Yesterday marked “day one” of Krog Street Market. Never mind that Craft Izakaya and The Luminary have been open for months, and that most of the food stalls are not open yet. But I guess the first of the stalls have begun serving customers, so I was there, day two, ready to eat.
Pretty much the only option for lunch is , offering all things pleasurable on bread – burgers, pork, fried chicken, steak, and so forth. It’s from the team behind The General Muir which includes one of Atlanta’s best chefs (Todd Ginsberg) and bakers (Rob Alexander) and my first visit was very solid. A few kinks to work out, but based on the line of fifty people by the time we left, they are going to get plenty of fine-tuning practice.
A few notable points: The bread is all fantastic. A better cheesesteak cannot be found in Atlanta. The homemade ketchup offered for one of three types of fries (BBQ, frites with aioli, bay seasoning) is the best homemade version I’ve maybe ever tried. Most are so watery and gross – this version snaps with acidity and sweetness. The bacon and mortadella was the most manageable and reasonable sandwich, and one of the tastiest too. We wanted porchetta but it wasn’t ready yet. I’m told the salsa verde really puts it over the top.
update-the ketchup is Sir Kensington brand. I’ve had it in the past and did not identify it by taste
as the same. My bad.
Other than that, not much additonal opinion offered as of yet. Just photos.
Little Tart Bake Shop work area.
Cheesesteak
Thick fries, classic branding
Fries are a pleasant change of pace from thin fries, like the version they serve at TGM