Grain’s creative charcuterie plate
1. The Cockentrice
If saucisson a l’ail—a French salami with pink peppercorns—is on the menu at this Krog Street newbie, snag it. But you can’t go wrong with the ever-rotating list of mortadellas, bresaolas and pates either. A lust-try? Grilled lamb terrine. Prices vary, Inman Park
Pair It With: Owner Kevin Ouzts’ newest obsession: the Martinez. It’s big-bodied and plays nicely with the creamy fat in the salami.
One of the most creative charcuterie plates on this list (chocolate salami, anyone?) features meats house-cured by chef Drew Van Leuvan of Seven Lamps. Do not skip the one-of-a-kind mortadella mousse sandwiched between a Sicilian pistachio macaron. From $7, Midtown
Pair It With: Celebrated barman and co-owner Kevin Bragg suggests Green Flash IPA or Rodenbach sour beer for its acidity.
3. Vino Venue
Owner and wine guru Michael Bryan sources some of the rarest charcuterie from Italy and Cali like pinot noir salami, herbed salami and soppressata salumi that’s hard to find anywhere else. From $8, Sandy Springs
Pair It With: Grab a wine card and choose from 32-plus vinos in the enomatic dispensers around the space, or ask Bryan to recommend his wine of the moment.
4. MAYA Steaks & Seafood
Chef and Owner Mimmo Alboumeh chose only the finest imported brands from Spain for the charcuterie board featuring grilled bread with salchichón (Spanish summer sausage) or dry-smoked chorizo coupled with aged Don Alvaro manchego or Idiazabal cheese. $10, Sandy Springs
Pair It With: A glass of Artadi Tempranillo Rioja or homemade sangria
5. The Iberian Pig
New Executive Chef Eric Roberts is taking over the uncommon charcuteria lineup at this Decatur hot spot known for its rare Spanish cured meats from black-footed Iberian pigs, such as Ibérico jamón, salchichón and chorizo. From $10, Decatur
Pair It With: Marques de Vargas Reserva Rioja, (Tempranillo) 2007