Fiery Flavors

Enjoy global Spanish cuisine in a lively setting at Alpharetta’s FOGÓN AND LIONS

New hot spot Fogón and Lions will have you traveling outside of the perimeter for a menu that fuels the senses with influences from Central and South America as well as the Caribbean. At the helm is chef Julio Delgado, who strives to create a warm and inviting atmosphere for everyone who walks in.

“We are a happy neighborhood restaurant that provides excellent service and unique Latin flavors—which include some from my home of Puerto Rico,” says Delgado. “Spanish cuisine and culture is our foundation.”

What separates Fogón and Lions from other eateries is their 14-foot-long, custom-designed wood-burning grill, which infuses zest with every use. “Our grill is the heart and soul of our restaurant,” says Delgado.

Guests can choose from a selection of main dishes, like the Rum-Maple Glazed Chilean Salmon and Adobo Wood-Roasted Chicken, which are all prepared on the grill. For the table, opt for a variety of shareable tapas like the beef empanadas or the Croquetas de Pollo (creamy chicken fritters with Romanesco).  

The drinks at Fogón and Lions also play a major role in the restaurant experience. “The bar is extremely important and has a very unique vibe that distinguishes not only our restaurant, but also the Alpharetta scene,” says Delgado. “The menu was inspired by ‘mis tres amores’—my three loves—rum, bourbon and tequila. Mixologist Omar Garcia is also constantly working on daily specials and seasonal cocktails.”

Their Avocado Margarita complete with tequila, Cointreau, avocado, jalapeño and a tajin rim is a fan favorite. This holiday season, guests can anticipate enticing cocktails like the “Al Carajillo”—an espresso martini made with bourbon, Cuban coffee and vanilla.

Designed by Place Maker Design, the interiors echo a lively establishment with star-like chandeliers hanging overhead and patterned tiles featured throughout. And the end result: A timeless oasis to enjoy incredible fare. Says Delgado, “The goal was to create a restaurant that feels like it has been here for a long time.”