Come for the charcuterie, stay for the new innovative and delicious meat, pasta and yes, even vegetarian dishes. The Cockentrice, the hip restaurant in Krog Street Market owned by the husband-and-wife team of Executive Chef Kevin and Megan Ouzts, has debuted a new dinner menu. I recently got to indulge in a sneak peek.
Of course you have to start with charcuterie. You’ll be craving it after walking past the display at The Spotted Trotter on your way into the restaurant. The Ouzts launched The Spotted Trotter in 2010, and their meats can be found at farmers markets around Atlanta in addition to their two brick and mortar locations.
Pair your charcuterie with one of The Cockentrice’s new cocktails. New Beverage Director Cole Younger Just brings his experience at The Last Word, King + Duke and Horseradish Grill and offers his take on classic cocktails. I was a fan of the Milk and Honey, a twist on a Bee’s Knees, made with milk washed gin, raw honey, lemon and lavender.
The new dinner menu is organized by taste preference. From vegetables to flatbreads, fish and shellfish to beef, pork and pasta, there’s a dish (more likely several) to match your mood.
Several of the dishes can be made vegetarian, and many are gluten free. Dishes range from $8 to $38.
There’s even the namesake Cockentrice on the menu. Chef Ouzts’ take on the unique medieval dish is a roasted hen stuffed with lamb and served with cornbread, roasted tomato, asparagus, and game jus. If that’s not your style there’s always the massive 34 oz. char-grilled pork porterhouse.
What hasn’t changed is Chef Ouzts’ commitment to supporting local farmers and purveyors.
“As Krog Street Market and Inman Park continue to take shape and grow, we want to make sure we’re providing a distinctly, authentic Atlanta experience that reflects the friendliness and needs of the community and stays true to our philosophy to provide exquisite balance in flavor, price and sustainability,” said Chef Ouzts.
The Cockentrice is located at Krog Street Market. It is open for dinner Tuesday through Sunday, and brunch on Saturday and Sunday.