A happy Nick Oltarsh, left, will be honing his skills as chief pie dude when Max’s Coal Oven Pizzeria opens — another from Concentrics Hospitality — later this spring.

This will be the third restaurant to open in the Luckie Marietta District downtown from Bob Amick’s ubiquitous restaurant group. The menu is pizzas, baked in a 1,000 degree coal burning oven — the only one in the state.

Oltarsh will be sharing his family’s recipe for sauce (he’s an NYC native and as such, a pie lover), and the mozzarella will be housemade. (Between dough and cheese, that’s a lot of stretching!) But look for cold Italian subs and coal-oven wings, as well as pastas and salads, too. The building boasts brick walls dating to the 1900s and is located next to STATS at 300 Marietta Street.

Other bites: The West Side is hoppin’ with Hop City Craft Beer & Wine, a groovy new spot to get your keg on. With 5 Seasons Brewing set to open soon (tho I’m still wondering and waiting), the West Side is fast becoming a beer maven’s haven.

And don’t forget: Pacci, the Italian stallion steakhouse designed and retrofitted to Midtown from San Francisco’s Puccini Group, is set to open tomorrow, April 29, adjacent to the Palomar Hotel. Bistecca Fiorentina, a classic Florentine porterhouse carved tableside, is a signature, along with cured tuna with potato caponata. AltoRex Terrace Bar, featuring lush landscaping with different “atmospheres” from cabanas to fire pits, is the restaurant’s rooftop attraction. Pacci Ristorante is located at 866 West Peachtree Street, N.W.