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THIS RESTAURANT IS CLOSED Cuerno Restaurant Review: THIS ESTABLISHMENT IS CLOSED A metal multi-textured bull fixates on the door, greeting guests in an aggressive stance. Riccardo Ullio and his chef, Adam Waller, interpret Spanish food with Ullio’s characteristic passion for authenticity; he even brought to Atlanta a Spanish chef as a consultant. Lots of things work right, from the olives to the fabada asturiana, as good a rendition of the dish from northwestern Spain as any we’ve seen outside its home turf. Fat fava beans, morcilla (blood sausage) and ham cooked to the melded state and properly seasoned are the stuff of gastronomic memories. Serrano ham aficionados note: This place has pata negra. The special ham is very expensive, so a portion costs $20 here, but the creamy white, fat-enrobed meat is so satisfying, with its distinctive nuttiness, who cares? Confit of suckling pig is a main dish, and while it isn't exactly like suckling pig in Spain, it gets awfully close with its crisp skin and sweet, tender meat. Start your libations with a fino sherry, served chilled and in a proper copita-style glass. The all-Spanish wine list offers many topnotch values by the glass and bottle. Sunday evenings offer live flamenco music and dancing.