Concentrics Restaurants opened its newest eatery, Max's Coal Oven Pizzeria today at 300 Marietta St. Located next door to fellow Concentrics concept STATS, Max's is operated by Concentrics Restaurant Management for property owner David Marvin. Marvin appears pleased with Concentrics as this is his forth venture with them in the Luckie Marietta District. Marvin's Legacy property group also owns 30 Tables and 11 Stories within the Glenn Hotel, along with STATS and now Max's. Max's actually gets is name from Marvin's two-year-old son, Max. Featuring Atlanta's only genuine coal-burning oven, Max's is sure to be a popular addition to the downtown/west midtown neighborhood. With the abrupt closure of Slice Pizza on Howell Mill Rd. over a year ago, the area has been without a neighborhood pizzeria. With New York native and pizza lover Chef Nick Oltarsh at the helm, this latest concept is in good hands. Repeat Atlanta!
Friday, June 26, 2009
Marietta Street Lucky as Max's Coal Oven Pizzeria Opens
Concentrics Restaurants opened its newest eatery, Max's Coal Oven Pizzeria today at 300 Marietta St. Located next door to fellow Concentrics concept STATS, Max's is operated by Concentrics Restaurant Management for property owner David Marvin. Marvin appears pleased with Concentrics as this is his forth venture with them in the Luckie Marietta District. Marvin's Legacy property group also owns 30 Tables and 11 Stories within the Glenn Hotel, along with STATS and now Max's. Max's actually gets is name from Marvin's two-year-old son, Max. Featuring Atlanta's only genuine coal-burning oven, Max's is sure to be a popular addition to the downtown/west midtown neighborhood. With the abrupt closure of Slice Pizza on Howell Mill Rd. over a year ago, the area has been without a neighborhood pizzeria. With New York native and pizza lover Chef Nick Oltarsh at the helm, this latest concept is in good hands. Repeat Atlanta!
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Liked I've blogged about in the past, the pizza wars are on in Atlanta. I hope Max's is good and authentic. Not like the hype about Varasano's, terrbile pizza, or Pizza Fushion-like eating cardboard. Will check Max's out.
ReplyDeleteJason G,
ReplyDeleteI have to agree with your Pizza Fusion comment, though Im curious as to what you dislike about Varasano's? I've lived in Italy 4 years and New York 3 and I think Varasano's has fantastic offerings especially considering the other pizzeria's in town.
Repeatant,
ReplyDeleteAll I've been hearing about for months, was the opening of Varasano's, and Jeff, the expert. We went. Cool spot, nice vibe, but when the pizza arrived, we had reservations! The pizza was watery in the center of the pan, while the outer crust, remined us of matzo, it was so dry. Don't get me started about the Calzone. Maybe it's electric oven they use. Varasano's has not been listed by any major publication, on their best of pizza lists for the U.S. Atlanta has many hole in the wall pizza joints, owned by Italian's, from Vespucci's, Rosa's, Fritti, and Baronda. Looking forward to trying Max's, as the Atlanta pizza wars are on.
Jason G,
ReplyDeleteFair enough. I agree with "the pizza was watery in the center of the pan," though I went early on when they first opened. I've been wanting to give them a second try but haven't gotten around to it. From speaking to Jeff, he's made claims that those problems have been fixed. Was it just recently that you dinned there? I have heard nothing but raved reviews as of late...