Tag: Craft Izakaya

Press Start, slated to open next year, will combine the nostalgic appeal of 1980s and ‘90s arcades with the modern demand for craft cocktails and artfully fashioned small plates.

New to Atlanta: Manhattan's most famous food cart, sushi rolls at Krog Street Market, a food truck-turned brick-and-mortar restaurant, and a new place to grab an old favorite.

The idea behind Brush Sushi Izakaya—contained right there in the name—is that the Decatur restaurant would be an izakaya, the Japanese version of a gastropub. Designed to serve something for every taste, izakayas’ menus are by necessity ambitious, and Jason Liang, Brush’s founding chef, understands that.

Yet another of the original Krog Street Market anchors has crumbled. On January 15, Craft Izakaya, which opened in 2014, will cease operations and, on January 18, relaunch as Makimono food stall and bar.

Tang says CHAR is not a place that takes itself too seriously. A faux dinner combination on the menu called “Jang Song-Taek” includes three pigs, two cows, a sack of fairy dust, two unicorns, four rainbows, and three bugbears for $9999.

From hip izakayas to serious sushi stars, here’s a guide for the next time you’re ready to roll.

The best picks from Krog Street Market, including Superica's short rib, Fred's Meat and Bread's 'Shroom Shire Cheesesteak, and more.

When Brush Sushi Izakaya opens in January at 316 Church Street in Decatur, former Craft Izakaya and One Sushi Plus sushi chef Jason Liang plans on using Gulf-sourced fish (as well as locally grown and raised vegetables and meats) on his nigiri and other dishes whenever possible.

An izakaya is a brewpub that serves small, tapas-style plates, presumably to stimulate more drinking. This model requires a well-stocked bar, and on weekdays the line at Craft Izakaya can extend three deep—right into Krog Street Market.

Krog Street Market's Craft Izakaya will begin serving lunch on Tuesday, focusing solely on hot, fully composed meals. “[We] understand the time restraint our diners are under during the lunch hours, but wanted to also give them a variety of items to choose from,” says owner Richard Tang.