At first glance, your mind has a hard time making sense of the menu- pork belly and smoked brisket appear in the same Atlantic Station restaurant as octopus salad, and sashimi served with flying fish roe. Details are important at The Pig & The Pearl. Briskets and ribs are cooked using a dry smoke method, and an ordered Manhattan is never shaken, but muddled to perfection. The poultry is sourced from North Georgia, Spring Mountain Farms, and brined before cooking to ensure a more tender and juicy plate. Don't assume that garnishments are just for window dressing; the seasonal pickled peaches, served with the Pimento Cheese Croquettes, are the unsung hero. A more intimate feel exists here. Daily happy hour offers $1 oysters and day specific specials, such as Wednesday's $1 wings and half-priced bottles of wine on Sundays.