Under the Cork Tree

Under the Cork Tree Restaurant Review:

William Sigley has taken his turn as the toque in many Atlanta establishments, and now has his own venue from which to govern the kind of food he likes to create. His attention to detail extends to tending the succulents that ring the outdoor patio. Inside, well-spaced tables allow for comfortable, private conversation, while a bar invites convivial gathering. The long list of tapas is the heart of the menu, but one may use the restaurant to serve a variety of dining purposes. Stop in for a drink and a tapa, such as a wedge of tortilla española, which, while not exactly like what you get in Spain, at least isn't served hot. Two starring dishes are tagines, from Morocco, and we enjoyed the chicken with preserved lemons, olives and couscous, plenty for two. Paella, which the menu says is made with Calasparra rice (the right stuff from Valencia) and a raft of pizzas make repeat visits necessary. For dessert, opt for the light and rich date cake and a good espresso. The wide-ranging wine list has numerous Spanish choices, with an array offered by the glass.