‘Bar Mercado’ is taking the shuttered meat-centric eatery’s place, Makimono (formerly craft Izakaya), now open.
UPDATE (September 13, 2017): Scope The Menu For Krog Street Market’s Bar Mercado, Opening Sept. 14
Castellucci Hospitality Group’s forthcoming Krog Street Market (KSM) eatery is going to be a Spanish-tapas-style concept called Bar Mercado, Federico Castellucci III, the restaurant group’s president, this week told the Atlanta Journal Constitution (AJC.)
Castellucci — owner of Double Zero, Iberian Pig, and Cooks & Soldiers — late-2016 announced he would open a new concept replacing The Cockentrice in the Inman Park development.
At the time of the announcement, the concept was nameless and details were scarce.
Slated to open in “late April or early May,” Bar Mercado gets its inspiration from the Market of San Miguel, a covered market in Madrid, Castellucci told the AJC.
Serving Spanish-style tapas, most menu items would be priced under $10, matching the “casual style of the concept.”
In other KSM news, Makimono, a new dining spot lead by Executive Chef Jey Oh, is now opened for lunch and dinner featuring sushi rolls, bowls and a full-service bar.
Makimono replaced Craft Izakaya in the Inman Park development.
“We had a great run with Craft Izakaya and after two years in the market it was time to rethink the way we serve our customers,” Oh said in a press release.
“Our goal with opening Makimono was to provide KSM with another fast-casual dining option featuring quality sushi and bowls at affordable prices, day and night.”
Makimono has pared down its menu to showcase a “curated” list of items including sushi rolls like the Dragon (shrimp tempura, eel, crab salad, avocado, cucumber, fish roe, and eel sauce) and Veggie (pickled daikon, pickled carrot, sweet egg, marinated tofu skin, avocado, and cucumber).
“We appreciate the thoughtful transformation taking place at Makimono,” David Cochran, President of Paces Properties, KSM’s developer, said in the release.
“Flipping the sushi bar into the main hall allows for greater visibility as well as the opportunity for grab and go sushi that wasn’t as easily accessible before.”