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Installation (Wordpress Part): Steakhead's Atlanta Eats Blog: Pizza is in Style at Piebar

Sunday, July 31, 2005

Pizza is in Style at Piebar

If the first Saturday night is any indication, Piebar will become one of the more popular eating joints on the Atlanta scene for a long time to come. Bob Amick's (One Midtown Kichen, Two Urban Licks) latest concept can be summarized as hip simplicity with a flair.

Let's start with hip- the location. Piebar occupies a former retro bank site on Monroe Drive near Armour Blvd along I-85. The main building is completely round and open inside, with a covered deck that looks more like it belongs in a 70's sci-fi film than a restaurant patio. A bar takes the middle of the main floor, surrounded by plasma TVs and a good-looking crowd of 20, 30 and 40 somethings waiting for their table. Once seated, you are fairely close to the adjacent tables that you almost feel like you are seated at one large communal table. We wound up chatting with the parties on both sides of us and even exchanged phone numbers with one group (no, we are not swingers- not yet anyway).

Second, is simpicity- menu pricing. Wine is available by the glass or by bottle and is all the same reasonable price- $7 by glass, $28 by bottle. The food is organized into three areas- Create your own antipasta, Small plates, and pizzas. Again, Piebar goes the simple route on pricing- there are three different sizes for the antipasta, 4 prices for the 16 small plates, and pizzas are all the same price ($8 for half, $14 for whole). This scheme allows for trying many small things and getting a feel for the varied menu. We started with a small antipasta, which includes 3 meats and cheeses and 2 accessories. For small plates, we tried the tuna brushetta and mussels in a garlic and mint pesta broth. Our waiter also brought us some garlic knots to soak up the mussel broth. All outstanding. And the thing is, with 16 small plates to choose from, I doubt I would order the same things again as much I as I liked them.

Third, this is not your run-of-the-mill pizza. While there is the pepperoni and naked pizzas, the offerings are so diverse that you would be foolish not to be adverturous. Menu items include a rabbit, mole and cilantro pizza and a bacon, breakfast sausage and maple syrup pizza. We went with two halves- one with duck confit, blue cheese ans cilantro and one with tuna sashimi, ginger and soy jelly. They were both outstanding and would have a tough time picking a favorite of the two.

I had high expectations when I arrived last night and Piebar met them with flying colors. Its a cool scene and an ultra cool space. The food is daring and delicious at the same time. Our waiter was not only very knowledgeable about the menu but very accomodating as well. And to top it all off, it can easily be done by diners on a budget. For those looking to impress a date, go now, while you can still be considered "in the know". This place will become known by all very soon. Grade; A+.


Blogger L1 said...

Hey I love your blog!

PieBar is on my list of places to go--it has got to be the coolest looking place so I'm glad to hear that the food was good.

Have you been to Rathburn's yet?

7:06 AM  
Blogger Steakhead said...

Ahh, Rathbun's, the creme de la creme of Atlanta restaurants. Yes I have been to Rathbun's and it's place at the top of the scene is well deserved. I am a big fan of Two as well, and not sure I could call one better than the other, but hell, one should have such problems.

7:50 AM  
Anonymous Scott Melton said...

Hello,I am a manager here at piebar.Just wanted to say thanks for visiting us and hope to see you soon! It is as much fun working here as it is to eat,drink and have fun here. Kevin Rathburn likes to come here as well,great guy!

11:51 PM  
Blogger Steakhead said...

Thanks for visiting Scott. You can bet my wife and I will be back...many times!

1:42 PM  
Blogger L1 said...

Scott Melton:

I don't know you, but I'm pretty sure I would marry you. I'm just sayin....

Especially if that means I would get special privileges at One and Two, as well.

2:57 PM  

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