Kevin Ouzts of the Spotted Trotter, a boutique charcuterie shop in Kirkwood, is known mostly for his elegant pâtés and cured sausages. Now, he has established himself as a great chef at this meat-centric restaurant, where showcase culinary technique and electric flavor combinations provide the ultimate wow.
Start with sticks of crispy morcilla — blood sausage paste wrapped in buttery pastry — as a first bite with cocktails. But there is no finer charcuterie board in Atlanta, a showcase for new items Ouzts doesn’t yet sell at the Spotted Trotter. I best love the rossa espezia, a coarse, garlicky fermented salami made with beef and pork. There will be a well-aged prosciutto made in-house and a soft, spreadable pâté gelée flavored with pickled sweet red peppers. It’s like the meat version of pimento cheese.