Atlanta restaurant reviews, culinary news, and gluttonous gossip by admitted foodaholic Serina Patrick

Wrecking Bar Brewpub


Wrecking BarI remember driving past the monumental building on Moreland Avenue hundreds of times when it was the Wrecking Bar, a thrift store of sorts for salvaged architectural parts, like vintage French doors and turn of the century columns.

Since its transformation into the Wrecking Bar Brewpub, the establishment has gathered many accolades. The rustic stone and wood decor creates a cozy atmosphere inside, or guests can choose a table on the lovely patio. With a team of talented chefs led by Terry Koval, the menu focuses on elevated pub fare utilizing the finest ingredients like their pastrami sandwich made with house-cured and smoked local brisket.
Kaffir Sutherland
LC and I met there for what can only be described as the richest meal I’ve had in recent memory. The Wrecking Bar isn’t a destination for dieters, but we happened to choose the most cholesterol-laden dishes on the menu. Although the pub brews its own Belgian-inspired craft beer, I started off with a refreshing Kaffir Sutherland, a Moscow mule made with kaffir lime infused Tito’s vodka, while LC substituted jalapeno infused vodka.
Soup at Wrecking Bar
A short list of daily specials intrigued us, particularly the soup of the day, a creamy and flavorful blend of kohlrabi, spicy poblano peppers, and coconut milk.

Now moving on to something more decadent; the kielbasa and farm egg skillet. Anson Mills rice grits provided a thick and creamy backdrop for the sausage made with grass-fed beef and spices. The dish was studded with braised baby hakurei turnips and fiery calabrian chiles, then topped with a fried egg, its soft yolk mingling with the beef jus in the skillet. Delicious, hearty, future heart attack.
Grilled Cheese at Wrecking Bar
This was quite enough for me but LC felt the need for more so he ordered a grilled cheese…with house-cured bacon. We sipped another round of cocktails as we waited for the sandwich, a colossal double-decker made with Wisconsin cheddar and baby Swiss on H&F’s country white bread. As our side, we laughed as we ordered the sauteed kale as if it would somehow counteract the fat. Unfortunately, we found the greens to be undercooked and tough.

The Wrecking Bar’s prices are quite reasonable for the portion sizes and quality. Perhaps next time I’ll try something lighter, like the tartare tacos.

292 Moreland Avenue 404-221-2600

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