Krog Bar Coal Fired Pizza

I used to live down the street from Krog Steakbar, it was a pretty good resto, especially, with Kevin Rathbun's talent. But I haven't been back to this Peachtree Hills area for a long time. There was no reason to ever since I moved out of this heavily congested Peachtree Rd area.... Until now. When I hear there's a new artisan 'ZA joint using a coal-fired oven, I have to get a fix just like a junkie. I would even sell my XXL dad bod on Cheshire Bridge for a coal-fired taste. There's not many coal oven 'ZA joints in this one horse town... The only one I can think of is Max's Coal Oven and they are no Lombardi's in NYC. This Peachtree Hills area has become very pricey and the elitist demographics is more than delighted to have a fancy 'ZA joint to spend their unlimited loot on... Along with their demon spawns in tow. I like the cozy space and simple menu, it keeps the quality and control in check. They have a nice patio outside for the overflow and kids. The first thing I looked at was the oven... Have no idea what make it is but I didn't see any coals in it or near it. It looked like a UFO. If I had a coal-fired 'ZA oven, I would be bragging about it non-stop like 1982 Heather Locklear was my girlfriend... But I will settle for a lightly used Farrah Fawcett's 1976 poster.  

OK, enough of the small talk and foreplay... Let's get to the coal-fired 'ZA!

Old Fashioned, $16. Originally, I got the Negroni Sbagliato cocktail but it was so bitterly disgusting and un-imbibable, I had to send it back. I love Negroni's but that was a total garbage cocktail. The server and bartender was nice enough to swap it out for the OF... Which was much more drinkable. I forgot the name of their well whiskey but it was one I never heard of from Kentucky. It tasted fine.

Coal Roasted Artichoke Hearts, pangrattato, parmesan, $12. Basically, it's two artichoke hearts for $12... But it was well prepared and tasted pretty good with the lemon zest and juice. The pangrattato was practically nonexistent. Keep the drippings to smear your pizza crust or bread into... It's pretty tasty.

The Italian, provolone, prosciutto, coppa, mozzarella, Jamie's giardiniera, $16. Looks like they removed the arugula which was on the online menu but their online picture still shows arugula. A little peppery greens woulda been a nice touch for taste and color. Shit, it's not like arugula is so expensive. So, let's get back to this ginzo sando... Tis was truly meh. It is so boring looking, almost pathetic. Barely any filler of cheese, meats and giardiniera... It was all bread which was pretty decent after smearing in the artichoke lemon zest juice but it was basically bread service for $16. The filler ingredients were all tasteless snoozers... Was it vegan meat? I was excited to try the giardiniera because I love that pickled shit but it was literally a teaspoon full and it was barely pickled. If they didn't list it on the menu, you wouldn't even know it was in there. There is no fucking way a real guido would ever approve of this Eyetalian sando. Go to Nicky's Undefeated for a really good Italian on a Liscio's seeded roll for $10, it easily destroys this overpriced trash. Such a disappointment for a ridiculous $16.

The pizza comes in two sizes- 12 inch and 16 inch. Let's try a few of them out and see if it's worth the price. I got all the 12 inch 'ZAs... So, this fat fuck can try more pies.

Surf Clam, garlic, oregano, parsley, evoo, pecorino, lemon, $17/21. This ain't no Frank Pepe's white clam pie from New Haven, CT. Not even close. Look at all that bare empty crust. This was basically a giant toasted pita bread with sprinkles. Such an insult to Frank Pepe's nationally acclaimed and celebrated pie. Seriously, zoom in on the sprinkles... There is barely any chopped clams on there. And to claim it's surf clam is a total stretch... But does it really matter? The demographics here won't even know the difference if they topped it with frozen Manila clams. Shit, a 6.5 oz can of Snow's chopped clams is on sale for $1.00 at Walmart right now. Each slice had like two scrawny nuggets of chopped clam and it gets stuck in your teeth like the abductor muscle of a mussel. They should include two toothpicks with the lemon slices. The pie was so dry, flavorless and barely any pecorino or the other ingredients. This specimen is truly the epitome of a fugazi. $17 down the drain.

Divola, tomato, coppa, calabrian chili, mozzarella, $16/20. Isn't it spelled "Diavola"? WTF is a Divola? Maybe it's better they spell it wrong with the sight of this exhibit. What a mess. Did raccoons make this? That crust looks like cheap pizza chain dough... I asked the server what kind of flour they used. She had to asked the cooks and came back with "pizza dough". Someone fucking stab me in the eye with the one calabrian chili on the pie, now. But my eyeball went straight to the lovely char blister... Let's take a closer look.

The puffy char blister may be the only saving grace of this hideous Pizza the Hutt. The red sauce was vibrant but extremely bland and unseasoned. The coppa was fine but the delicate sweetness didn't really stand out in that soupy cheesy mix in that Boboli premade crust. The whole purpose of a Diavola 'ZA is the calabrian chili peppers that gives it the fruity, smoky and spicy notes but it barely had any on it. If you're drunk or high as a tweaker, this may be acceptable... Or maybe not.

Margherita, tomato, buffalo mozzarella, basil, $15/19. WTF happened to this? Oh, I know... Mofo dropped the damn pie coming out of the oven. Spilled all the sauce over the crust. How is this even acceptable to send out? Speaking of sauce, why is there so much fucking sauce in this bread bowl? The basil was added during the cooking process and shriveled up like a bad case of shrinkage during a polar bear plunge. The classic Margherita is loved by all for it simplicity and fresh flavorful ingredients but it is not simple to execute properly... And one look of this pie really shows the lack of attention to details. It is just plain sloppy and ugly to look at. The taste was equally sloppy with no balance. 

The upskirt was actually very nice with the proper char spots... But the dough was tough to chew and hard to pull apart... Even with all that tomato soup on top. They should have served this with a grilled cheese.

This visit was pretty much a disappointment. I felt totally ripped off. Especially, coming from a proven and successful chef and restaurateur. Nothing came together during the entire meal except for the artichokes. The table next to me ordered the K.R.O.G. with the fennel sausage and it was made just as sloppy as my Margherita. There were tiny bits of sausage sparsely sprinkled about like the surf clam pie and they ate the shit outta it and said it was so good... Yeah, I don't think so. They just wanted to convince themselves that anything from Kevin Rathbun will always be good. This proves most people have the palate of a billy goat. This is another one and done. No need for a revisit which makes me sad because fatsos love pizza.

349 Peachtree Hills Ave NE

Suite D-2

Atlanta, GA 30305

https://krsteakbar.com/krog-bar-coal-fired-pizza/

**Here's a prime example of a properly executed Napoletana 'ZA with the right ingredients... Guess where...

Margherita, tomato sauce, mozzarella, basil, buffalo mozzarella, romano, olive oil, garlic, $21. It's a big pie for the price of admission. Ask for extra fresh basil and chopped garlic... So damn guud I ate the entire pie... Pouch, you fat fuck! Thank you.

Perfectly manscaped upskirt... The 00 Caputo flour creates the perfect pull on the dough. Look at those char spots... Extra flava!

A real Eyetalian 'ZA oven... Cooks in less than 1 1/2 minzies.

Forza Forni... Squirt.

Pizza by Yandy's

Where the fuck have you been, Pouch? Did you die or got stuck on the toilet you fat chode? No no, this disgusting elephant seal have been craving NYC 'ZA, so I charged up the Rascal 1000 scooter and went on a crusade to find the elusive NY slice in this one horse town... If that is even possible. Sure, there is great Napoletana 'ZA found all over Atlanta. But the NY slice remains a blur in the wilds of ATL like bigfoot. Glide Pizza is very good and the closes version to NYC 'ZA. But it is pricey as fuck. C'mon, there's gotta be a NYC transplant that is slinging NYC 'ZA somewhere in this city. Let's twist and scoot and see where we end up... 

Somehow I ended up in Sandy Springs for some strange reason... Musta been all the cough syrup I was drinking for breakfast. I saw an Aldi and ran in to pick up a couple things. I came out and saw there was a Mexican market next door, Carniceria Los Pinos. I love Mexi-markets because they usually have some of the best taquerias that is authentic and affordable unlike the endless overpriced gringo Mexican't dumps found all over like Superica. If I hear another gringo order fucking ground beef on a flour tortilla with lettuce and shredded cheese I will IBS-D all over their plate. 

I waddled in and saw the taqueria straight in the back corner... I took 4 steps and did a full stop because in the corner of my eye I saw pizza pies in a small display case. Tacos and empanadas can wait... After I eat some 'ZA. I took a gander at the pies and they fucking looked legit! What sorcery is this? Where am I? Come to find out these guys are from da Bronx. Did god just answer my prayers after all these years? Oh, I got giddy as a braless school girl with perky nipples licking my chops staring at the 'ZA in that case. I have to try it out and wait, what, they also do Detroit 'ZA, too? Holy fuck, this must be a hallucination from the cough syrup. Damn, this fat fuck is going all in... Let's take a first look.

Simple menu = quality control. The prices are amazing. And it's crazy they have NYC and Detroit style. The only thing they don't have is the Grandma Pie but I will inquire.

Look at that 'ZA, that is a legit NYC crust. I wanted to get a whole pie, half cheese and half cup and char pepperoni... But they have a great special that's available all day, every day... 2 slices with 1 topping and a drink for $9.99. You can't beat that deal. SOLD! I didn't want a pie that was sitting around to heat up a couple of slices. I asked them if they had a regular cheese pie in the oven and sure enough they had a fresh one cooking. I got it with the real deal cup and char pepperoni because that's what you do when it's available.

Sweet baby Jesus... Look at that thing of beauty. That crust is perfect, so was the cheese melt. Some may say that NYC water is the key to a great crust but that's a myth, NYC magic water only works with bagels. You know it's authentic NYC 'ZA when it's served on a round paper plate. 

My god, look at that perfect pool of pepperoni grease in the curled cups. It could use a bit of char on the edges but I ain't complaining about this hot piece of ass. That char blister is just a bonus.

I couldn't take a picture while holding it up to let the classic orange grease drip off the tip but this is just as sexy. The cheese melt is consistent. The 'ZA sauce is a perfect balance of sweet, tangy and acidity. Pro-Tip: use the crust to mop up the orange grease which has so much flavor, it's very healthy, too. It also doubles as poo lube. This 'ZA is prolly the best NY slice I have had in this town. The crunch of the crisp crust... It tasted like I was back in NYC at John's or Scarr's... This shit is legit.

Upskirt is just classic NYC 'ZA. Thank god I didn't see a bunch of holes underneath.. No perforated pie pans, they are for suckaz. 

Supreme 'ZA, peperoni, sausage, ground beef, onions, mushroom, green peppers, small $14.99. Two slices just ain't enough for fatsos... I had to get a small fresh made loaded pie to see how the dough held up with all that crap on top... And yep, it held together well and the slices folded nicely as well. That NY style dough is legit and it was tasty.

I had to do it... Got a fresh whole Detroit. I didn't want a reheated slice because it would be all dried out which would just ruin the mood after that amazing NY slice... And I'm also a revolting fat slob.

Detroit Original, caramelized cheese crust, cheddar and mozzarella cheese, $19.99. Are you fucking kidding me? $20 for this ginormus pie? Yeah yeah, someone is gonna bitch about the proper cheese for Detroit 'ZA's but Wisconsin brick cheese is hard to come by in da ATL and pricey, so, most joints are going to be using a mixture of different cheeses (ie: jack, muenster, cheddar, mozz) to keep cost down.

Look at this glamour shot... All it's missing is neon lights, a laser background and a picture of a cat in the top left corner. Just gorgeous.

Fuck me, look at that perfect corner cheese crust. If the Titanic had a bow like this it wouldn't have sank. After I eat this entire pie, I will be sinking like a burlap sack of waterlogged manure. 

Side cheese crust. It's prolly one of the best parts of a Detroit. 

Look at that vibrant sauce and they topped it off with fresh basil after it comes out of the oven, never cook the basil. It looks thick and heavy but the dough is super fluffy and not greasy at all. The bright sauce, melty stringy cheese and airy dough comes together for the perfect bite. This is one of best Detroit specimens found in da ATL.

I was on the fence about reviewing this joint because the locals know all about it based on the crowd but I didn't want anyone else to find out about this place... But I had to post it because it's just too good to keep it a secret for my one fan and reader. It still seems so unreal that this dumpy hole in the wall in the corner of a carniceria is producing some of finest NYC and Detroit 'ZA in the entire city. Remember, this is not a review to compare the quality of this 'ZA to any other pizza, this review is strictly for the search of the best NYC slice outside of NYC... Who knows there may be another hidden NY slice unicorn in this one horse town. Oh shit, I totally forgot about the Grandma Pie... Don't worry, that will be the first thing I ask them on my next visit of many. And I also need to try the calzone and stromboli. 

Pump pump... SQUIRT! ...Do they sell underpants in here? Asking for a friend...

PS- I did go to the taqueria for a couple empanadas but they were all sold out... So, I got a horchata to wash all that 'ZA down. Jesus, no wonder why I am such a fat fuck.

6342 Roswell Rd NE

Atlanta, GA 30328

https://www.pizzabyyandys.com/

Nicky's Undefeated- Revisits

In anticipation for Super Bowl LIX... Nicky's finally rolled out the classic Philly Eyetalian roast pork sando back in February. This fat fuck was hoping the previous rumors were true and sure enough all my wildest dreams came true because I voted for Pedro. I waddled in a few days after the Super Bowl because the joint was fucking nuts with all the ex-pat Igglephans during game day. You couldn't even fit a baby's peen inside the front door it was so packed. I may be obeast but I know better to wait a few days after the big game to snag me this classic roast pork sando. I wanted to make sure they were on point without distractions because if they could make it half as good as Tommy DiNic's roast pork inside the Reading Terminal Market, I would literally be a pig in shit. 

Enough with the mouth breathing, Pouch... Let's get to the damn pork sando already...

Italian Roast Pork Sandwich. Herbed, slow cooked and deli sliced roast pork. Paired with sharp provolone and sauteed broccoli rabe on a Liscio's seeded roll. Extra dipping pork jus. I was shocked at first glance... Look at this thing of beauty. Finally, somebody from the tri-state area delivered the goods. The only observation I would note is the pork coulda been sliced a little bit thinner... It's not a complaint, just an observation. It's no Tommy DiNic's but it shouldn't be... It's DaNicky's! Look at that seeded Liscio's roll... So, damn G U U D. Let's take a closer look...

The vibrant broccoli rabe makes you feel healthier after inhaling all that tender other white meat. Drizzle a little jus with each bite. But if you decide to dump your entire load on that piglet's face, don't worry that durable Liscio's seeded roll will absorb all that jizzlobbery like Bounty and it doesn't get all soggy unless you let it sit for an hour. But I doubt anyone would take more than 5 minutes to finish this sexy ass beast of a sando.

Italian Hoagie, ham, mortadella (pistachio), prosciutto, genoa salami, hot capicola, sharp provolone and seeded roll. Since, we're on the Eyetalian theme, yous gotta get the hoagie dragged through the garden. This is still one of the best Ginzo sando specimens in this one horse town.

Via Veneto wooder ice- Lemon and Mango, velvety smooth. It's just an awesome palate cleanser.

A couple of weeks later... I had the hankering for the Eyetalian pork sando, again... I needed to know if it was still available and needed to know if they will put this on the menu permanently.

Italian Roast Pork Sandwich (aka The Beast). Still looks just as good as the first one. I inhaled this sando faster than the first time. If you still have leftover jus, use it for the Philthy!

Classic Philthy. Plain Liscio roll, provolone, wit onions and fries. I had to get the classic with plain roll just for shits and giggles. The provolone melted way better than I remember on the first one a few weeks ago. It's still a very good Philthy and it's my new go-to in the hood.

Founders Special, wit, Cooper sharp on seeded roll. This is great set up for their "special" but it still needs more Cooper sharp on top! I know it doesn't look it but there were a sufficient amount of Cooper underneath all them meatflaps. 

Nick Foles. Fried chicken cutlet, broccoli rabe, sharp provolone, roasted red pepper, balsamic, seeded roll. OK, this is basically the cheekan version of The Beast... And they still put two cutlets on this half sando. You can put that broccoli rabe on anything... Shit, I would put it in ramen.

Oh, that seeded roll... And fried cheekan, what a combo! This is one of my favorite sandos that will be in rotation.

Nicky's is still killing it... No wonder why because they are keeping up the quality and the prices are still affordable. The crowds are still pretty local but they are doing pretty well with the steady traffic. If word gets out to the OTP tourists, I'm sure they will start raising the prices along with the inflated ego and the Pouch will not be happy. So, don't die on me, Jawns!

2316 Main St C

Tucker, GA 30084

https://nickysundefeated.com/

Nicky's Undefeated Steaks & Hoagies

Any jabroni knows that you can't get a proper Philly cheesesteak AKA 'Philty' outside of Philly unless the shop uses the genuine Amoroso's Italian Roll. I'm still haunted by the decades old memory of some local "foodie" douche that claimed Souper Jenny was serving an authentic Philty back in the day when they were at their original East Andrews location. And of course, like a dumb schmuck, this fat fuck rushed over (more like waddled) to gamble for a taste of a real Philty in this one horse town. They had the jawns to charge $10 just for the cheesesteak, no chips or a side, which was pricey back then some 20+ years ago. So, this fucking thing better be goddam legit. I was so fucking excited because it smelled so good while they were making it... Then they handed it to me and unwrapped it to only find some motherfucker shit sandwich with crappy stale store bought bread and a very chintzy amount of seasoned-less overcooked steak wit onions and a single serve slice of unmelted white cheese of unknown origin. It was so fucking revolting that I threw half of it right into the garbage and then I noticed the empty plastic bags of Pepperidge Farms hoagie rolls. WHA. DA. FUK. I looked around the place to see if anyone else was depressed with this putrid specimen... Well, I have never seen so many stunads with shit eating grins dripping with crispy manmeat bits out of the side of their faceholes. I knew back then that I will never find any authentic northeast street grub in this one horse town, ever, no matter how much the shills brag about it to drum up attention. 

So, now, every time I hear or read about a new joint that is serving a specialty (cheesesteaks in this case) that originated from the Tri-State area or northeast... I'm not rushing over to be the first piker to review it like an oblivious Yelper anymore only to waste my time and hard earned cash to be disappointed once again. But... I did drive by this place a few times when they were still building out just to see what's going into this high turnover location. When this joint finally opened I waited a couple months for them work out the kinks, at least the initial kinks. Nicky's is owned by the Salaryman and Ramen Station group. I had to do a little research of what suppliers they were using and Amoroso's was not on the list which is synonymous with Philties. But do they have the googootz to call themselves a Philly joint? Nicky's seems to be using household names even the average Igglesphans would be familar with... Liscio's Bakery, Cooper cheese, Dietz & Watson, Thumann's, Bassetts and Via Veneto wooder ice. 

We all know the most important item for the Philty is the bread of course and Liscio's is a good choice as well. Liscio's Bakery is located in south Jersey (not Philly) but supplies some of the most notable Philty slingers like Geno's, Jim's Steaks, Tony Luke's, and Campo's. But to be fair Aromoso's has relocated to south Jersey as well.  

Jeet? No? Well, let's go take a first look and grab a bite and see if they got the gagootz or will it be a fugazi...

Apps, Pizza and Philties...

Hoagies, Cheekan Sandos, sides and other crap...

The bar menu is very approachable.. It has the classics.. I tried the Goodfellas (Eyetalian OF) and it was not good at all, it all depends on the bartender making it and she forgot the orange and a decent pour... If your gut feeling says don't do it, stick with the beers.

Let's checkout a few samples of the classics...

Philly Soft Pretzel, mustard (packet), $5. It's pretty close to the real Philly pretz shape but the holes are a bit too big. It was also bathe in butter. So, it made it a bit too greasy to eat. Don't worry this fat fuck gobbled up the whole thing... And licked the buttery pretzel salt off the wax paper, too. Pouch, you're a nasty obeast buzzard!

This is the Italian Hoagie... But first and foremost, let's take a look at the infamous Liscio's bread, the most important part. I know I know it ain't no Amoroso but I like it so far... Wait a minzie, the Pouch actually approves? Yeah, it looks good at first glance... The crust is firm but yet spongy. This is a good start. Let's take a look at the innards...

Italian Hoagie, ham, mortadella (pistachio), prosciutto, genoa salami, hot capicola, sharp provolone and seeded roll, $9.75. Ran through the garden... I'm kinda on the fence with the shaved lettuce because it's just fluff. But the seeded roll was good. They give you a very decent amount of quality sliced meats and the red wine vinegar gives it just the right amount of kick. This is a very respectable Eyetalian hoagie.. I would totally get it again. I gotta admit, Publix Italian hoagie is pretty damn good as well if you need a quick fix.

Cheesesteak, ribeye, wit (sweet onions), provolone and seeded roll, $9.95. If seeded is available I will always get it vs. the plain roll. It's a very nice looking Philty. I always get the classic with provolone for the lemon test. The seeded roll was great, it held everything together and absorbed all the manmeat juice without making it soggy.

The provolone melted nicely right out of the kitchen but after a few minzies, it hardened up and didn't have the nice pull anymore. The chopped ribeye slices and bits were a bit dry but it was still a very acceptable Philty. I would totally get another one... Oh, look what just came out...

Founder's Special, ribeye, wit (sweet onions), Cooper sharp, and seeded roll, $9.95. First off, it needs more Cooper cheese, A LOT MORE. It needs a quart of that gooey white gold... Like the amount of cum Huff 'N Doback produces.. A quart.  

But that sick seeded roll... Somehow, the shaved ribeye tasted a lot better on this version. Moist and not dried out like the other one, could be the gooey Cooper cheese. This Philty was really good... I may have to say it was better than Big Dave's. I would get the Founder's again and again... Maybe even add a roasted Italian long hot next time.

Rocky Balboa, chicken parm, mozz and marinara, $9.50. I swear, I have been looking for a proper authentic cheekan parm sando for years and years in this one horse town... And nothing was worthy like total inedible garbage... Until now. Look at this beauty and beast of a cheekan sando. They give you TWO fucking chicken cutlets, that is just ridic! Mad respect for just that alone. Look at the vibrant marinara and the perfect melt of the cheese. I had to reconstruct it just to fold it and eat it...

Look at this thing of beauty... It's a fucking mess to eat but goddamn it tasted so good. The cheekan wasn't all dried out, it was perfect. Maybe this could be a one off but I would definitely get another cutlet sando... Their Nick Foles chicken cutlet sando is the closest version to Tommy DiNic's but that's no comparison to DiNic's insane roast pork with broccoli rabe, roasted peppers and provolone which is crazy good... But rumor has it that they may be coming out with a pork sando. Holy shit, I would become a 500 pound roasted fat suckling piglet when they do.. Wait a minzie, Pouch, you mean you're not one already? Shut the fuck up mofos and eat your damn sando... And leave me alone in my safe space AKA trough.

Pizza By The Slice (massively large slices, twice a regular slice), Cheese, $5. I asked the girl at the order counter what style of 'ZA is it? She said, NY Style. SOLD! Shit, why am I getting so excited when I already know 99.93% of NY Style 'ZA in da ATL are bullshit lies. There's only one joint in da ATL that gets it almost close to NY Style and my one reader should know what that place is... Alright, I don't know if anyone even reads this slop blog but it's Glide Pizza and it's very respectable. But let's take a closer look at this Nicky's specimen... 

Upskirt... Meh. Just not impressed at all. It's thin crust and all but it may be too thin where it was totally dried out to a cracker. The thin layer of sauce had no flavor and the cheese was spread randomly but it had no flavor or pull at all. It was a battle to eat this. This was just a total pass. Don't waste Pouch space on the 'ZA save it for the Philty... It ain't no Paulie Gee's. I also noticed they were using Baker's Pride electric counter top ovens which just doesn't cut it to produce a proper NYC style 'ZA.

Nicky's did a great job on bringing the Philly street grub to the plebes of da ATL. And it's really the closest thing for authentic Philly jawn in this one horse town. I will be back... A lot. And all youse should, too. Just skip the 'ZA and cocktails until they get it right. This spot is gonna be fucking nuts for Super Bowl LIX.

Hold up... Did the Pouch really just praised a new joint?

Pump pump... Squirt!

2316 Main St C

Tucker, GA 30084

https://nickysundefeated.com/