Atlanta has witnessed numerous dining trends over the past year. But the focus on extensive charcuterie offerings — using both in-house and imported products — at many restaurants and specialty food stores is one trend we predict is here to stay.
ENOTECA CARBONARI: This little enoteca from the owners of Baraonda allows diners to build their ideal plate of Italian cured meats from a comprehensive Selezione di Salumi. Notable selections are the hard-to-find culatello, mortadella and finocchiona. 710 Peachtree St. 404-810-9110. www.enotecacarbonari.com.
HOLEMAN & FINCH PUBLIC HOUSE: The restaurant serves an ever-changing assortment of five to seven of chef Linton Hopkins' house-cured creations — such as lonzino, coppa and pork rillettes — garnished with pickles, mustard and bread from H&F Bread Co. 2277 Peachtree Road. 404-948-1175. www.holeman-finch.com.
KROG BAR: Chef Kevin Rathbun's Spanish-inspired tapas bar holds many treats for those looking for a Euro-style nosh. The Carne is offered à la carte so you can create a feast from a small but quality list of classic Spanish cured meats such as chorizo, Serrano ham and lomo. 112 Krog St., Suite 27. 404-524-1618. www.krogbar.com.
STAR PROVISIONS: Newly hired chef Todd Immel has already put his signature on the store's charcuterie program with such items as a potted chicken liver mousse capped with duck fat, tangy merguez sausages with homemade harissa, ciccioli (a chunky pork terrine) and spicy sopressata salami. 1198 Howell Mill Road. 404-365-0410. www.starprovisions.com.