Buena Vida Tapas Introduces New Menu by Executive Chef Shane Owens
Buena Vida Tapas Bar, the Beltline favorite known for its lively atmosphere and fresh take on Spanish cuisine, is unveiling an array of new menu items crafted by Executive Chef Shane Owens. The new dishes showcase Owens’ playful yet refined approach to tapas, drawing on his deep appreciation for Spanish flavors and local ingredients.
“Our goal is always to keep things vibrant and evolving,” says Owens. “These new dishes are inspired by the warmth and community of Spanish cooking—big on flavor, a little unexpected and perfect for sharing.”
Owens’ latest creations highlight bold pairings and seasonal ingredients while maintaining Buena Vida’s approachable spirit. Among the new offerings:
Manchego Stuffed Dates ($12) – Wrapped in bacon with a drizzle of date syrup
Brown Buttered Scallops ($17) – Served with sautéed corn, peppers and onions, finished with a corn foam
Mushroom Pintxo ($14) – Sautéed mushrooms, chimichurri and a blend of goat cheese and Manchego on ciabatta, with lemon zest
Fall Salad ($16) – A mix of romaine and radicchio, chickpeas, cherry tomatoes and shaved Idiazabal tossed in a sweet heat del campo dressing
Galician Mussels (MP) – Steamed with white wine, sofrito, tomatoes and pimenton, served with grilled bread
The bar team is also debuting two inventive cocktails—Golden State of Mind, featuring El Jimador reposado, mezcal, ginger, turmeric, lime juice and agave, and the Vida Gimlet, a refreshing mix of Gin Mare, lime juice and Ancho Reyes Verde. Guests can also explore a new addition to the wine list: K Pilota Txakolina from Spain’s Basque region ($16 glass / $58 bottle).
“These dishes reflect Shane’s creativity and connection to our neighborhood,” says Buena Vida co-owner Juan Calle. “His energy in the kitchen has been transformative, and guests will feel that in every bite.”
Owens, who joined Buena Vida earlier this year, brings years of experience in top Atlanta kitchens and a lifelong passion for Latin flavors. His inventive touch and commitment to crafting food that’s both familiar and surprising continue to shape Buena Vida’s evolving story on the Beltline.
Editor’s note: This article was posted on Dec. 1, 2025. Please be aware that pricing, hours of operation, availability of specials and menu items may change over time. For the most up-to-date information, please refer directly to the restaurants mentioned above.