Atlanta >> Max's Coal Oven Pizzeria
300 Marietta St NW, Atlanta, GA | Directions 3031333.761407 -84.396176
Neighborhoods: Downtown, Northeast, Northeast
Max's lays claim to the only coal-fired pizzeria in the state of Georgia, in the vein of famous NYC pizzerias Lombardi's & Grimaldi's. You can opt for the traditional margherita or get fancy with your pie with premium ingredients. If interested in making pies yourself, Max's holds interactive pizza making classes, complete with apps, wine & pizza tossing. Mangia!
Not a good sign when your waitress is apologizing for her manager's behavior as your party of 12 leaves in disgust from his awful service. My brief impression of the pizza was that it was oddly similar to the kind I find in the Sam's Club Freezer section.
If you go, do NOT sit outside. It smells like a cess pool, because they won't seal the manholes under the tables. Don't bother to complain, becuase the rude manager could care less about the situation. "It's your prerogative." That's not to mention the subpar pizza. Save yourself and go to Antico or Pizza Hut. Either way, it's an improvement.
Best in the ATL – I can't for the life figure out why The Creative Loafing is so hard on this place. It has the best pizza in Atlanta with the freshest toppings and wonderful service. Light years away from bland pizza of Fellinis, faux pizza of Mellow Mushroom & Savage Pizza and goofy pretentious pizza like Fritti. When it comes to pie, Max's Coal Oven is the real deal. Very similar, yet better, than Lombardis in NYC the first pizzeria ever built in the US. The coal fire oven even makes the crust a smoky addiction. Great salads and inexpensive. GO THERE!
Comforting ‘za in a loveable Downtown location. – In Short
After their space-aged pizza attempt (Piebar) failed, Concentrics got hip and went basic-style. Warm brick walls, a shaded patio and youthful staff make it less like a trendy loft and more like a place you’d take your parents during their annual college visit. New York is the pizza inspiration but don’t expect to get the super-thin, Varasano’s treatment here-- this is comfort food. The crust is chewy and charred, toppings are piled liberally and blobs of mozzarella get an extra shredded layer. Mini-stands elevate the heavy pies tableside, making sharing the no-brainer choice. For apps, wings are the kitchen’s secret weapon. Perfectly crispy outside and juicy inside is a result of being finished off in the coal oven. Unfortunately, lemon parmesan is the lone option. Don’t be fooled by the basic charm of the place, it still clocks in at a Concentrics price.
Very Good Addition To ATL's Pizza Wars! – What pizza joint will open next? What will it take to be different from all the other new spots? Max's has it down with Georgia's first coal-oven pizza oven. It delivers a great blistery, charred crust that NY pizza lovers crave. We ordered two 14in.pies, too much for us, and they allowed us to take home our prizes. We chose our own toppings, fresh house-made mozzarella, made the difference. The great crust stood up to the ingredients, without the center becoming gooey like Varasano's. Forgot about the starter of the nice Ceasar salad, topped with anchovies, and the garlic knots made from the fresh dough. We really loved this place, but had thoughts in our head, about nearby Rosa's, still the best authentic pizza in Atlanta. We will be back to Max's soon!
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