu at Gypsy Kitchen focuses on Old World traditions, and executive chef Randy Lewis gives them a modern heft.
In Spain, the meal is a communal delight to the senses, and Gypsy Kitchen provides a large selection of Spanish shareable dishes.
To start out, diners can choose from a selection of snacks such as house-cured Spanish olives, za’atar-roasted Marcona almonds, house-cured boquerones, and toasts with a choice of tomato fresco, quince paste with Manchego cheese, roasted sweet onions with Cabrales blue cheese and honey, or Marcona almond “Nutella” and shaved chorizo. Customary Spanish cured meats and cheeses are available including house-cured chorizo, lardo, jamón Serrano and jamón Iberico, and a variety of artisanal cheeses, including Mahón-Menorca, Manchego, caña de Cabra and Valdeón.
Gypsy Kitchen’s soups and salads capture the essence of Spain, as well. Their ‘Mixed Greens’ is a blend of Mahón cheese, jamón Serrano, marinated olives and sherry vinaigrette. The hearty Spanish bean soup is filled with chorizo, chickpeas and white beans.
Appetizers appeal to Moorish senses with influences from the southwest coast of Andalusia to the Basque and Galician regions of the north to Catalonia in the east. Highlights include a cigar of Medjool dates rolled with Cabrales blue cheese and jamón Serrano; confit octopus with potato, paprika, garlic chips and parsley; and kataifi-wrapped chorizo paired with stuffed shrimp and saffron aioli.
For convivial dining, Gypsy Kitchen serves a plethora of sharing plates such as spice-roasted root vegetables with couscous Casablanca; Serrano-wrapped N.C. trout with a salsa of fava beans and Spanish olives; confit chicken thigh with tikka masala saffron sauce, a cauliflower couscous and a cauliflower-almond puree; a lamb kefta tagine with sunny-side up egg, tomato and Moroccan spices; and butifarra (Catalan pork sausage) with white beans and a port wine reduction.
Larger plates for table-sharing include Majorcan-style whole branzino; bone-in beef rib-eye with roasted red peppers, feta, capers and preserved lemons; barrel-cut beef tenderloin with Catalan wilted kale; and a pork shoulder with sauteed Brussels sprouts with lomo-sherry cream.
