MAR Signs on Exec Chef, Plans for Mid-May Opening
Decatur Metro | May 1, 2013
Atlanta Magazine’s Carly Cooper reports today that MAR has signed on Joey Zelinka – most recently of the Sound Table in – as Executive Chef and is planning to open in the old Feast space on E. Howard Ave around the middle of May.
Here’s part of the menu description provided by the article…
Thus far, he’s determined that there will be a lot of wood-roasted proteins with a heavy emphasis on seafood. Zelinka said the proteins will be served a la carte with simple sauces and allow for pairings with sides like corn and beans and rice. He’s planning to serve rib eye, filet, pompano, lobster, pork chops, and scallops, as well as a cold bar with ceviches and oysters. Zelinka will make all tortillas in house including rock shrimp carnitas with a smoked blue corn tortilla and lobster tacos with hard shells dyed black with squid ink. There will also be pork tenderloin tacos and tuna tacos with red chile, plus foie gras empanadas with dough infused with duck fat and smoked swordfish tostadas.
And in case you’re interested, there are also a few interior photos on Atlanta mag’s site.
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I am drooling after reading this – that is my kind of menu! Cannot wait to try it out.
This sounds great, and I guess I can forgive the use of blasphemous hard taco shells given that it looks like Zelinka is leaning toward creativity over authenticity. But given the name of the place, the fact that they have to spell out that there will be “a heavy emphasis on seafood” is kind of sad.
Wonder how their lobster tacos will compare to Nuevo Laredo’s, which dammit, now I’m seriously craving…
Ever try the lobster enchiladas at the Georgia Grille? Not in our hood, but oh so good.
Maybe MAR can do some re-construction and put their own spin on it… Hope Chef Zelinka is checking in on DM.
I am looking forward to this place especially the ceviche. When I first heard that this place ws opening, I couldn’t help but think of the amazing food I had in Hermosillo, Mexico several years ago. The seafood was amazing. I am hoping it is close to something like that.
I think that’s one of the dangers they may be confronting. Coastal Mexican is a very distinct cuisine and I know for a lot of people it evokes a very specific kind of dining or even a specific dish. Sounds like you have a specific previous encounter with it that you’re bringing in with you, and I have one as well (a retirement dinner for my father years ago at a Mexican seafood place southern California that served amazing fish empanadas and tostadas). Hopefully they can live up to those (admittedly unrealistic) expectations!
A little disheartening that there on 32 comments on the opening of an intown Chipotle location and only four on this (and yes I know I am culpable).
There’s been a good bit of MAR news over the many months. Chipotle is a brand-spanking new story. It’s no competition and certainly no reflection on MAR. I believe it’s initial post received a healthy number of digital pontifications.
I hate fish.
I’ve been looking forward to this place opening for months. Can’t wait!!
This is my kind of food. Curious that the executive chef was signed two weeks before soft opening. But, if it’s the right guy, so be it.
The chef and the fish will both be fresh.