Bob Amick and Concentrics Hospitality make due on his promise to downtown, opening yet another restaurant — this one a coal-burning pizzeria — in the Luckie Marietta District, called Max’s Coal Oven Pizzeria.

The restaurant opened quietly on June 29, according to a press release.

Why coal? It burns hot. 1,000-degrees hot. New York City is full of coal-burning pizzerias: the ovens are what get credit for that city’s chewy, yet light, crusts. Not a favorite of environmentalists, to be sure, though emissions are limited from something as small as an oven.

Longtime Concentrics’ chef Nick Oltarsh will wear the oven mitts, serving house specialties such as the classic Margherita, a bianca pizza with ricotta, mozzarella, parmesan, garlic confit and fresh basil and “Max’s Meaty,” loaded with pepperoni, sausage, meatballs and ham.

Tired of Atlanta’s pizza wars? Max’s offers coal-fired wings, too. Plus salads and pasta. Located next to sister Stats with exposed brick walls and a Brooklyn feel at 300 Marietta Street, Atlanta, call 404-974-2941 for more information.

What’s grinding in the rumor mill: In addition to chefs Kevin Gillespie and Eli Kirshtein (as reported yesterday from a Foodie Buddha link), chef-owner Hector Santiago of Pura Vida is also rumored to have made it into this year’s Top Chef season.