Cooks & Soldiers

Cooks & Soldiers The Name: Cooks & Soldiers is inspired by the annual Tamborrada festival of San Sebastian, Spain.

Tamborrada happens every year on the 20th of January (the feast of Saint Sebastian). At midnight, in the Konstituzio Plaza in the "Alde Zaharra/Parte Vieja" (Old Town), the mayor raises the flag of San Sebastián. For 24 hours, day and night, the entire city is awash with the sound of drums. The adults, dressed as cooks and soldiers, march in different companies across various parts of the city with different schedules. The celebration finishes at midnight when the city flag is lowered at various locations, while the main meeting point remains the Konstituzio Plaza.

Lady Mari. Pear and tarragon-infused gin meets quinine liqueur and Génépy le Chamois, rounded out with white vermouth an...
09/24/2026

Lady Mari. Pear and tarragon-infused gin meets quinine liqueur and Génépy le Chamois, rounded out with white vermouth and orange bitters, finished with a guindilla pepper for a bright, briny snap.⁠
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Tartar de Bistec, built for the perfect bite. Beef tenderloin with house pickles, capers, charred onion aioli, and sourd...
09/22/2026

Tartar de Bistec, built for the perfect bite. Beef tenderloin with house pickles, capers, charred onion aioli, and sourdough for a little crunch.⁠
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09/17/2026

An evening dedicated to the art of Cava 🥂⁠
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Join us at Cooks & Soldiers on October 8 for a special Naveran Dinner featuring vintage Cavas from a historic, family-run estate rooted in generations of farming tradition. Throughout the evening, we’ll explore the depth, texture, and versatility that set these wines apart, alongside thoughtfully paired dishes from the Cooks & Soldiers kitchen.⁠
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Whether you’re already a Cava fan or discovering it for the first time, we’d love to have you at the table. Reserve your seat: https://www.opentable.com/r/cooks-and-soldiers-atlanta?corrid=9d9571d8-a1f2-45f7-97d8-9e1e92cd3535&avt=eyJ2IjozLCJtIjowLCJwIjowLCJzIjowLCJuIjowfQ&p=2&sd=2026-09-17T19%3A00%3A00

09/08/2026

Where there’s fire, there’s flavor. A final kiss of flame brings the char, caramelization, and smoky finish that makes every bite better.⁠
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Crispy, briny, and tender. Our Pulpo brings together Spanish octopus, almond caper picada, potato rosti, and olives.⁠⁠
09/03/2026

Crispy, briny, and tender. Our Pulpo brings together Spanish octopus, almond caper picada, potato rosti, and olives.⁠
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09/01/2026

The Grand Asador Experience brings the spirit of Basque grilling to the table with a chef-curated menu designed for sharing. Choose from Chuletón or Filete, fire-grilled Pescado, or Pollo Basquaise, accompanied by a selection of Pintxos to complete the meal.

Come hungry, gather your people, and discover the best of Cooks & Soldiers.

Save room for something sweet. From warm date cake and coconut chocolate mousse to traditional Basque cheesecake, desser...
08/27/2026

Save room for something sweet. From warm date cake and coconut chocolate mousse to traditional Basque cheesecake, dessert is always worth staying for.⁠
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The asador is the heart of our kitchen. Whole meats, seafood and vegetables, grilled over hot coals with olive oil, salt...
08/18/2026

The asador is the heart of our kitchen. Whole meats, seafood and vegetables, grilled over hot coals with olive oil, salt, pepper and smoke. ⁠
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Join us for a taste of the fire.⁠⁠
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08/11/2026

A fresh, vibrant bite for summer. Tomate y Pepino layers heirloom tomato and cucumber with herb aioli, Garrotxa cheese and crisp migas for a dish that’s bright, creamy and full of texture.

A classic pairing with a Cooks & Soldiers touch. Matrimonio brings together boquerones, Cantabrian anchovy, piquillo pep...
08/06/2026

A classic pairing with a Cooks & Soldiers touch. Matrimonio brings together boquerones, Cantabrian anchovy, piquillo pepper, and sourdough for the perfect balance of bright, briny, and savory flavors.⁠
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Address

691 14th Street NW
Atlanta, GA
30318

Opening Hours

Monday 5pm - 9pm
Tuesday 5pm - 9pm
Wednesday 5pm - 9pm
Thursday 5pm - 9pm
Friday 5pm - 10pm
Saturday 5pm - 10pm
Sunday 5pm - 9pm

Telephone

(404) 996-2623

Website

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