Lightning rarely strikes twice, especially in restaurant design. But that’s exactly what Atlanta’s Elizabeth Ingram was asked to make happen when Castellucci Hospitality Group brought the designer on to create the second outpost of Decatur’s much-loved Iberian Pig in Buckhead. For her design, Ingram blended dramatic dining room features, thoughtfully chosen antique elements, oversize custom chandeliers, plenty of mirrors, and soaring concrete walls. “I think of Spain, and its food, as having modern elements mixed with wonderful older elements; we wanted to embrace that,” she tells AD PRO. “I think it's a little more exuberant, and a little fresher.”

AD PRO: How did you approach the space?

Elizabeth Ingram: We stayed true to our first thought: mixing old and new, and keeping it warm and with lots of character. Going into a new space that doesn't have classic architectural elements is a challenge. We tried to get the most drama possible out of it.

AD PRO: What are some of the most interesting design elements you employed?

EI: I accentuated the double-height ceiling with 25-foot velvet curtains that tie the upper and lower areas together. The richness of the mustard velvet against the natural concrete has a Brutalist, modern feel, I think. I asked to leave the concrete as it was, with little chips and cracks. We accentuated some with gold leaf, playing high against low. You’ll see bits of gold here and there, little moments of joy. That kind of wabi-sabi thing. In Japan, if they repair a porcelain bowl, they'll fill the cracks with gold leaf. Then there are three large fixtures that have become my calling card. I think we succeeded in implying old-school [with the] large chandelier fixtures, but keeping them young and modern in their actual form.

AD PRO: How did the fixture come together?

EI: Fred Martin Welding, on the west side, does the rough steel work; Big Chandelier does my wiring and helps with installation; and the glass is blown by Janke Glass Studio. I draw the fixtures pretty much to the inch.

AD PRO: Are there any truly old design features in the restaurant?

EI: I brought in some old elements with accessories and final touches, like the artwork, mirrors, and furniture. There's a tableau when you first walk in and a really old chandelier I found in New York a year and a half ago. It was the first thing we bought. I always try to mix in antiques, but I don't want it to feel contrived.

AD PRO: From a technical perspective, how did you leverage design to create an enjoyable dining experience?

EI: One of the biggest things is finding a way to mitigate sound so guests can talk. I just read an article about how people working in restaurants can sustain hearing loss. I hate that curtains are becoming my thing, but they're actually cost-effective and great visually, while sound paneling isn’t very attractive. I’ve been to restaurants with my husband [television food personality Alton Brown], and he’ll say, "It's so loud, I'm literally losing my appetite." Sound is a very practical thing.

Project Details

Name: The Iberian Pig

Design Team: Elizabeth Ingram

Size: 5,700 square feet

Location: Buckhead, Atlanta

Originally Appeared on Architectural Digest