Krog Bar Coal Fired Pizza is chef Kevin Rathbun's ode to the original Krog Bar, rebuilt in Buckhead with the same mirror, coatrack, Cypress wall panels, and amber globe lights that longtime regulars remember, alongside photos from the original spot. The room holds just 28 seats, with a patio out front for anyone waiting on a table.
The menu centers on thin, coal-fired pizzas in 12- or 16-inch sizes, from classics like margherita and quattro formaggio to the signature K.R.O.G., topped with fennel sausage, onion, and mozzarella. Salumi, prosciutto, and olives nod to the bar's earlier identity, and the kitchen rounds things out with seasonal salads, hot and cold paninos, and cocktails like an Aperol spritz or negroni sbagliato, backed by a wine list that can pull from KR SteakBar's cellar next door.
Rathbun has described it as a comfort project — a callback to a family basement where food, music, and cards happened — and regulars have come to value having him present in the space as much as the pizza itself.
The menu centers on thin, coal-fired pizzas in 12- or 16-inch sizes, from classics like margherita and quattro formaggio to the signature K.R.O.G., topped with fennel sausage, onion, and mozzarella. Salumi, prosciutto, and olives nod to the bar's earlier identity, and the kitchen rounds things out with seasonal salads, hot and cold paninos, and cocktails like an Aperol spritz or negroni sbagliato, backed by a wine list that can pull from KR SteakBar's cellar next door.
Rathbun has described it as a comfort project — a callback to a family basement where food, music, and cards happened — and regulars have come to value having him present in the space as much as the pizza itself.