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✔️Brunch ✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out ✔️Delivery
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Upscale restaurant serving Basque tapas & larger shareable portions cooked on a wood-burning grill.
Hours
| Sunday | 5–10 PM |
| Monday | 5–10 PM |
| Tuesday | 5–10 PM |
| Wednesday | 5–10 PM |
| Thursday | 5–10 PM |
| Friday | 5–10 PM |
| Saturday | 5–10 PM |
Address and Contact Information
Address: 691 14th St NW, Atlanta, GA 30318
Phone: (404) 996-2623
Website: http://cooksandsoldiers.com/
Menu Photos
Order and Reservations
Reservations: opentable.com
Photo Gallery
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Cooks & Soldiers
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Cooks & Soldiers Restaurant – Atlanta, GA | OpenTable
Lively, warm and modern with Basque influences, expect upbeat music, energetic service, and a buzzy dining room. Many guests describe it as intimate and great …
Reviews
Sara Radmard
My hands down favorite item on the menu is their olive oil gelato. If you leave here without getting that, you are missing out on life. The gelato is creamy, soft, and a perfect balance of not too sweet with flecks of salt and generous, beautiful olive oil.
With that said, we have been here a couple times and also brought our family who are selective eaters. We have loved everything we have tried on the menu. The shrimp and leek gamba is well-balanced. My family LOVED the upscale grilled cheese (bikini). The savory churros were delightful. You must get the ribeye. Two people ate 32 ounces–enough said. The branzino was nicely highlighted by the herb and citrus accompaniment. We got several servings of the side carrots and broccoli…which we did fight over because they were delicious.
The only thing we didn’t demolish was the pomme puree; it was a bit salty but still good.
The service was top notch, and they accommodate both large and small parties with surety and tact.
… moreWith that said, we have been here a couple times and also brought our family who are selective eaters. We have loved everything we have tried on the menu. The shrimp and leek gamba is well-balanced. My family LOVED the upscale grilled cheese (bikini). The savory churros were delightful. You must get the ribeye. Two people ate 32 ounces–enough said. The branzino was nicely highlighted by the herb and citrus accompaniment. We got several servings of the side carrots and broccoli…which we did fight over because they were delicious.
The only thing we didn’t demolish was the pomme puree; it was a bit salty but still good.
The service was top notch, and they accommodate both large and small parties with surety and tact.
Ryan Marcano
Been here multiples times now and yet to have a bad experience.
The ambience of the restaurant is nice inside and has good lighting. They play great music as well to really bring together the whole atmosphere.
Highly recommend the Grand Asador Experience This time with a party of 10 and they were still extremely accommodating, multiple people with shellfish allergies, and still worked it out.
The Porterhouse is absolutely massive, ribeye had such good flavor, the orange sauce with the Branzino was absolutely class too. All of the smaller plates were very good, I didn’t taste one bad item. For dessert, they killed it. The cheesecake is rich, but tastes, lighter and fluffier. Really enjoyed that olive oil with the ice cream as well.
Our waitress Miranda was excellent. We had a manager check in on us during dinner to ensure our experience was excellent. In terms of service it doesn’t get much better.
Delightful experience, will be back!
Per usual for the food, pictures show you everything
… moreThe ambience of the restaurant is nice inside and has good lighting. They play great music as well to really bring together the whole atmosphere.
Highly recommend the Grand Asador Experience This time with a party of 10 and they were still extremely accommodating, multiple people with shellfish allergies, and still worked it out.
The Porterhouse is absolutely massive, ribeye had such good flavor, the orange sauce with the Branzino was absolutely class too. All of the smaller plates were very good, I didn’t taste one bad item. For dessert, they killed it. The cheesecake is rich, but tastes, lighter and fluffier. Really enjoyed that olive oil with the ice cream as well.
Our waitress Miranda was excellent. We had a manager check in on us during dinner to ensure our experience was excellent. In terms of service it doesn’t get much better.
Delightful experience, will be back!
Per usual for the food, pictures show you everything
Nic
Had such a great experience tonight thanks to Naaya. She was warm, kind, and incredibly knowledgeable about the menu, and she made the whole night feel really personal. My partner and I had a long weekend and were finally getting a quiet one-on-one moment for her birthday, and Naaya truly made it feel special.
I’ve been here several times over the years and it’s always been one of my favorite spots in Atlanta, so it felt great to finally bring my fiancée. Not sure why I stayed away so long because this place is amazing every time.
I usually go for a Ketel One dirty martini (the blue cheese olives are perfect), but tonight I tried the Paper Tiger from the cocktail menu and Frankie got the Buena Morena. Both were excellent. As always, the food was delicious and didn’t disappoint.
Great service, great drinks, great night. Thank you, Naaya!
… moreI’ve been here several times over the years and it’s always been one of my favorite spots in Atlanta, so it felt great to finally bring my fiancée. Not sure why I stayed away so long because this place is amazing every time.
I usually go for a Ketel One dirty martini (the blue cheese olives are perfect), but tonight I tried the Paper Tiger from the cocktail menu and Frankie got the Buena Morena. Both were excellent. As always, the food was delicious and didn’t disappoint.
Great service, great drinks, great night. Thank you, Naaya!
Angie I
Went on Christmas eve and really had a lovely time. Excellent service, beautiful restaurant, honestly no complaints. They were very accommodating and allowed a single person from our group order the grand asador experience. Other mains were the branzino which was fantastic, the pollo basquaise, and for small plates the gambas and pulpo (so tender and delicious). All the cocktails were great , especially the espresso martini and kiss from a rose. Would love to go back and try more of the menu
… moreVivian Cheng
We made a last minute reservation for dinner; been here a number of times over the years and it’s always been a great choice. We did mostly pinxos (small bites to share). The beet cured salmon was incredible, along with the patatas bravas (always a solid choice) along with gambas. The arroz cremoso was also excellent with perfectly cooked peas and smokes mushrooms. Our token vegetable was brocoli with a wonderful romesco sauce and just the perfect amount of char. The Basque cheesecake was great (as usual), but the date cake was absolutely phemonemal.
Minor quibbles: halibut was cooked just a little too long and I felt that the beef cheeks were just a little too salty. Service was quick, professional, and friendly. Overall, an excellent meal.
… moreMinor quibbles: halibut was cooked just a little too long and I felt that the beef cheeks were just a little too salty. Service was quick, professional, and friendly. Overall, an excellent meal.
Angela Peterson
Joe was a server for that night. The service was absolutely amazing. The atmosphere was amazing. The food was out of this world amazing. My daughter turned 21 and we were celebrating her and they treated her like a pure princess. I think everyone that works there because everyone was simply amazing. Thank you again and y’all have a customer forever
… moreArianna Proenza
I had the pleasure of dining at Cooks & Soldiers for the first time yesterday and it was phenomenal.
Top to bottom the service unmatched and detailed. We had the pleasure of being helped by Joe and I fear he did such a great job I won’t be able to enjoy other places without comparing it to the level of service we received by him. He had a wealth of recommendations, we were not disappointed in anything we tried.
The food was so delicious, unexpected, and nostalgic all at once. Something magical is happening in that kitchen, it leaves me no choice, I am already planning my next visit wanting to recreate the feeling.
Unfortunately, the food was so good I tucked in right away and barely took pictures, so you’ll have to take my word for it. A standout amongst the food was their Cana de Cabra, Papas con Paleta, and their Boniato. The Dry-Aged Chuleton was just the cherry on top. Chef Nick greeted our table and at the risk of sounding melodramatic I let him know the food was so good I could weep.
The talent isn’t just residing in the kitchen, behind the bar, our bartender Bird made an excellent cocktail I know I will try and fail to replicate at home. The manager, Savannah, also stopped by to ensure we were enjoying ourselves and the answer was of course a resounding yes.
Their magic is meticulous attention and care, The Castelluci Group knows how to do hospitality right, Cooks & Soldiers is no exception.
Thank you to the C&S team for such a wonderful experience.
… moreTop to bottom the service unmatched and detailed. We had the pleasure of being helped by Joe and I fear he did such a great job I won’t be able to enjoy other places without comparing it to the level of service we received by him. He had a wealth of recommendations, we were not disappointed in anything we tried.
The food was so delicious, unexpected, and nostalgic all at once. Something magical is happening in that kitchen, it leaves me no choice, I am already planning my next visit wanting to recreate the feeling.
Unfortunately, the food was so good I tucked in right away and barely took pictures, so you’ll have to take my word for it. A standout amongst the food was their Cana de Cabra, Papas con Paleta, and their Boniato. The Dry-Aged Chuleton was just the cherry on top. Chef Nick greeted our table and at the risk of sounding melodramatic I let him know the food was so good I could weep.
The talent isn’t just residing in the kitchen, behind the bar, our bartender Bird made an excellent cocktail I know I will try and fail to replicate at home. The manager, Savannah, also stopped by to ensure we were enjoying ourselves and the answer was of course a resounding yes.
Their magic is meticulous attention and care, The Castelluci Group knows how to do hospitality right, Cooks & Soldiers is no exception.
Thank you to the C&S team for such a wonderful experience.
John Austin
The service was good and certain food items were good. The filet was delicious but came out room temp to actually cool. We notified them so took it back and reheated it. Yes, reheated it and told us that’s what they did. The “bikini” (grilled cheese) was good, grilled oysters weren’t bad. All other items were very average. May go back but with exceptional restaurants around it wouldn’t be at the top of the list for sure.
… moreNikita Shefia Lane
Tonight’s dinner at Cooks & Soldiers was nothing short of extraordinary. The flavors, the presentation, the atmosphere — everything felt like a true Basque experience. But what elevated the night to something unforgettable was our server, Erol.
Erol was BRAVO — knowledgeable, attentive, and genuinely passionate. The way he described each dish felt like being transported straight to Spain. His attention to detail, his pride in the food, and his warm presence made the entire experience feel curated and special. Servers like him are rare, and he truly made our evening exceptional.
For dinner, I had the Pescado a la Parilla — Mediterranean branzino with green mojo and fried garlic — perfectly cooked and full of bright, clean flavor. I also ordered the Gambas (shrimp, leek crema, fennel en escabeche, ajo refrito, house sourdough). Rich, layered, and unforgettable.
Lacour enjoyed the Pollo Basquaise, a beautifully composed Basque chicken dish with confit, jus, and crispy potato — hearty and deeply satisfying.
We shared a spread of standouts:
Atún – seared tuna, smoked butternut escabeche, morcilla vinaigrette, blood orange, mustard greens
Haricot Verts – chilled green beans, valdeón cheese, walnut vinaigrette, chili crisp
Mountain Bread – that heavenly house-baked bread with za’atar, smoked butter, and Maldon salt
Patatas Bravas – crispy Yukon gold potatoes with pimentón, garlic aioli, and mojo picón
During a brief wait for our entrées, the kitchen treated us to a complimentary plate of Alcachofas — fire-roasted artichokes with serrano ham, garlic mojo, and salbitxada. An unexpected and much-appreciated touch that showed true hospitality.
Our cocktails were perfect as well:
I had the Devils in the Details, and Lacour ordered the Naranja — both balanced, bright, and crafted with intention.
From the food to the service to the atmosphere, Cooks & Soldiers delivered an unforgettable experience. And Erol? He is the kind of server every restaurant wishes they had — knowledgeable, warm, and truly invested in every guest’s experience.
We will absolutely be back.
… moreErol was BRAVO — knowledgeable, attentive, and genuinely passionate. The way he described each dish felt like being transported straight to Spain. His attention to detail, his pride in the food, and his warm presence made the entire experience feel curated and special. Servers like him are rare, and he truly made our evening exceptional.
For dinner, I had the Pescado a la Parilla — Mediterranean branzino with green mojo and fried garlic — perfectly cooked and full of bright, clean flavor. I also ordered the Gambas (shrimp, leek crema, fennel en escabeche, ajo refrito, house sourdough). Rich, layered, and unforgettable.
Lacour enjoyed the Pollo Basquaise, a beautifully composed Basque chicken dish with confit, jus, and crispy potato — hearty and deeply satisfying.
We shared a spread of standouts:
Atún – seared tuna, smoked butternut escabeche, morcilla vinaigrette, blood orange, mustard greens
Haricot Verts – chilled green beans, valdeón cheese, walnut vinaigrette, chili crisp
Mountain Bread – that heavenly house-baked bread with za’atar, smoked butter, and Maldon salt
Patatas Bravas – crispy Yukon gold potatoes with pimentón, garlic aioli, and mojo picón
During a brief wait for our entrées, the kitchen treated us to a complimentary plate of Alcachofas — fire-roasted artichokes with serrano ham, garlic mojo, and salbitxada. An unexpected and much-appreciated touch that showed true hospitality.
Our cocktails were perfect as well:
I had the Devils in the Details, and Lacour ordered the Naranja — both balanced, bright, and crafted with intention.
From the food to the service to the atmosphere, Cooks & Soldiers delivered an unforgettable experience. And Erol? He is the kind of server every restaurant wishes they had — knowledgeable, warm, and truly invested in every guest’s experience.
We will absolutely be back.
Kelsey Walker
Had a fabulous experience! Server, Joe, was amazing. We did the chef curated experience for $85 per person(Grand Asador) which is what I recommend. They have Gr8 gin & tonics that they do with their own house-made tonics. It was a party of 15 and we had some of everything that they had to offer from the pinxtos(smaller plates) to the asador(very large plates) and it included the Branzino, Bone-in Ribeye, Pollo, 6 to 8 of the pinxtos for the everyone to try, and desserts for the table. It was served in stages and not all at once. Gr8 experience. They have valet parking that cost $10 and it IS NOT validated as some misleading reviews will tell you. There is also paid parking in a deck across the street too.
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